Sangkhaya (Steamed Pumpkin Custard)

A whole pumpkin filled with a silky coconut custard. The flesh becomes melt-in-the-mouth tender, while the center remains firm yet jiggling with rich palm sugar notes.

• Prep time: 20 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 376
• Protein: 10 g
• Carbs: 42 g
• Fat: 18 g

Ingredients

• 1 piece Pumpkin flesh ( whole, small size )
• 5 piece Egg ( beaten )
• 250 ml Coconut milk ( well mixed )
• 150 g palm sugar ( chopped )
• 2 piece pandan leaves ( knotted )
• 1 pinch Gray sea salt ( fine )

Instructions

1. Preparing the pumpkin

   Cut a lid off the top of the pumpkin. Scoop out the seeds and inner fibers with a spoon, being careful not to pierce the flesh. Rinse and dry the inside.

2. Making the custard base

   In a mixing bowl, crack the eggs. Add palm sugar, coconut milk, and salt. Rub the pandan leaves into the mixture to dissolve the sugar and infuse the aroma. The mixture must be smooth.

3. Straining and filling

   Pass the custard through a fine-mesh sieve to remove impurities and air bubbles. Carefully pour the strained liquid into the hollowed pumpkin up to 1 cm from the rim.

4. Steaming

   Place the pumpkin in a steamer. Cook over medium heat. The custard is ready when set but still slightly jiggling in the center. A knife blade should come out clean.

Chef's tips

• Do not cover the pumpkin with its lid during steaming to prevent condensation from falling into the custard.
• Use a small Kabocha-style pumpkin for better structural integrity during cooking.
• Let it cool completely before slicing, otherwise the custard will collapse.

Storage

Keep for up to 48 hours in the refrigerator. Do not freeze.