Sangkhaya (Steamed Pumpkin Custard)
Ingredients
- 1 pcPumpkin flesh (whole, small size)
- 5 pcEgg (beaten)
- 250 mlCoconut milk (well mixed)
- 150 gpalm sugar (chopped)
- 2 pcpandan leaves (knotted)
- 1 pinchGray sea salt (fine)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for up to 48 hours in the refrigerator. Do not freeze.
