Thai Pumpkin Custard

By on October 23, 2011

custard pumpkin Thai Pumpkin Custard

Thai Pumpkin Dessert Ingredients


1 medium squash (I prefer buttercup or kabocha)

1 cup of coconut milk

1 cup of palm sugar

4 large eggs (beaten)

2-3 pandan leaves

½ teaspoon of salt

Thai Pumpkin Custard Directions

• Carve out the top of the squash in a square and get rid all of the seeds. Clean and dry the squash. Put aside.

• Combine the eggs and the palm sugar in a medium bowl. Keep stirring until the palm sugar is fully dissolved.

• Add the coconut milk and salt, then mix well together.

• Add the pandan leaves to the bowl and use your hand to compress the extract from the leaves.

• Use a strainer to sift the mixture and fill the squash about ¾ full with the mixture.

• Steam the squash until cooked through, about 45-60 minutes

• Remove from the steamer and let it cool down at least 15 minutes.

• Cut and serve with nice and cool whip cream.