- 1 large or 2 small Japanese pumpkins
- 1 egg, at room temperature
- 3 tbsp shaved palm sugar
- cup thick coconut cream
- Pinch of salt, to taste
Cut the top off the pumpkin and carefully scoop out the seeds, then rinse well. Place the pumpkin upside down in a steamer and steam for about 15 minutes until partly cooked. Remove and turn upright to allow any steam to escape.
In a small brass wok or pan, mix the egg with the sugar and coconut cream and salt. Gently warm this mixture over a low heat to a little above room temperature, then strain it.
Pour into the pumpkin and steam gently for about 15-20 minutes until the custard is cooked; it should be softly set, with a light wobble if you nudge the pumpkin. If you find the custard needs a little more time, wipe dry the inside of the steamer lid before replacing it, so no water drips on to the custard as it steams.
When it is done, lift off the entire steamer basket and place on a large plate. Leave the custard-filled pumpkin to cool completely before cutting into wedges to serve.
- Cuisine - Thai
- Course - Dessert