Author Notes: The coconut custard is a Thai favorite and also easy to make. It's the putting it in a pumpkin and having both of them cook at the same time that can be tricky. By adding the custard to the pumpkin, you get a taste of a sugar-y, rich dessert, mellowed by the natural sweetness of the pumpkin. The airy texture of the custard is given some heft with the firmness of the pumpkin. —edamame2003
medium sized kabocha pumpkin (can also use acorn squash or a sugar pumpkin)
cup palm sugar (or regular sugar)
cup coconut cream
teaspoon Pandan leaf juice/extract (or vanilla)
- Remove the top of the pumpkin and clean out the seeds. If presentation of a full pumpkin isn't that important, just slice the pumpkin in half lengthwise.
- Heat the coconut milk and palm sugar in a sauce pan over medium heat, stirring until the sugar is dissolved.
- Whip the eggs in a bowl until frothy and add the pandan extract and cooled coconut milk/sugar mixture and mix.
- Let stand for 10 minutes. I pour this mixture into a shallow pan (I used an 8x 8 aluminum pan) and steam it for about 10-15 minutes, until the custard has thickened, but still has not taken the shape of the pan.
- Place the pumpkin in the steamer and pour the custard into the pumpkin. Let steam for 45 minutes.
- Check if the custard and pumpkin have cooked. The custard should be hardened and stick to the side of the pumpkin. I place a skewer into the middle. It should come out clean. The pumpkin skin should be soft, but not mushy.
- If the pumpkin is still hard, or the custard liquid-y, continue to steam for another 10-15 minutes.
- Take the pumpkin out of the steamer carefully and place on a serving dish. Let the pumpkin and custard cool at room temperature for at least 30 minutes, until the pumpkin is at room temperature.
- Slice and serve.
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert