Photo by Wendy Kiang-Spray
Once the custard sets, this dessert is as easy as slicing the pumpkin and serving.
Ingredients
- 1 small dry pumpkin such as Thai pumpkin or Kabocha, about 2-3 pounds
- 3/4 cup coconut milk
- 5 eggs, at room temperature
- 1/3 cup white sugar or palm sugar
- Pinch of salt
- 1 teaspoon vanilla extract
Directions
- Use a cup to trace a circle around the top of the pumpkin. Carefully cut a lid off the top of the pumpkin and hollow out the inside with a spoon, much like preparing to carve a jack-o-lantern.
- In a bowl, gently whisk the coconut milk, eggs, sugar, salt, and vanilla until combined. Pour through a mesh sieve into the pumpkin. Fill to about one inch from the top. Note: The filling will rise while steaming.
- Bring about 10 cups of water to a boil in the bottom of a steamer pot. Place the pumpkin in top steamer basket. The lid of the pumpkin can be cooked alongside as well, but do not cover the filled pumpkin with the lid. Place steamer basket on top of boiling water. Cover the pot and steam for 55 minutes. Do not lift the lid until the end of the cooking time.
- When done, insert a knife into the middle of the custard. Though the custard will continue to firm up as it cools, the center of the custard should not be runny at all. Allow to cool completely to room temperature, and then slice into wedges to serve.
