This was such a fun little dessert to make and eat. The sweetness of the pumpkin with the creamy coconut custard works a treat! Have fun making and eating this funky Thai dessert.
- 1 small pumpkin
- 250ml coconut milk
- 50 g Palm sugar or brown sugar
- 2 eggs
- 5 Pandan leaves
Start by cutting off the top of the pumpkin (where the stalk is), don’t throw it way! Spoon out the seeds. The seeds can be kept for salads. Simply spread them out on a baking sheet in the oven for 20 minutes until they puff up and are crunchy. Put the pumpkin to the side until later use.
Add the coconut milk, sugar and eggs in a bowl. Stir until well combined. Throw in the Pandan leaves if using and bash them with a potato masher to release the flavour. Remove the leaves and pour the mixture into the hollowed out pumpkin. Place the lid on the pumpkin and put it in a steamer. Steam for 15 – 20 mins until the tip of a knife pokes easily into the pumpkin. Cut into chunks and enjoy!