Sankhaya

Sankhaya

Steamed custard in pumpkin shell

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

This custard may also be steamed in young coconuts, husks removed and the shell cut straight across the top. This quantity fills a medium-sized butternut pumpkin. For a large pumpkin, double the quantities.

Ingredients

Quantity Ingredient
185ml thick coconut milk
70g palm sugar, grated
3 eggs, lightly beaten
a few drops rosewater
1 butternut or small jap pumpkin
sweetened coconut milk, to serve (optional)

Method

  1. If possible, extract the coconut milk using freshly grated coconut and scented water, which is how this custard would be made in Thailand. Otherwise use the normal method of extracting milk from desiccated coconut, using milk instead of water since it should be very rich.
  2. Combine the palm sugar and egg in a bowl, add the coconut milk and stir until the sugar has dissolved. Add just enough of the rosewater, to taste.
  3. Wash the pumpkin well, and if it is a large round one cut a hole in the top and remove all the seeds and spongy tissue, scraping well with a spoon to leave the pumpkin smooth. If it is a long straight pumpkin, cut off the top and then cut a round hole into the centre to remove the seeds and spongy tissue, leaving a shell of pumpkin about 2.5 cm thick. Cut a thin slice off the bottom so it has a flat base to sit on in the steamer.
  4. Strain the custard and pour into the pumpkin to come just to the top. Put the pumpkin in a dish so that it fits snugly and put the dish and pumpkin in a steamer. Steam for 1 hour, or until a knife inserted in the centre of the custard comes out clean.
  5. Cool, then chill and serve the pumpkin, cut into slices so that there is a portion of custard surrounded by pumpkin. Run a knife around the edge of each slice and remove the skin. Serve with sweetened coconut milk for pouring over, if desired.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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