Home | Desserts
Ingredients: • 1 small pumpkin (about 1 ½ kg/ 3 lbs), washed • 4 eggs • 200 g ( 1 1/3 cups) palm sugar, finely shaved with a knife • 2 tablespoons sugar • Few drops pandanus or vanilla essence • 250 mL (1 cup) thick coconut milk • ½ teaspoon ground cinnamon • ¼ teaspoon salt Preparations: 1. Slice off the top of the pumpkin and reserve to use as a lid. Scoop out the seeds and fibers and discard. Wash, drain and pat dry with paper towels. Replace the lid of the pumpkin and steam over boiling water for 15 minutes. 2. Place the eggs, palm sugar and sugar in a bowl and stir until the eggs are well mixed. Add the pandanus or vanilla essence, coconut milk, cinnamon, and salt, and stir to mix thoroughly. 3. Pour the coconut milk mixture into the pumpkin, and cover with the lid. Place inside a steamer and steam over medium heat until the custard sets, 35 to 40 minutes. Remove the pumpkin and set aside to cool. Slice and serve at room temperature. Serves 4 to 6 Preparation time: 20 mins. Cooking time: 1 hour
Periplus
