Sangkhaya Fakthong (Custard Pumpkin)
This is a easy to make yet delicous Thai desert which is commonly found in the local evening food markets.
Cut a slice off the top of the pumpkin, remove the seeds and most of the soft pulp. In a mixing bowl, light whisk the eggs, add the sugar, salt and coconut cream and stir until well blended. Pour the mixture into the pumpkin and cook in a steamer (for approximately 20 minutes) until the custard is set. Make 4 serving.
|1/3 cup||palm sugar|
|pinch of salt|
|1 cup||coconut cream|