Description
A delightful fusion of Thai flavors and traditional pumpkin pie, featuring a creamy custard baked in a kabocha squash.
Ingredients
Scale
- 1 medium kabocha squash
- 1 cup coconut milk
- 300 grams chopped palm sugar
- 1 Tbsp rice flour or cornstarch
- ½ tsp table salt
- 6 large eggs
- 1 egg yolk
- 1 pandan leaf (optional)
Instructions
- Prepare the pumpkin by cutting off the lid and scooping out the seeds and fibers.
- Make the sweet coconut mixture by dissolving palm sugar in coconut milk with a pandan leaf.
- Combine reserved coconut milk and rice flour until dissolved.
- Prepare the egg mixture with eggs, yolk, rice flour mixture, and salt.
- Strain the custard mixture into a spouted container.
- Prep your steamer and place the pumpkin in a casserole dish.
- Fill the pumpkin with custard and steam for 40-60 minutes.
- Cool the custard before serving.
- If baking, preheat oven to 320°F (160°C) and bake for 45-60 minutes.
Notes
This recipe is dairy-free and can be customized with different sweeteners or spices.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Steaming or Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 140mg