Recipe for cooking Thai Custard-Filled Pumpkin
Recipes from Thailand :: Thai Desserts
1 small pumpkin 5 duck eggs plus 1 chicken egg to make 1 c. 1 c. palm sugar or brown sugar 1 c. coconut milk 1 tsp. vanilla extract Pin. of salt Do not beat eggs. Use fork to mix eggs and sugar. Add coconut milk. Strain mixture. Cut off lid of pumpkin. Remove seeds. Put boiling water in steamer. Place pumpkin in steamer for 3 to 5 mins. to heat. Pour mixture into pumpkin. Steam for about 1/2 an hour. To serve warm or cold, cut into wedges like a pie, serving both the custard and the pumpkin meat. NOTE: This may also be made using a young coconut instead of a pumpkin.
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