1 hr 35 mins
1 hr 30 mins
Another recipe from Asia, posted for ZWT9.
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Units: US | Metric
- 1Cut the top off the pumpkin and carefully scoop out the seeds and the stringy insides. then rinse well. Place the pumpkin upside down in a steamer and steam for about 15 minutes until partly cooked. Remove and turn upright to allow any steam to escape.
- 2In a small wok or pan, mix the egg with the sugar, coconut cream cinnamon, vanilla and salt. Gently warm this mixture over a low heat to a little above room temperature, then strain it.
- 3Pour into the pumpkin and steam gently for about 20 minutes until the custard is cooked; it should be softly set, with a light wobble if you nudge the pumpkin. If you find the custard needs a little more time, wipe dry the inside of the steamer lid before replacing it, so no water drips on to the custard as it steams.
- 4When it is done, lift off the entire steamer basket and place on a large plate. Leave the custard-filled pumpkin to cool completely before serving.
- 5When ready to serve, take a knife and cut a wedge of the pumpkin just as if it were a pie. The custard should be firm enough to stand on its own and not be runny.
- 6You can eat the whole pumpkin, the skin and flesh of the pumpkin and the creamy custard inside.
- 7You can refrigerate any leftovers for later.
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Nutritional Facts for Steamed Pumpkin and Coconut Custard (Sangkaya Fak Tong)
Serving Size: 1 (31 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 143.9
- Calories from Fat 46
- Total Fat 5.2 g
- Saturated Fat 4.2 g
- Cholesterol 46.5 mg
- Sodium 65.5 mg
- Total Carbohydrate 22.7 g
- Dietary Fiber 0.0 g
- Sugars 22.2 g
- Protein 1.8 g
The following items or measurements are not included: