Sang Khaya Lapov (Pumpkin Custard Dessert)

Submitted by atraveldiary

"Sangkhaya lapov is a traditional Cambodian dessert usually made during festivals. It is usually pumpkin stuffed with egg custard, but this recipe has a japanese twist: matcha flavour custard."

 

• Ready In: 50mins
• Ingredients: 5
• Serves: 4

ingredients

• 1 small pumpkin, kabocha, acorn, butternut
• 3⁄4 cup unsweetened coconut milk
• 1⁄4 cup palm sugar
• 1 pinch salt
• 1 teaspoon vanilla extract

directions

1. Using a sharp knife, carve the top off the pumpkin like you would when making a Jack-O-Lantern, and remove seeds/fibres in the center. Keep the pumpkin top. Rinse off pumpkin and leave to dry.
2. In a sauce pan on medium low heat, heat half of the coconut milk. Just before it comes to a rolling boil, remove from heat. Pour the heated coconut milk into a mixing bowl. Add the remaining half of the coconut milk and whisk. Add green tea powder, sugar, salt, vanilla extract, and mix thoroughly. Crack in the eggs. Whisk until just well mixed. Do your best to avoid creating air bubbles.
3. Pour mixture into pumpkin. Don’t fill all the way to the top, leave some room for the custard to rise. Place the pumpkin into a steamer along with the carved top. Steam for 30-45 minutes on medium low heat.
4. Leave to cool completely in the refrigerator for at least an hour, to allow the custard to set inches Serve and slice like a cake. Enjoy!