Steamed Pumpkin and Coconut Custard (Sangkaya Fak Tong)

Another recipe from Asia, posted for ZWT9.

Ready In:
1hr 35mins
Serves:
Units:

ingredients

directions

  • Cut 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.
  • In 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.
  • Pour 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.
  • When 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.
  • When 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.
  • You can eat the whole pumpkin, the skin and flesh of the pumpkin and the creamy custard inside.
  • You can refrigerate any leftovers for later.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Tisme
Contributor
@Tisme
Contributor
"Another recipe from Asia, posted for ZWT9."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Tisme
    Another recipe from Asia, posted for ZWT9.
Advertisement