Thai Pumpkin Custard (Sankaya Faktong) by Foodiepaupau

Ingredients

• 1 medium kabocha or sugar pumpkin (approx. 1.5kg)
• 4 large eggs
• 200 ml full-fat coconut milk
• 150 g palm sugar, finely chopped
• 1/4 tsp salt
• 1 tsp vanilla extract or pandan extract

Instructions

1. Cut the top off the pumpkin to create a lid and scoop out all seeds and fibrous pulp using a metal spoon.
2. Whisk the eggs, coconut milk, palm sugar, salt, and extract in a bowl until the sugar is completely dissolved.
3. Strain the custard mixture through a fine-mesh sieve into a pitcher to ensure a silky texture.
4. Pour the custard mixture into the hollowed pumpkin, filling it to about 1 inch below the rim.
5. Place the pumpkin in a steamer basket over boiling water, cover with the lid, and steam for 45-60 minutes.
6. Test for doneness by inserting a toothpick into the center; it should come out clean.
7. Remove from the steamer and allow the pumpkin to cool completely at room temperature for at least 2 hours before slicing.