SANGKHAYA FAKTHONG custard pumpkin
small pumpkin
5..............chicken eggs
1/3...........cup palm sugar pinch of salt
1..............cup coconut cream
small pumpkin
5..............chicken eggs
1/3...........cup palm sugar pinch of salt
1..............cup coconut cream
Cut a slice off the top of the pumpkin, remove the seeds and most of the soft pulp. In a mixing bowl, lightly whisk the eggs, add the sugar, salt and coconut cream and stir until well blended. Pour the mixture into the pumpkin and cook in a steamer (for approximately 20 minutes) until the custard is set. Make 4 servings.
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