STEAMED PUMPKIN AND COCONUT CUSTARD (SANGKAYA FAK TONG)

Steamed Pumpkin and Coconut Custard (Sangkaya Fak Tong) image

Provided by Tisme

Categories Dessert

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 7

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1 small pumpkin, 1 large or 2 small Japanese pumpkin
1 egg, at room temperature
3 tablespoons palm sugar, shaved
1/3 cup coconut cream, thick coconut cream
cinnamon, pinch of
1/2 teaspoon vanilla extract
1 pinch salt, to taste

Steps:

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.

Nutrition Facts : Calories 143.9, Fat 5.2, SaturatedFat 4.2, Cholesterol 46.5, Sodium 65.5, Carbohydrate 22.7, Fiber 0.1, Sugar 22.2, Protein 1.9