Cambodian Pumpkin Coconut Custard

Cambodian Pumpkin Coconut Custard

Servings

5

Calories in serving

110

Prep

30 min

Cook

30 min

The custard is thick, creamy and sweet with a soft texture. It is a delicate dessert which serve on very special occasions and celebrations but often makes a perfect sweet treat for a heart warming result any other time. It is very popular Asian recipe. Cambodian Pumpkin Coconut Custard is a kind of Khmer Food (commonly known as Cambodia Food).

Note: Cambodian, Lao or Thai Pumpkin Custard is pumpkin that can either be steamed or baked with a coconut milk and egg filling. This is a traditional dessert in Asian country like Cambodia, Lao and Thailand.

Ingredients

pumpkin (medium size) 1
egg yolks 6
cups coconut milk 2
cup palm sugar 1
teaspoon salt 1

Directions to make Cambodia pumpkin coconut custard

  1. Using a sharp knife, carve the top off pumpkin to remove seeds and fibers in the center. Keep the top for the cover later. Rinse off pumpkin and leave to dry.
  2. In a sauce pan on low heat, gently whisk egg, sugar, salt and coconut until well combined. Avoid creating air bubbles.
  3. Pour mixture into pumpkin and cover with the carved top.
  4. Place pumpkin in a steamer in a large pot and seal to simmer 1 hour on low to medium temperature or until pumpkin flesh feels soft enough to spoon out of the pumpkin (use a knife to check that it comes out clean). Alternatively, bake in the oven for 40 mins at 180 degrees Celsius.
  5. Leave to cool completely for at least 45 mins as this will also allow custard to set in the pumpkin.

Tips

  1. Serve and slice like a cake.
  2. Best prepared the day before and can store in the fridge for up to 2 days

Let’s enjoy the most popular Asian Dessert with me

Related: Special Chicken Recipe More visit: www.ahakhmer.com

Search Term: Khmer Food and Cambodia Food, Khmer recipe , Asian recipes, Cambodian Pumpkin Coconut Custard, Asian Dessert, Thai dessert, Lao dessert.

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