Cambodian Pumpkin Coconut Custard
Cambodian Pumpkin Coconut Custard is a delicately crafted dessert, characterized by its thick, creamy, and sweet texture with a soft consistency. Traditionally reserved for special occasions and celebrations, this treat is versatile enough to be enjoyed any time, offering a heartwarming and satisfying result. This popular Asian recipe is not only a culinary delight but also a cultural tradition, with variations found in Cambodian, Lao, and Thai cuisines.
To create this flavorful custard, a medium-sized pumpkin is hollowed out, and its seeds and fibers are removed. A mixture of egg yolks, coconut milk, palm sugar, and salt is gently whisked in a saucepan, ensuring a smooth and well-combined consistency without introducing air bubbles. The pumpkin is then filled with this delightful mixture, covered with the carved top, and steamed for an hour on low to medium heat or baked in the oven at 180 degrees Celsius for 40 minutes until the pumpkin flesh becomes soft enough to be easily spooned out.
The custard is left to cool completely for at least 45 minutes, allowing it to set within the pumpkin. Tips for serving include slicing it like a cake, and it’s recommended to prepare this dessert a day in advance for optimal flavor, as it can be stored in the fridge for up to two days. This Cambodian Pumpkin Coconut Custard is an embodiment of both culinary skill and cultural significance, inviting individuals to savor its sweet and rich flavors while partaking in the traditions of Cambodian cuisine. Please enjoy this delectable treat that encapsulates the essence of Asian dessert craftsmanship.
|1 pumpkin (medium size)
|6 egg yolks
|2 cups of coconut milk
|1 cup of palm sugar
|1 teaspoon of salt
Directions to make Cambodia pumpkin coconut custard
- 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.
- In a sauce pan on low heat, gently whisk egg, sugar, salt and coconut until well combined. Avoid creating air bubbles.
- Pour mixture into pumpkin and cover with the carved top.
- 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.
- Leave to cool completely for at least 45 mins as this will also allow custard to set in the pumpkin.
- Serve and slice like a cake.
- Best prepared the day before and can store in the fridge for up to 2 days
Related Recipe: Cambodian Chicken Wings
Serving Size: 6
Calories Per Serving: 393