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- 1 kabocha squash
- 1 cup coconut milk
- 300 grams chopped palm sugar
- 1 Tbsp rice flour
- ½ tsp + ⅛ tsp salt
- 6 eggs + 1 egg yolk
- 1 pandan leaf
Cut out the lid of the pumpkin and scoop out all the seeds. Rinse the pumpkin and let dry, upside down, on a towel.
In a pot, add palm sugar, most of the coconut milk (reserve about 2 Tbsp) and pandan leaf. Cook over medium low heat just until the sugar is all dissolved. Set aside.
Add the reserved coconut milk to the rice flour and stir to dissolve.
In a large mixing bowl, add all the eggs, the dissolved rice flour, and salt; whisk until well combined. Slowly whisk in the palm sugar mixture. Strain the custard into a spouted container such as a large measuring cup.
Set the pumpkin into a bowl just large enough to hold it. Alternatively, set the pumpkin into a larger bowl and support the sides with scrunched up aluminum foil. Pour the custard into the pumpkin, just until it touches the pumpkin flesh on the top.
Steam over medium heat for 50 minutes to an hour. To test for doneness, insert a wooden skewer into the centre and if it comes out clean, it is done! Let cool completely before cutting.
To serve, cut the pumpkin into wedges.