Cambodian Pumpkin Coconut Custard (Sangkhia)

This delicate dessert is served on very special occasions and celebrations but often makes a perfect sweet treat for a heart warming result any other time.

Preparation: 20 mins
Cooking:  1h
Complexity: easy
Serves: 5

INGREDIENTS

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

METHOD

  1. Using a sharp knife, carve the top off pumpkin to remove seeds and fibres in the center. Keep the top for the cover later. Rinse off pumkin 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 celcius.
  5. Leave to cool completely for at least 45 mins as this will also allow custard to set in the pumpkin.

TIPS

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