Sunday, May 13, 2012
Cambodian Pumpkin Pudding
My sister Julz gave me this recipe. She tried the dessert at a multicultural food event in canberra last week and said it was amazing. I happen to have a glut of pumpkins, so I'm making it.
- Photo coming soon.
1 Japanese pumpkin that fits in your steamer.
10 cups of water (for steaming)
1 cup of Coconut Milk
1/3 cup of Coconut Palm Sugar
Pinch of Salt
Pinch of Cinnamon
1 Tsp. Vanilla extract
Cut out the pumpkin just like you would for Halloween. Cut out the top, remove all the seeds and the stringy insides
In a mixing bowl crack the eggs, add coconut milk, salt , cinnamon, vanilla and palm sugar. Stir well till the palm sugar is blended into the mixture
Pour the mixture into the pumpkin
Bring water to a boil in a steamer. Then place the pumpkin and the pumpkin lid inside the steamer basket. Don’t cover the pumpkin with the lid. Set the pumpkin lid in the steaming basket off to the side so it cooks too.
Now place the basket onto the steamer and cover the basket with the lid.
Steam for about 45 minutes.
When you think it's time, open the steamer and stick a fork into the custard to check if it is done. If the fork comes out all wet and runny you need to steam it a little longer.
Remove the basket from the steamer and let the pumpkin cool down.
When you are ready to serve , take a knife and cut a wedge out 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.