Coconut Custard Filled Pumpkin

THAILAND

Wedges of sankaya – coconut custard steamed inside a kabocha squash – are a traditional sweet snack you can get from night markets in Thailand. I like to do this for parties because they look especially charming, and there is no way one cannot like the combination of delicate custard and sweet pumpkin. Because it’s quite a task deseeding a large, heavy pumpkin like the kabocha, I like to do this with smaller squashes. The carnival squash is perfect for this, because underneath its showy green and gold-striped skin is flesh that’s firm, sweet and buttery.

Serves 4
  1. Prepare the squashes just like you would your Hallowe’en pumpkin – cut the top off, then dig out all the seeds and stringy insides.
  2. In a bowl, beat together the eggs, coconut milk, sugar and salt. Stir well to make sure the sugar is properly combined.
  3. Pour the mixture into the hollows of the squashes, then arrange on a steamproof platter.
  4. Prepare your steamer and set the platter on a rack set over the boiling water. Cover and let steam over a medium heat for 25–45 minutes, depending on size of squash. Stick a little toothpick in to check – if it comes out wet, cook for a while more.
  5. When ready, remove the platter from the steamer and leave to cool. The custard will firm up further as it gets cold. You can serve the small ones as is, with teaspoons for digging in, or slice into wedges. The whole thing can be eaten – custard, pumpkin flesh and pumpkin skin.

Note: You can also add a few drops of pandan juice to flavour the custard. Or you can be ‘radical’ by adding pure vanilla essence and a pinch of cinnamon or cardamom. Not authentically Thai, but whatever, it’s delicious.