Sankaya fak thong
A traditional coconut custard cooked in a pumpkin.
- Wash and dry the pumpkin. With the point of a small sharp knife, cut out the stem and a small amount of skin, leaving 4-5cm diameter opening. Retain the stem piece as a lid.
- Spoon out the fibre and seeds and — if very thick — any excess pumpkin. Place the pumpkin upside down on a paper towel in the microwave and cook for 8-10 minutes on high (100%) power. Alternatively, steam on a rack in a saucepan, until almost tender.
- To prepare the custard, whisk the eggs and sugar in a saucepan, until light. Add the coconut cream and stir well.
- Cook over low heat, until slightly thickened. Pour the warm custard into the partly cooked pumpkin and top with the stem lid.
- Stand upright in a steamer, cover and cook over boiling water until the custard is set and the pumpkin tender, about 40 minutes.
- Test after 30 minutes by inserting a metal skewer through the pumpkin skin into the custard. Remove the steamer from the heat and allow the pumpkin to cool.
- Place on a platter and chill overnight. Slice into wedges to serve.
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