- 1 whole pumpkin
- 5 egg yolks
- 3/4 cup palm sugar
- 2 cups coconut milk
To cook:
Wash the pumpkin thoroughly, then cut open the top and remove the seeds.
In a large bowl, beat the egg yolk with palm sugar until completely dissolved, then add the coconut milk and blend until smooth. Pour into the pumpkin, put the top back on and steam for 30 minutes.
Eat the pumpkin and custard cold, and serve by cutting like a cake.
Credit/Source: The Cuisine of Cambodia by Nusara Thaitawat
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