Custard in a Pumpkin Halloween Recipe ฟักทองสังขยา - Hot Thai Kitchen

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk lowers calories, while evaporated milk is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is typically cheaper.

tapioca flour

🥗Healthier: arrowroot powder

💰Cheaper: cornstarch

Arrowroot is a gluten-free alternative, while cornstarch is more widely available.

Carve the lid off the kabocha squash and scoop out the seeds and fibers.

Rinse the pumpkin to remove any loose fibers and let it sit on a towel to dry.

Cook palm sugar with coconut milk until the sugar is dissolved, adding pandan leaves for flavor.

Set up a steamer with water to boil while preparing the custard mixture.

Mix a little coconut milk with rice flour to dissolve it, then add it to the eggs along with salt.

Slowly pour the palm sugar and coconut mixture into the egg mixture, stirring to combine.

Strain the mixture to remove any lumps or clumps.

Fill the carved pumpkin with the custard mixture, leaving some space for it to expand while cooking.

Place the pumpkin in the steamer and cover it with its lid, steaming for about an hour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens