Steamed Pumpkin And Coconut Custard (Sangkaya Fak Tong)

• 1 small pumpkin, 1 large or 2 small Japanese pumpkin
• 1 egg, at room temperature
• 3 tablespoons palm sugar, shaved
• 1/3 cup coconut cream, thick coconut cream
• cinnamon, pinch of
• 1/2 teaspoon vanilla extract
• 1 pinch salt, to taste

1. Cut the top off the pumpkin and carefully scoop out the seeds and the stringy insides. then rinse well. Place the pumpkin upside down in a steamer and steam for about 15 minutes until partly cooked. Remove and turn upright to allow any steam to escape.
2. In a small wok or pan, mix the egg with the sugar, coconut cream cinnamon, vanilla and salt. Gently warm this mixture over a low heat to a little above room temperature, then strain it.
3. Pour into the pumpkin and steam gently for about 20 minutes until the custard is cooked; it should be softly set, with a light wobble if you nudge the pumpkin. If you find the custard needs a little more time, wipe dry the inside of the steamer lid before replacing it, so no water drips on to the custard as it steams.
4. When it is done, lift off the entire steamer basket and place on a large plate. Leave the custard-filled pumpkin to cool completely before serving.
5. When ready to serve, take a knife and cut a wedge 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.
6. You can eat the whole pumpkin, the skin and flesh of the pumpkin and the creamy custard inside.
7. You can refrigerate any leftovers for later.

pumpkin, egg, palm sugar, coconut cream, cinnamon, vanilla extract, salt

Taken from www.food.com/recipe/steamed-pumpkin-and-coconut-custard-sangkaya-fak-tong-505795 (may not work)