Directions

In a small uncovered saucepan simmer coconut cream, salt, pandan leaf and sugar til palm sugar is dissolved. Turn off the heat and cool til room temperature.

Rinse pumpkin well. Cut top open. Remove the seeds.

Remove the pandan leaf from the pan. Crack eggs into separate bowl. Whisk egg into pan one by one. Place a fine mesh sieve in the opening of the pumpkin and slowly pour in the custard. Set the pumpkin top next to the pumpkin, do not cover the pumpkin. Steam for about an hour or til custard is set. (Inserted toothpick should come out clean) Cool completely before slicing.