Originally posted September 09, 2015

Thai Steamed Kabocha Custard

Thai Steamed Kabocha Custard  by Sarah Xiong

Since the cavities of a squash is different, I think this recipe is best worked in ratios. Fill cavity with water to determine how much total custard weight you need.


  • 1 - 2-3 lb kabocha pumpkin, top removed and seeded
  • 4 eggs + 1 yolk
  • 6 oz palm sugar
  • 1/8 tsp salt
  • 9 oz coconut cream or milk
  • 1 stalk pandan leaf
  • 1/2 tsp vanilla
  • ----------------------
  • 7 oz milk
  • 4 oz sugar
  • 3 eggs + 1 yolk
  • scant 1/8 tsp salt
  • 1 stalk pandan
  • 1/2 tsp vanilla


Simmer pandan leaf, coconut, sugar and salt til palm sugar has dissolved. Remove from heat. When cooled to warm, remove pandan leaf and stir in vanilla. Whisk in eggs vigorously. Strain this mixture thru a fine mesh sieve into another bowl with a spout.

Optional: Line bamboo basket with bamboo leaves (for easier clean up).

Place kabocha inside basket. Pour coconut milk into hole. Cover with a lid and let steam for an hour or til pumpkin is soft and toothpick inserted in custard comes out clean. Remove from heat and let it cool completely. Cover with plastic wrap and place in fridge til cold. Slice into wedges and serve.

1.5 hours



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