Sankaya Thai Pumpkin Custard Recipes

Steps:

• Make sure ingredients are at room temperature.
• Cut a hole from the top and remove the cap.
• Using a spoon remove all the seeds and guts.
• Fill cavity up to 1" from top with water.
• Pour water into a measuring container.
• Note amount of water.
• That will give you a idea if your pumpkin's cavity is too small for the custard filling. Pour water out of container.
• Mix coconut milk, eggs (5 eggs if using 200ml coconut milk, 6 eggs if using 250ml), sugar and extract well in the measuring container.
• Add Ginko nuts if using.
• Pour into cavity leaving 1" space from top.
• If there is too much headspace (too little filling), you can use evaporate milk to make up the shortfall.
• Put pumpkin into a steamer that has boiling water.
• Do not put cap back on the pumpkin.
• Put cap next to the pumpkin in the steamer or on it (see photo).
• Steam for 45 minutes.
• The custard will rise up a bit (that's why we leave 1" space).
• Use a knife or fork and push it into the custard.
• If it comes out clean. It's done.
• Leave to cool to room temperature.
• If you cut the pumpkin when it has not cooled sufficiently, the custard will be runny.
• I would put it into the fridge before cutting. But that's me.
• Enjoy.

Steps:

• Heat coconut milk over medium-high heat in a small pot until it just begins to bubble, about 5 minutes.
• Combine water, cornstarch, and tapioca starch in the empty coconut milk can; stir until all starches are dissolved.
• Add water and starch mixture to coconut milk, stirring gently. Keep mixing until thoroughly combined, about 2 minutes. Reduce heat to medium-low. Stir in well beaten egg yolk. Keep cooking pudding over medium heat for 3 minutes, stirring every 30 seconds to prevent it from burning and sticking to the bottom of the pan. Add pandan and salt; stir for 30 seconds more. Remove from heat and let settle until thickened, 3 to 4 minutes.