Pumpkin Filled with Coconut Custard - A Traditional Festive Treat Recipes
Pumpkin Filled with Coconut Custard - A Traditional Festive Treat Recipe
1 small pumpkin
6-8 eggs, depending on size of pumpkin
1-2 cans coconut milk
1.25 cup brown sugar
2 tbsp rice flour, or cornstarch
Cut top from
pumpkin - in an attractive star shape if possible - remove and discard
seeds. Dry pumpkin inside with paper towels. Beat eggs until thick and
light colored in a 4-cup measure. Pour coconut milk to equal the amount of
eggs into a large bowl. Beat in eggs, sugar, and rice flour until
thoroughly blended. Pour mixture into pumpkin shell, replace lid and
steam, in a large steamer, for one hour, or until custard is set.
Refrigerate until serving time.