Cut off about 5cm from the top. Retain the top for steaming. Scoop out
the pulp and seeds but leave the flesh intact. Rinse the inside of the
pumpkin well and pat dry. Beat egg yolks with pandan leaf and sugar till
mixture is smooth and sugar is dissolved. Remove pandan leaf. Add
coconut milk, plain flour and salt to the egg mixture. Pour mixture into
and the top (do not put on pumpkin) for 30-40 minutes or till filling is
firm and pumpkin is tender. Leave the pumpkin to cool before slicing
into thick wedges. Serve the pumpkin slices and the top together.