My first attempt on this Thai pumpkin custard ! Never expected the custard turns out so silky smooth, which tasted super yummy. Just like eating
'dou hua' @ tofu pudding >o< No doublt, my girl can polished off a BIG slice of this. This is an absolute easy recipe that even a kid can prepare it. So, there is no reason that you can't make one >o< Trust me, you're going to love it !
Now, before you start the custard mixture, try to measure the size of the pumpkin core by entering the water and then discharge water from pumpkin into a measuring cup. Mine is about 650ml. Try to reduce the recipe if yours is less than 500ml. (recipe given right at below the page)
Ingredients :
6 medium size eggs
1 cup thick coconut milk
5 TB brown sugar (adjustable as personal preference)
a pinch of salt
1 tspn vanilla essence/ extract
1/2 tspn cinnamon powder
*one medium size pumpkin, seeded core
(make sure its nice and clean)
Method :
(1) mix together eggs, sugar, coconut milk, salt, vanilla and cinnamon powder and beat till cooperated. (I get about 600ml fluid of mixture)
(2) then pour mixture slowly into pumpkin core till about full. As shown in picture below picture.
(3) now, without sealing the core then wrap pumpkin with plastic sheet and steam for 45 minutes or till custard is set. (The plastic sheet will helps the pumpkin to stay in shape)
(4) when its done, let it cooled to room temperature then keep refrigerated overnight before serving.
Did you notice the texture ! Yeah, really really smooth.... and I know what's in your mind right now. "Just DIG in !" .......
haha..... Enjoy your day everyone and have fun in the kitchen >o<
RECIPE FOR LESS THAN 500ML :
5 medium size eggs
3/4 cup thick coconut milk
4 TB brown sugar
a pinch of salt
1 tspn vanilla essence/ extract
1/2 tspn cinnamon powder
*one medium size pumpkin, seeded core
(make sure its nice and clean)
