Pumpkin Pudding
Dessert
Difficulty
Ingredients
| 1 | Pumpkin (diameter 12cm) |
| 1/2 cup | Coconut milk |
| 1/2 cup | Fresh milk |
| 8 | Egg yolk |
| 70 g | Sugar |
| 1 Tbsp | Custard powder |
| 1/4 tsp | Pandan leaf essence |
| To serve: | |
| 140 g | Palm sugar |
| 4 Tbsp | Water |
Methods
- Cut the top off the pumpkin, steam over boiling water for 30 min.
- Discard the seeds and pulp, scrap off the flesh of the pumpkin.
- Blend the flesh of the pumpkin with the coconut milk, milk, egg yolks, sugar, custard powder and essence, pour back into the pumpkin shell.
- Replace the top, wrap with foil, double-boil for 1 hr until the custard is set, leave to cool before slicing.
- Cook palm sugar in the water, serve palm syrup with sliced pumpkin pudding.
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