Sankaya (thai Pumpkin Custard)

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 1 small japanese pumpkin (kabocha, 2.2 - 3.3lb)
• 200 -250 ml coconut milk
• 5 -6 eggs (60gm each)
• 1/2-1 cup sugar (depends on how sweet you want it to be)
• 1 teaspoon vanilla essence
• 1 pinch salt (i keep forgetting to put it in)
• evaporated milk (optional)

Recipe

• 1 make sure ingredients are at room temperature.
• 2 cut a hole from the top and remove the cap.
• 3 using a spoon remove all the seeds and guts.
• 4 fill cavity up to 1" from top with water.
• 5 pour water into a measuring container.
• 6 note amount of water.
• 7 that will give you a idea if your pumpkin's cavity is too small for the custard filling. pour water out of container.
• 8 mix coconut milk, eggs (5 eggs if using 200ml coconut milk, 6 eggs if using 250ml), sugar and extract well in the measuring container.
• 9 add ginko nuts if using.
• 10 pour into cavity leaving 1" space from top.
• 11 if there is too much headspace (too little filling), you can use evaporate milk to make up the shortfall.
• 12 put pumpkin into a steamer that has boiling water.
• 13 do not put cap back on the pumpkin.
• 14 put cap next to the pumpkin in the steamer or on it (see photo).
• 15 steam for 45 minutes.
• 16 the custard will rise up a bit (that's why we leave 1" space).
• 17 use a knife or fork and push it into the custard.
• 18 if it comes out clean. it's done.
• 19 leave to cool to room temperature.
• 20 if you cut the pumpkin when it has not cooled sufficiently, the custard will be runny.
• 21 i would put it into the fridge before cutting. but that's me.
• 22 enjoy.