Pumpkin - Coconut Custard 🎃🥥 - Cambodia Steamed Dessert (Sankaya L’peouv)
Greetings all my dear friends of Foodies Bee Hive. Personally, anything that topped with a sweet coconut milk is definitely going to be on my favorites list, and this is a classic and softly pumpkin custard that I am going to show you. It’s also absolutely amazing served warm for dessert. We know that the process can seems like a little bit intimidating, but it’s really pretty simple. Besides, once you make this you’ll likely be making it again and again so it will become almost easier and fun.
INGREDIENTS 🥥🎃✍️
2 pumpkin (medium size)
6 egg yolks
500g of coconut milk
1 cup of sugar
1 teaspoon of salt
About Pumpkins 🎃
- Medium Pumpkin not too big, but make sure it deep enough to hold a decent amount of coconut custard. In this recipe, I used Cambodia pumpkin that I bought from local market. You can also use other kinds of pumpkins, squash or gourd depending on what you have available in your area.
INSTRUCTIONS
STEP 1 - Prepare the pumpkin
Using a sharp knife, cut a hole in the top of the pumpkin, keeping the cutout top in one piece. Be sure to cut the whole big enough to fill the custard easily.
To make a hole for putting the mixture, we have to insert the knife on the top of pumpkin to make a lid of about 2 inches wide. Well, I like to trim it into cubes size because it’s easy to cut than the circle one.
Removes the seeds from pumpkin
Next, we need to remove all the seeds from the inside of the pumpkin, you can use spoon to take out the seeds as it easy to find in the kitchen. We scooped out the seeds and guts of the pumpkin, but make sure if you want to recycle you can save seeds to roast or discard.
Then, clean inside and outside the pumpkin under running water. I rinsed it out thoroughly and allowed to drip dry for about an hour.
I heard from someone that doing so helps ensure the custard sticks inside.
STEP 2 - Combining coconut milk and sugar
Mixing coconut milk and sugar: In a coconut milk bowl, pour about 1 cup of sugar and 1 teaspoon of salt to make the mixture more thick. I decided not to pour everything directly into one bowl because I want to taste how sweet the coconut milk is. We mix it together until the sugar melts with coconut milk.
STEP 3 - Take out the yolk
Separate the eggs: We only need the yolk for this custard. Before separate them we have to make sure that we wash our hands well, and that we have at least two clean and dry bowls available to hold the egg whites and egg yolks. It is easiest to separate eggs when they are cold, since the yolks will hold together better and have less chance of breaking.
STEP 4 - Mix together in one bowl 🥣
Combine yolk and coconut milk: We have to mix the yolk until evenly mixed, then I would like to pour the coconut milk and whisk again until well combined usually around a minute or two.
There are a few steps but as long as you follow the instructions closely and make sure to measure each ingredient, it is easier than it looks. You can measure coconut milk, sugar and chicken eggs depending on the pumpkin size that you have.
STEP 5
Put the pumpkin in the pie plate. Using a spoon or any tool, carefully pour the custard into the pumpkin cavity to only about three-quarters full since the custard will rise and pouf up.
Time For Steaming 👩🍳
STEP 6
Set up and cook: Set up a steamer that large enough to accommodate the 2 pumpkin and steam on a low heat because the water is always boiling, place the pumpkin, lay the top piece on the side. We steam until the pumpkin is cooked. This should take at least about 2 hours, but do keep checking it.
Checking the pumpkin: I check it by using folk. If the pumpkin turns soft and the custard did not come out with the folk means that our pumpkin dessert is cooked.
Remove the pumpkin from the steamer and allow to cool. If your custard have space for the cream, you can add cream for the more traditional way, or you can serve it on the side as an optional topping. I also suggest you to keep in the fridge overnight to fully chill as a cool dessert.
It was creamy, smooth, just sweet enough while the pumpkin added a nice counterpoint in every spoonful, if you prefers things sweeter, so you just laid some sweetened thick coconut cream over this slice so that you can enjoy more delicious bite.
Soft pumpkin filled with creamy coconut custard, and we steamed as a classic sweet dessert turns out really good which we can enjoy making it all day because the ingredients are easy to find.
My family and I really love how soft, sweet and tender the pumpkin goes after steaming, a great combo to serve with creamy coconut custard.
I love pumpkin and have been thinking about making this one, but using no egg.
Looking delicious :)
Your recipe gonna be so delicious dear, I wait for your cooking.
Wonderful dear it’s delicious I will try make it again