Thai Pumpkin Custard (Sankaya)

1 small (14-inch circumference) kabocha squash
4 eggs
3/4 cup coconut milk
1/2 cup palm sugar
1/4 teaspoon salt
1 teaspoon vanilla extract

Wash your pumpkin thoroughly. Cut a circular opening in the top. It may help to use a glass or small bowl to mark the circle and then use a very sharp knife to cut it out. Scoop out all of the pumpkin insides and rinse to ensure it’s clean and smooth inside.

Mix the palm sugar, coconut milk, salt, and vanilla extract over medium heat until the palm sugar dissolves. Take off the heat and cool back to room temperature.

Add your eggs to the the coconut milk mixture and mix well to form the custard.

Pour the custard into your hollowed out pumpkin, just to the bottom of the circular opening. Place in a steamer and let steam for 45 minutes untouched. Once it’s done, allow to cool a bit before touching. Slice into individual pieces and enjoy!

**If you have additional custard left over, pour into a shallow dish, top with slices of pumpkin, and steam alongside the whole pumpkin custard. Once it’s done, slice into 1″x2″ pieces for a little bit of a different pumpkin custard dessert. It’s more custard-y and less pumpkin-y, but also absolutely delicious!

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