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Ingredients :
3/4 cup thick coconut milk
3 eggs
1/2 cup palm sugar
Few drops rose water
1 medium-size pumpkin
Method :
If you can, draw out the coconut milk by
using freshly grated coconut along with scented water, that is exactly
how this particular custard will be made in Thailand. If not use the
common way of extracting milk with desiccated coconut, using milk as
opposed to water because it ought to be very rich. Beat eggs slightly,
add sugar. Mix with coconut milk and stir until sugar dissolves, then
flavor with rose water. Wash the pumpkin well, cut the top and remove
all seeds and spongy tissue, scraping well with a spoon to leave the
pumpkin smooth. Strain the custard and pour into the pumpkin to come
just to the top. Put the pumpkin in a dish that just fits it and put the
dish and pumpkin in a steamer. Steam for 1 hour or until a knife
inserted in the centre of the custard comes out clean. Cool, chill and
serve cut into slices so that there is a portion of custard surrounded
by pumpkin. Run a knife around the edge of each slice and remove skin.
Serve with sweetened coconut milk to pour over.
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