This Thai Custard Pumpkin recipe is easy to make. However, you may need to buy two ingredients, which are coconut milk and palm sugar from an Asian aisle in a regular supermarket. Otherwise, you may find these ingredients from an Asian market.
Thai Custard Pumpkin is a Thai dessert that has a smooth texture. This Thai Custard Pumpkin recipe is a traditional recipe as long as you use the same ingredients as below. However, if you cannot find the ingredients, please feel free to use the substitute ingredients. It’s still delicious. Please watch the video how to make Thai Custard Pumpkin from Ploy’s Kitchen YouTube Channel.
The ingredients of Thai Custard Pumpkin:
1/3 cup of coconut milk
¼ cup of palm sugar
1/4 cup of chopped pumpkin
a pinch of salt
***You may substitute palm sugar with brown sugar.***
Cooking Directions for Thai Custard Pumpkin:
1.) Whisk coconut milk and palm sugar. Whisk until the palm sugar is all melted.
2.) Add eggs and whisk until it’s incorporated.
3.) Don’t forget to add salt and whisk until it’s all combined.
4.) Divide the batter in a ramekin. Add pumpkins on top.
5.) Steam them. You may use a rice cooker that has a steamer or you may use a steamer. You may use an oven as a steamer as well. Add water into the steamer and heat up the steamer to high. Wait until the water is boiled. Then, we steam the Thai Custard Pumpkin for 20-25 minutes or until you insert a toothpick and it comes out clean.
Now, we get Thai custard Pumpkin. This Thai Custard Pumpkin recipe is serving for 2 people. Please try this recipe at home. I promise you are gonna love this recipe.
ENJOY :)))) Thai Custard Pumpkin
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