Sangkhaya Fak Thong

Ingredients

• 1 small kabocha squash or Thai pumpkin, about 1.2 kg
• 5 duck eggs, or 6 hen eggs
• 180 g palm sugar, chopped
• 250 ml thick coconut cream
• 1/4 tsp salt
• 4 pandan leaves

Before you cook

• Wash the pumpkin well and cut a lid from the top about 8 cm across.
• Scoop out all the seeds and stringy flesh with a spoon, then wipe the cavity dry with kitchen paper.
• Tie the pandan leaves into a loose knot and bruise them by squeezing hard.
• Whisk the eggs, palm sugar, coconut cream and salt together in a bowl until the sugar has completely dissolved.
• Squeeze and rub the pandan knot through the custard for 2 minutes to release its scent, then discard the leaves.
• Strain the custard twice through a fine sieve so it is perfectly smooth.

Steps

1. Set the pumpkin upright in a steamer basket and pour the strained custard into the cavity, stopping 1 cm below the rim.
2. Bring the water underneath to a rolling boil, then lower the heat to a steady, gentle steam.
3. Wrap the steamer lid in a clean tea towel so no condensation can drip onto the custard.
4. Steam for 45 minutes without lifting the lid.
5. Test the custard with a skewer pushed into the centre: it should come out clean and the surface should not ripple when you nudge the pumpkin.
6. Steam for another 10 to 15 minutes if any liquid custard remains.
7. Lift the pumpkin out carefully and leave it to cool completely, at least 2 hours, so the custard firms up.
8. Chill it in the fridge for another hour if you want very clean slices.
9. Cut the pumpkin into wedges with a sharp knife, wiping the blade between cuts.
10. Serve cold, so every slice carries both sweet orange flesh and set custard.