Phak Thong Sangkaya (Custard Steamed in Pumpkin)

Ingredients1-1/2 cups (duck) egg3/4 cup palm sugar* 3 pandanus leaves1-1/2 cups coconut milk 2 small pumpkins MethodNote: the pandan leaves turn the custard green: this is traditional in Thailand but may be considered optional.With a small sharp pointed knife, cut a star shaped opening around the stems of the pumpkins, lift the stems, and remove the seeds and membrane from inside.Combine sugar wit
Phak Thong Sangkaya (Custard Steamed in Pumpkin): Phak Thong Sangkaya (Custard Steamed in Pumpkin)

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