Steam Egg Custard in Pumpkin

I remember first having this dessert during my very first visit to Bangkok many years ago and fell in love with it ever since. Over the years, I tried creating it but with varying degree of success, mainly due to the custard not able to set properly while the pumpkin is already way too soft.

Much to my delight, I had a module on Thai dessert making during my course and we were given a copy of the recipe from our Thai chef instructor. The Thai uses palm sugar and coconut milk. For my version, I like to use gula melaka for its stronger flavour, and coconut cream to reduce the liquid content.

Sieve the egg mixture through a cheese cloth to get a smooth texture. I don't have one at my new place and had used a fine sieve, hence, resulting in air bubbles in the custard. There is no exact cookin time as it is dependent on size of pumpkin and level of heat. After 45min, check periodically at 15min intervals. The top of the custard will set first and may give a false impression that the whole custard is cooked. As a guide, tap the top of the custard lightly. If it jiggles, it is an indication that the custard is not yet cooked through.

Generally, it takes an hour plus for the custard to set, and the pumpkin is usually pretty soft by then. Hence, let it cool down before cutting to retain the pumpkin shape and to get nice wedge cuts. This dessert may also be served cold.



Sung Ka-yaa Fug Thong - Steam Egg Custard in Pumpkin