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Sangkhaya Fakthong

2 small pumpkins 6 inches in diameter and 5 inches high
5 large eggs
1/3 cup palm sugar
pinch of salt
1 cup coconut cream

Cut a slice off the top of each pumpkin.  Remove the seeds and
most of the pulp.  In a mixing bowl lightly whisk the eggs.  Add
sugar, salt and coconut cream and stir until well blended.  Pour
mixture into pumpkins and cook in a steamer until custard is set,
about 20 minutes.  Serve straight from the pumpkins at the

Notes:  If you can't find palm sugar, brown sugar is a decent
substitute.  Find coconut cream in the section where drink mixers
are found. 

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