Kabocha Coconut Custard

Directions

1. 1
   Remove the top of the pumpkin and clean out the seeds. If presentation of a full pumpkin isn't that important, just slice the pumpkin in half lengthwise.
2. 2
   Heat the coconut milk and palm sugar in a sauce pan over medium heat, stirring until the sugar is dissolved.
3. 3
   Whip the eggs in a bowl until frothy and add the pandan extract and cooled coconut milk/sugar mixture and mix.
4. 4
   Let stand for 10 minutes. I pour this mixture into a shallow pan (I used an 8x 8 aluminum pan) and steam it for about 10-15 minutes, until the custard has thickened, but still has not taken the shape of the pan.
5. 5
   Place the pumpkin in the steamer and pour the custard into the pumpkin. Let steam for 45 minutes.
6. 6
   Check if the custard and pumpkin have cooked. The custard should be hardened and stick to the side of the pumpkin. I place a skewer into the middle. It should come out clean. The pumpkin skin should be soft, but not mushy.
7. 7
   If the pumpkin is still hard, or the custard liquid-y, continue to steam for another 10-15 minutes.
8. 8
   Take the pumpkin out of the steamer carefully and place on a serving dish. Let the pumpkin and custard cool at room temperature for at least 30 minutes, until the pumpkin is at room temperature.
9. 9
   Slice and serve.