Fak Thong Sang-Ka-Ya (Pumpkin Custard)

  • 1 small pumpkin
  • 5 duck eggs
  • 1 cup coconut cream
  • 1/2 sugar
  1. Beat the eggs wih coconut cream and sugar until the mixture is frothy.
  2. Cut the top of the pumpkin in square shape to make cover , look like a bowl with a cover.
  3. Pour in the coconut cream mixture. Cook in the steamer for about 30 minutes.
  4. Leave to cool or keep in refrigerator to make the custard firm.
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