Friday, 26 July 2013

泰式南瓜布丁 ~ Coconut custard in pumpkin ( Sangkhaya Fak Thong )




泰式南瓜布丁

材料: 
小南瓜 1 ~ 2
Grade A 鸡蛋  5
椰浆   300g
椰糖   100g
班兰叶  5
  1小撮

做法
1.把金瓜外皮洗干净,然后再上面开个小洞,把里头的籽和纤维掏空(小心不要把底部挖得太薄,不然蒸好后会穿洞),洗干净,倒干里头的水分。

2.在大碗里,加入鸡蛋,椰糖,椰浆,盐和班兰叶。搅拌均匀,至糖溶化。

3。倒入南瓜里,小火蒸至熟。

 
Coconut custard in pumpkin ~ Sangkhaya Fak Thong

 
Ingredients :
Small pumpkin  1 ~2
Grade A eggs   5 nos
Coconut milk 300g
Palm sugar  100g
Pandan leaves  5
Pinch of salt

 
Method :
1.     Clean the pumpkin skin, using a sharp knife carefully cut off the stem end of the pumpkin tops to make the lids .Using a small spoon carefully scoop out the pumpkin seeds and spongy tissues and then discard . Clean well both sides of the pumpkin and set aside .

2.    In a large bowl , mix the eggs with the palm sugar , coconut milk , salt and the pandan leaves  . Knead the mixture with the pandan leaves to dissolve the palm sugar and beat the eggs, continue knead until the mixture well combined .

3.    Pour it into the pumpkin and steam the filled pumpkin over low heat until cooked .