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粒
Grade A 鸡蛋  5粒
椰浆   300g
椰糖   100g
班兰叶  5片
盐  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 .