Cambodian Stuffed Pumpkin – a delicious recipe with pumpkin, egg yolks, palm sugar, coconut cream. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cut the top off the pumpkin, and place the pumpkin in a steamer or on a rack in a large pot with a small amount of water just simmering, then seal the pot and steam the pumpkin for an hour (you need the flesh to be soft enough to spoon out of the pumpkin).
2
Spoon out flesh when pumpkin is ready.
3
Whisk the egg yolks with the palm sugar.
4
Bring the coconut cream to a slow and gentle boil, remove from the heat and stir, not whisk, into the egg mixture.
5
Pour into the pumpkin and bake in the oven for 25mins at 170u00b0C.
6
Custard will set in the pumpkin.
7
Leave to cool.
8
To serve slice the pumpkin like you would cutting a cake.
9
Perfect with chocolate sauce or vanilla ice cream.
734
kcal
Calories
55
g
Fat
42
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 small pumpkin, 5 egg yolks, 3/4 cup palm sugar, 2 cups coconut cream.
Yes, Cambodian Stuffed Pumpkin falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
