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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.
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2
Heat the coconut milk and palm sugar in a sauce pan over medium heat, stirring until the sugar is dissolved.
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3
Whip the eggs in a bowl until frothy and add the pandan extract and cooled coconut milk/sugar mixture and mix.
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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.
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5
Place the pumpkin in the steamer and pour the custard into the pumpkin. Let steam for 45 minutes.
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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.
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7
If the pumpkin is still hard, or the custard liquid-y, continue to steam for another 10-15 minutes.
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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.
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9
Slice and serve.
