Thai Coconut Cream in Kabocha Squash (Sangkaya) Recipe

1. 1

   Heat coconut cream and sugar in a saucepan, stirring, until the sugar is dissolved and the mixture is smooth.

2. 2

   Cool.

3. 3

   In a bowl, beat eggs well.

4. 4

   Mix with the cooled coconut cream and a few drops of kewra water.

5. 5

   Strain, then pour the mixture into a kabocha squash with the top cut off like a lid and the insides hollowed out, rinsed, and drained.

6. 6

   Pour about 1 inch of water into a medium pot with a lid, and arrange a steamer basket inside.

7. 7

   Place the kabocha squash in the basket and steam, with the top of the squash and the pot lid in place, until the custard is set, about 1 hour, adding water if necessary.

8. 8

   Let cool, then slice the squash and custard into wedges as you would a cake.

* Per serving · 4 servings · Values may vary.