Makes 4 servings.
1/3 cup palm sugar
pinch of salt
1 cup coconut cream
Cut a slice off the stop of the pumpkin, remove the seeds and most of
the soft pulp. In a mixing bowl, lightly whisk the eggs, add the sugar,
salt and coconut cream and stir until well blended.
Pour the mixture into the pumpkin and cook in a steamer (for approximately 20 minutes) until the custard is set.
Recipe from Team Thailand, 2004