Cambodian Pumpkin Coconut Custard
Often reserved for special celebrations, Cambodian Pumpkin Coconut Custard, or as it is called in Khmer, “SangKhya Lapov,” is a sweet and creamy dessert. Not only is it delicious, but it’s also rich in vital antioxidants, so for a special and healthy dessert, this might be the ideal treat.
One small pumpkin
¾ cup coconut milk
½ cup palm sugar
¼ teaspoon salt
1 teaspoon vanilla extract
Wash the pumpkin thoroughly. Cut a circular opening in the top, scoop out all of the pumpkin insides and rinse to ensure it’s clean. Mix the sugar, coconut milk, salt, and vanilla over medium heat until the sugar dissolves. Take off the heat and cool to room temperature. Add eggs to the mixture and mix well to form the custard. Pour the custard into the hollowed-out pumpkin, just to the bottom of the circular opening. Place in a steamer and steam for 45 minutes untouched. Once it’s done, allow to cool. Slice into individual pieces and enjoy.