Sangkhaya fak thong

Method

1. 1 Choose a small, round pumpkin, cut off the top, and scoop out all the pulp and seeds inside.
2. 2 Squeeze the pandan leaves with palm sugar for 2 minutes until the sugar releases the pandan aroma, then remove the leaves.
3. 3 Beat the eggs with palm sugar and salt by hand until the sugar dissolves, avoiding creating foam.
4. 4 Pour the coconut milk into the egg mixture, stir well, then strain through a sieve until smooth.
5. 5 Pour the mixture into the hollowed-out pumpkin, steam over medium heat for 40 minutes, or until a toothpick inserted comes out clean.
6. 6 Let it cool, then cut it into wedge-shaped pieces.

With an appliance

• Pressure cooker 43 min

  Replace step 5: place the pumpkin on the rack, steam under low pressure for 18 minutes, then release pressure naturally for 8 minutes; step 6 still allows it to cool before cutting.