Directions

To Prep

1. Carve out a hole around the stem of the pumpkin.
2. Scoop out the pumpkin seeds from the hole.
3. Rinse the pumpkin both outer and inner parts. Dry the pumpkin on a rack.
4. Repeat with second pumpkin.

To Cook

1. Add palm sugar, coconut milk and corn flour into a mixing bowl and mix well.
2. Squeeze the pandan leaves to extract the juice and add into mixing bowl with the pandan leaves.
3. Add eggs and mix well.
4. Strain the mixture with a cheesecloth and colander in order to get a smooth custard texture.
5. Fill ¾ of the pumpkin with the custard batter.
6. Repeat for second pumpkin
7. Steam the pumpkins over low heat for 40-45 mins.
8. Place egg custard-filled pumpkins into the fridge and leave them to set overnight.
9. When the custard has set, cut each egg custard-filled pumpkin and serve.