Sangkhaya Fakthong
2 small pumpkins 6 inches in
diameter and 5 inches high
5 large eggs
1/3 cup palm sugar
pinch of salt
1 cup coconut cream
Cut a slice off the top of each
pumpkin. Remove the seeds and
most of the pulp. In a mixing bowl lightly whisk the eggs. Add
sugar, salt and coconut cream and stir until well blended. Pour
mixture into pumpkins and cook in a steamer until custard is set,
about 20 minutes. Serve straight from the pumpkins at the
table.
Notes: If you can't find palm
sugar, brown sugar is a decent
substitute. Find coconut cream in the section where drink mixers
are found.
