Thai Pumpkin Custard

Instructions

1. Prepare the pumpkin
   Cut the top off the kabocha pumpkin to create a lid, approximately 4 inches in diameter. Scoop out all the seeds and stringy parts inside, making sure to leave the flesh intact. Rinse the inside and pat dry with paper towels.
2. Make the custard mixture
   In a mixing bowl, crack the eggs and beat them lightly. In a separate bowl, dissolve the rice flour in 1 tablespoon of water to create a slurry. Add the coconut milk, palm sugar, salt, vanilla extract, pandan extract (if using), and the rice flour slurry to the eggs. Whisk everything together until the sugar is completely dissolved and the mixture is smooth.
3. Fill the pumpkin
   Place the hollowed pumpkin in a steamer basket or on a heat-proof plate that will fit in your steamer. Pour the custard mixture into the pumpkin, filling it about 80% full (the custard will expand as it cooks). Place the pumpkin lid back on.
4. Steam the pumpkin
   Bring water to a boil in a large pot with a steamer insert. Place the filled pumpkin (with its lid) in the steamer and steam over medium heat for about 45 minutes, or until the custard is set. To check if it's done, insert a toothpick into the custard - it should come out clean when ready.
5. Cool and slice
   Once cooked, carefully remove the pumpkin from the steamer and let it cool for at least 30 minutes. When cooled, remove the lid and cut the pumpkin into wedges, showing the beautiful contrast between the orange pumpkin and the yellow custard. Sprinkle with sesame seeds if desired.
6. Serve and enjoy
   Thai Pumpkin Custard can be served warm or chilled. For the best flavor, refrigerate for a few hours before serving. Each slice should include both the pumpkin flesh and the custard filling.