Coconut Custard (Sang ka yar)
"This particular dish goes back to my childhood. Wonderfully thick and sweet, coconut custard is to Thailand what vanilla custard is to Britain. " -- Saiphin Moore from Rosa's Thai Cafe
Ingredients
- 1 small pumpkin
- 2 eggs, beaten
- 3 tablespoons palm sugar
- 3 tablespoons white sugar
- 200ml (7fl oz) thick coconut cream
Method
Preparation
Slice off the top of the pumpkin and scoop out the seeds, leaving the flesh intact. Set aside.
Combine the eggs and sugars in a bowl. Stir until the sugar dissolves.
Add the coconut cream and stir well. Pour the mixture into the hollowed pumpkin.
Cooking
Prepare a steamer. When the water boils, place the pumpkin in the top half, then cover and steam for 45 minutes until the custard is set – test it carefully with a skewer. Leave to cool completely before serving.
Serving
This dessert is best served cold, with the custard completely set and the pumpkin cut into wedges.
Enjoyed this recipe? Come learn from Saiphin herself during her special School of Wok masterclass Book your place here: http://bit.ly/rosasthaicafemasterclass
- 1 small pumpkin
- 2 eggs, beaten
- 3 tablespoons palm sugar
- 3 tablespoons white sugar
- 200ml (7fl oz) thick coconut cream
Preparation
Slice off the top of the pumpkin and scoop out the seeds, leaving the flesh intact. Set aside.
Combine the eggs and sugars in a bowl. Stir until the sugar dissolves.
Add the coconut cream and stir well. Pour the mixture into the hollowed pumpkin.
Cooking
Prepare a steamer. When the water boils, place the pumpkin in the top half, then cover and steam for 45 minutes until the custard is set – test it carefully with a skewer. Leave to cool completely before serving.
Serving
This dessert is best served cold, with the custard completely set and the pumpkin cut into wedges.
Enjoyed this recipe? Come learn from Saiphin herself during her special School of Wok masterclass Book your place here: http://bit.ly/rosasthaicafemasterclass