Savorful Saturday: Cambodian Pumpkin Coconut Custard

Cambodian Pumpkin Coconut Custard, Photo Courtesy of Ama Waterways

Here’s a great Cambodian Pumpkin Coconut Custard recipe from Ama Waterways. Enjoy!

Cambodian Pumpkin Coconut Custard

1 small pumpkin
4 eggs
¾ cup coconut milk
½ cup palm sugar
¼ teaspoon salt
1 teaspoon vanilla extract

Wash the pumpkin thoroughly. Cut a circular opening in the top, scoop out all of the pumpkin insides and rinse to ensure it’s clean.
Mix the sugar, coconut milk, salt and vanilla over medium heat until the sugar dissolves.
Take off the heat and cool to room temperature.
Add eggs to the mixture and mix well to form the custard.
Pour the custard into the hollowed-out pumpkin, just to the bottom of the circular opening.
Place in a steamer and steam for 45 minutes untouched.
Once it’s done, allow to cool.
Slice into individual pieces and enjoy.

Cambodian Pumpkin Coconut Custard, Photo Courtesy of Ama Waterways

See the original Ama Waterways Recipe, as well as more information about this tremendous specialty by clicking HERE

Are you ready to enjoy some of this savorful food on your next river cruise? If so, click HERE to answer a few quick questions and get started planning today!

AmaDara courtesy of Ama Waterways

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