Pumpkin Filled W/ Coconut Custard Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
Small pumpkin,
1 1/4 cup: Brown sugar,
Eggs,
2 tbsp: Rice flour or cornstarch,
Can of coconut milk,
Directions:
Cut top from pumpkin, in an attractive star shape if possible, remove
and discard the seeds. Dry pumpkin inside with paper towels. Beat
eggs until thick and light colored in a 4 cup measure. Pour coconut
milk to equal the amount of eggs into a large bowl. Beat eggs, sugar
and rice flour until thoroughly blended. Pour mixture into pumpkin
shell. replace lid and steam, in a large steamer, for one hour or
until custard is set. Refrigerate until serving time. (If the pumpkin
is too large, additional eggs up to 8 maybe used, just keep the
coconut milk measure equal to the eggs mixture amount, up to 2 cans
of c. milk)
From: Cuisines of Southeast Asia by G.L. Hyman ISBN 471 58249 2 Typed
by: Joell Abbott 10/94
Submitted By JOELL ABBOTT On 10-21-94
Source from luhu.jp
and discard the seeds. Dry pumpkin inside with paper towels. Beat
eggs until thick and light colored in a 4 cup measure. Pour coconut
milk to equal the amount of eggs into a large bowl. Beat eggs, sugar
and rice flour until thoroughly blended. Pour mixture into pumpkin
shell. replace lid and steam, in a large steamer, for one hour or
until custard is set. Refrigerate until serving time. (If the pumpkin
is too large, additional eggs up to 8 maybe used, just keep the
coconut milk measure equal to the eggs mixture amount, up to 2 cans
of c. milk)
From: Cuisines of Southeast Asia by G.L. Hyman ISBN 471 58249 2 Typed
by: Joell Abbott 10/94
Submitted By JOELL ABBOTT On 10-21-94
Source from luhu.jp