Thai Pumpkin Custard: Sangkaya Fak Thong

Ingredients1 small Japanese pumpkin (kabocha)1 can coconut milk4 eggs1 cup palm sugar½ tsp salt3-4 pandanus leaves Preparation1. Cut out top of the pumpkin and use spoon to remove all seeds inside.2. Beat eggs in a large mixing bowl.3. Add coconut milk and stir well. 4. Add palm sugar, salt and pandanus leaves.5. Squeeze pandanus leaves until palm sugar dissolves and all ingredients mix well. 6. Sift custard mixture into the pumpkin, and steam for 45 minutes or well done.7. Cut pumpkin custard in pieces and serve immediately.