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Custard Pumpkin (Sangkhaya Fakthong)...
Bites Of Asia
(Serving: 4)

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Ingredietns:
small pumpkin
5 chicken eggs
1/3 cup palm sugar
pinch of salt
1 cup coconut cream

Preparation:
1. Cut a slice off the top of the pumpkin, remove the seeds and most of the soft pulp.

2.  In a mixing bowl, light whisk the eggs, add the sugar, salt and coconut cream and stir until well blended.

3. Pour the mixture into the pumpkin and cook in a steamer (for approximately 20 minutes) until the custard is set. Make

4 Serving.