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Sang Khaya Lapov (Pumpkin Custard Dessert)
At a Glance
- Total
- 50 min
- Servings
- 4.00 serving(s)
Categories
- Dessert
- Cambodian
- Steaming
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Sang Khaya Lapov (Pumpkin Custard Dessert) brings together 1 small pumpkin, kabocha, acorn, butternut, 3/4 cup unsweetened coconut milk, 1/4 cup palm sugar in a practical dish for home cooking. It takes about 50 min to prepare and cook. It makes approximately 4 servings.
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Equipment
Sharp knife, saucepan, mixing bowl, whisk, steamer, refrigerator
Ingredients
- 1 small pumpkin, kabocha, acorn, butternut
- 3/4 cup unsweetened coconut milk
- 1/4 cup palm sugar
- 1 pinch salt
- 1 teaspoon vanilla extract
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Instructions
Using a sharp knife, carve the top off the pumpkin like you would when making a Jack-O-Lantern, and remove seeds/fibres in the center. Keep the pumpkin top. Rinse off pumpkin and leave to dry.
In a sauce pan on medium low heat, heat half of the coconut milk. Just before it comes to a rolling boil, remove from heat. Pour the heated coconut milk into a mixing bowl. Add the remaining half of the coconut milk and whisk. Add green tea powder, sugar, salt, vanilla extract, and mix thoroughly. Crack in the eggs. Whisk until just well mixed. Do your best to avoid creating air bubbles.
Pour mixture into pumpkin. Don’t fill all the way to the top, leave some room for the custard to rise. Place the pumpkin into a steamer along with the carved top. Steam for 30-45 minutes on medium low heat.
Leave to cool completely in the refrigerator for at least an hour, to allow the custard to set inches Serve and slice like a cake. Enjoy!
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