The Day I Used Up All The Eggs I Had In The House

On top of the steamed otak-otak I did for Iftar, I also whipped up the Thai dessert of pumpkin sekaya, basically a sweet custard set in a pumpkin. Adventurous indeed, but I was tempted to try it out as I really love this dessert. Imagine my surprise at how simple it was!

 

Pumpkin Sekaya

 

1.  Choose a pumpkin of your desired size – I got a wee itty bitty one for less than RM2. Cut of the top (as a cap to the pumpkin bowl), remove the seeds and wash thoroughly, both inside and outside.

2.  In a bowl, whisk together coconut cream, 3 eggs, a dash of salt, 1 teaspoon of vanilla extract, and heaps of sugar. In this recipe I used dark brown muscovado sugar plus white sugar -  and got a lovely smokey, caramel-ly custard.

3.  Pour the custard mix into your pumpkin, making sure to only fill them up halfway through, as the custard will expand and potentially overflow. Place the pumpkin cap back on top

4.  Herein, you have two options, you can either steam your pumpkin through or bake in a bain marie. I chose to steam it. The next time I do this, I will wrap my pumpkin tightly in cling film before steaming it so that any overflow of custard is contained.

5.  Once done – the pumpkin will be as soft as anything and the custard set through, chill it thoroughly. I stuck mine direct in the freezer for abt  1 ½ hours.

6.  Cut and serve.

 

 

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