Sangkaya Fak Thong

🧂Ingredients

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• 1 whole kabocha squash(Small to medium; a large one takes much longer to steam.)
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• 240 ml coconut milk(1 cup. Keep back about 2 tablespoons.)
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• 300 g palm sugar(Chopped.)
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• 1 tbsp rice flour(Or cornstarch.)
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• 0.63 tsp salt(1/2 tsp plus 1/8 tsp.)
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• 6 whole eggs
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• 1 whole egg yolk
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• 1 leaves pandan leaf(Tied in a knot to bruise it.)
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📝Instructions

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1. 1

   Cut a lid out of the top of the squash and scoop out all the seeds. Rinse it and let it dry upside down on a towel.

2. 2

   Put the palm sugar, most of the coconut milk (keep back about 2 tablespoons) and the knotted pandan leaf in a pot. Warm over medium-low heat, stirring now and then, just until the sugar dissolves; do not let it reduce. Set aside.

3. 3

   Stir the reserved coconut milk into the rice flour until smooth.

4. 4

   In a large bowl, whisk the eggs, the yolk, the rice flour mixture and the salt. When the palm sugar mixture is cool enough to touch, whisk it in slowly. Strain the custard into a spouted jug.

5. 5

   Bring the steamer to a simmer over high heat, then turn it to medium so it simmers steadily but gently. Stand the squash in a dish and wrap scrunched foil around its sides to support it in case it cracks.

6. 6

   Stir the custard and pour it into the squash until it reaches the base of the flesh at the top, leaving room for it to puff. Steam until set: about an hour for a medium squash, and possibly much longer for a larger one.

7. 7

   Test before taking it off: nudge a dinner knife sideways into the centre. Cloudy liquid running into the gap means it needs longer; clear liquid means it is done. Or check that the coolest part of the centre reads 170°F (77°C).

8. 8

   Let it cool completely before cutting into wedges. Serve at room temperature or chilled.