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Recipe details are AI-generated from the video and may contain errors — for reference only.
Handle the sharp knife carefully while cutting the tough squash skin to avoid slips and hand cuts.
Cut a circle around the top stem of 1 small kabocha squash pointing away from your body, remove the lid, and scoop out and scrape the seeds and pulp completely.
Watch out
Cut pointing away from your body with the knife to prevent slipping and injury.
Place the hollowed kabocha squash in a metal bowl and thoroughly rinse it with water inside and out.
In a wok, combine 1 cup of shaved palm sugar, 1.5 cups of coconut milk, 1 handful of chopped pandan leaves, and 0.5 tsp of salt; stir constantly over low heat, agitating the leaves until the palm sugar completely dissolves and releases aroma.
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Do not boil too vigorously or the coconut milk will curdle.
Pour the warm coconut mixture into a bowl and allow it to cool down completely.
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Let it cool down completely before adding eggs, otherwise the eggs will cook prematurely.
Handle raw eggs carefully and wash hands thoroughly after handling to prevent salmonella cross-contamination.
Crack 7 large eggs into the cooled coconut mixture and whisk and mix thoroughly with a fork until fully blended.
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Check each egg in a separate bowl first to ensure none are spoiled before adding to the mix.
Discard the pandan leaves, then pour the egg and coconut mixture through a fine sieve into a large measuring cup to ensure a silky and smooth custard.
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Pour slowly through the fine sieve to prevent splashing and ensure all lumps are caught.
Pour the strained custard mixture into the hollowed kabocha squash, leaving a little space at the top as the custard will rise slightly.
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Leave a little space at the top because the custard will expand slightly when heated.
Wrap aluminum foil snugly around the lower and outer sides of the stuffed kabocha squash to provide support and prevent cracking during steaming.
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Wrap the foil snugly to support the squash and prevent it from cracking as it softens during steaming.
Handle boiling water and hot steam carefully when refilling water; lift the lid away from your face to prevent steam burns.
Set up a plate inside a large wok with water, place the wrapped kabocha squash on it, cover with a lid, and steam for 1 to 1.5 hours, checking frequently to refill water.
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Ensure the water level is below the plate and check frequently to refill water as it evaporates during long steaming.
Allow the steamed squash to cool down completely, then chill in the fridge overnight or for 8 hours so the custard sets firmly and melds with the squash flesh.
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Let this cool down completely before cutting. It is even better to let it sit overnight in the fridge so the custard sets completely and melds onto the flesh.
Handle the sharp knife carefully while cutting through the chilled squash and set custard to avoid hand injuries.
Carefully cut the chilled kabocha squash and custard into neat wedges with a sharp knife.
Watch out
Use a sharp knife and cut gently so the delicate custard remains attached to the squash flesh.
Arrange the sliced kabocha squash custard wedges onto a white serving plate and serve.
