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Thai Kabocha Squash Coconut Custard

groups4 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 90 minsscheduleTotal: 100 minsoutdoor_grillSteamed
Allergens:warningEggs

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

12 Steps Total
01
Preparation
00:00:09

Rinse 1 small kabocha squash in a bowl of water.

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Watch out

Ensure the squash is thoroughly cleaned as the skin will be eaten.

Ingredients:Kabocha Squash
02
Preparation
00:00:27
warningStay safe

Use a sharp knife carefully to avoid slipping.

Cut the top of the kabocha squash to create a lid, then scoop out the seeds and fibrous pulp from the inside.

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Watch out

Always cut pointing away from your body to avoid accidental injury, and be careful not to scrape too hard and damage the inner walls of the squash.

Ingredients:Kabocha Squash
Tools:knife
03
Preparation
00:00:48

Rinse the hollowed squash again in a bowl of water.

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Watch out

Ensure all loose seeds are removed, otherwise they will affect the texture of the custard.

Ingredients:Kabocha Squash
04
Active Cooking
00:01:24

In a wok, combine 1 cup palm sugar, 1.5 cup coconut milk, 1 handful pandan leaves, and 0.5 tsp salt. Heat until the sugar is dissolved and the mixture is fragrant.

local_fire_departmentLow heat
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Watch out

Do not boil the mixture, otherwise the coconut milk may separate and the custard will not be smooth.

Ingredients:palm sugar (1 cup)Coconut milk (1.5 cup)Pandan Leaves (1 handful)Salt (0.5 tsp)
Tools:Wok
05
Active Cooking
00:02:08
warningStay safe

Wash hands thoroughly after handling raw eggs to prevent cross-contamination.

Crack 6 eggs into a bowl and whisk them with the cooled coconut mixture.

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Watch out

Ensure the coconut mixture has cooled down before adding eggs, otherwise the eggs will scramble and the custard will be lumpy.

Ingredients:eggs (6 piece)
Tools:bowl
06
Active Cooking
00:02:31

Strain the custard mixture through a fine sieve to ensure a smooth texture.

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Watch out

Do not skip straining, otherwise the custard will have an uneven texture and contain bits of egg or pandan leaves.

Tools:sieve
07
Active Cooking
00:02:52

Pour the custard mixture into the hollowed kabocha squash, leaving some space at the top.

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Watch out

Do not overfill the squash as the custard will expand during steaming, otherwise it will overflow and make a mess.

Ingredients:Kabocha Squash
08
Active Cooking
00:03:12

Wrap the squash with aluminum foil to provide support and prevent it from cracking.

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Watch out

Ensure the foil is tight enough to support the squash but not so tight that it crushes it, otherwise the squash may lose its shape.

Tools:aluminum foil
09
Active Cooking
00:03:26
warningStay safe

Use heat-resistant gloves when handling the hot steamer or wok to prevent burns.

Place the squash into a steamer setup in a wok and steam for 1 hour to 1.5 hours.

local_fire_departmentMedium heat
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Watch out

Check the water level frequently and refill as needed to prevent the wok from drying out, otherwise the squash will burn.

Tools:Steamer
10
Active Cooking
00:04:06

Test the custard with a bamboo skewer. If it comes out clean, it's done.

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Watch out

Be careful when testing as the steam is very hot, otherwise you may get burned.

Tools:bamboo skewer
11
Waiting Time
00:04:14

Let the squash cool down completely before cutting.

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Watch out

Cutting while hot will cause the custard to break and lose its shape, otherwise the presentation will be ruined.

12
Active Cooking
00:04:38
warningStay safe

Use a sharp knife carefully to avoid slipping.

Cut the cooled squash into wedges and serve.

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Watch out

Use a sharp knife to ensure clean cuts through the squash skin, otherwise the custard may tear.

Ingredients:Kabocha Squash
Tools:knife

groceryAll Ingredients

Kabocha Squash1 piece
palm sugar1 cup
Coconut milk1.5 cup
Salt0.5 tsp
Pandan Leaves1 handful
eggs6 piece

blenderAll Tools Needed

knifeWokbowlsievealuminum foilSteamerbamboo skewer