Ingredient of Sankaya Pumpkin
- 2 small or medium Pumpkins
- 8 Oz [250g] of Coconut Milk
- 6 Oz [500g] of Palm Sugar
- 3 of Chicken Eggs
- 3 of Duck Eggs
- 5 Leaves of Pandan
- 1 Tsp of Salt
How to Make Pumpkin Custard?
- Cut out the top of the pumpkin, remove all seeds and in the middle part then clean and let it dry
- Mix coconut milk, chicken eggs, duck eggs palm sugar, salt, and pandan leaves together in a mixing bowl
- Squeeze all ingredients together by hand
- Pour the mixture into the pumpkin
- Steam with low heat for 1 hour [keep checking every 20 mins]
- Allow to cool to room temperature and serve