Step 1

Cut out the lid of the pumpkin and scoop out all the seeds. Rinse the pumpkin and let dry, upside down, on a towel.

Step 2

In a pot, add palm sugar, most of the coconut milk (reserve about 2 Tbsp) and pandan leaf. Cook over medium low heat just until the sugar is all dissolved. Set aside.

Step 3

Add the reserved coconut milk to the rice flour and stir to dissolve.

Step 4

In a large mixing bowl, add all the eggs, the dissolved rice flour, and salt; whisk until well combined. Slowly whisk in the palm sugar mixture. Strain the custard into a spouted container such as a large measuring cup.

Step 5

Set the pumpkin into a bowl just large enough to hold it. Alternatively, set the pumpkin into a larger bowl and support the sides with scrunched up aluminum foil. Pour the custard into the pumpkin, just until it touches the pumpkin flesh on the top.

Step 6

Steam over medium heat for 50 minutes to an hour. To test for doneness, insert a wooden skewer into the centre and if it comes out clean, it is done! Let cool completely before cutting.

Step 7

To serve, cut the pumpkin into wedges.

Step 8

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