Cambodian Palm Sugar and Coconut Milk Custard (Sangkhia Lapov)

Carefully cut the top off the sugar pumpkin, about 1/4 of the way down, to create a lid. Scoop out all seeds and stringy bits from the pumpkin cavity, ensuring it is clean.

In a large bowl, whisk together the eggs, chopped palm sugar, coconut milk, and salt until the sugar is fully dissolved and the mixture is smooth. If using, stir in the vanilla extract.

Strain the custard mixture through a fine-mesh sieve into a clean bowl. This step removes any lumps and ensures a silky-smooth custard.

Pour the strained custard mixture into the hollowed-out pumpkin. Do not fill completely to the brim; leave about 1/2 inch of space from the top.

Place the pumpkin in a large steamer basket. Cover the pumpkin with its lid. Steam over medium-high heat for 60 minutes, or until a knife inserted into the center of the custard comes out clean. Ensure the water in the steamer does not run dry.

Carefully remove the pumpkin from the steamer and let it cool completely at room temperature. Once cooled, refrigerate for at least 2 hours, or preferably overnight, to allow the custard to set firmly.

To serve, slice the pumpkin into wedges, ensuring each piece includes a portion of the creamy custard. Enjoy chilled.