Can I use regular rice instead of glutinous rice?
No, glutinous rice is essential for the sticky, chewy texture that is characteristic of this dish. Regular rice will not yield the same result.
DESSERT
Cambodian Pumpkin and Coconut Custard with Sweet Sticky Rice
Discover the authentic taste of Cambodia with this exquisite dessert. A rich, velvety pumpkin and coconut custard is gently steamed within a small pumpkin, then served alongside perfectly sweetened sticky rice. This dish offers a harmonious blend of textures and tropical flavors, making it an unforgettable sweet indulgence.
HOW TO MAKE IT
Let's cook.
01
Rinse the glutinous rice thoroughly and soak it in 1 cup of water for at least 4 hours, or preferably overnight. Drain well before cooking.
02
Carefully cut the top off the sugar pumpkin, creating a lid. Scoop out all seeds and stringy bits from the inside, leaving the flesh intact.
03
In a bowl, whisk together the coconut milk, palm sugar, eggs, and salt until the sugar is fully dissolved and the mixture is smooth.
04
Place the drained glutinous rice into the hollowed-out pumpkin. Pour the coconut custard mixture over the rice, filling the pumpkin about 3/4 full. Place the pumpkin lid back on.
05
Steam the pumpkin in a large steamer basket over boiling water for 90 minutes, or until the pumpkin flesh is tender when pierced and the custard is set. Ensure the water level in the steamer remains consistent throughout cooking.
06
While the pumpkin is steaming, prepare the sticky rice. In a small saucepan, combine the remaining 1/4 cup coconut milk, 1 tablespoon palm sugar, and a pinch of salt. Heat over medium-low heat, stirring until sugar dissolves. Set aside.
07
Once the pumpkin is cooked, carefully remove it from the steamer. Let it cool for at least 30 minutes before slicing into wedges. Serve warm or at room temperature, drizzling with the reserved sweetened coconut milk if desired.
08
To serve, slice the pumpkin into wedges, ensuring each piece contains both pumpkin flesh and the custard-rice filling. The sticky rice will have absorbed some of the custard and become fragrant.
About This Recipe
Discover the authentic taste of Cambodia with this exquisite dessert. A rich, velvety pumpkin and coconut custard is gently steamed within a small pumpkin, then served alongside perfectly sweetened sticky rice. This dish offers a harmonious blend of textures and tropical flavors, making it an unforgettable sweet indulgence.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra aromatic custard, add 1/2 teaspoon of vanilla extract or a few drops of pandan extract to the custard mixture. Ensure your pumpkin is a sugar pumpkin or a similar small, sweet variety for the best flavor and texture. Do not overfill the pumpkin, as the custard will expand slightly during steaming.
Easy Substitutions
If palm sugar is unavailable, brown sugar can be used as a direct substitute. For a quicker version, you can steam the custard in ramekins instead of a whole pumpkin, reducing the steaming time to about 30-40 minutes. You can also use canned pumpkin puree for the custard if fresh pumpkin is not in season, but you would then steam the custard in a heatproof dish and serve it alongside plain steamed sticky rice.
Storage & Reheating
Store leftover pumpkin and custard in an airtight container in the refrigerator for up to 3 days. Reheat gently in a steamer or microwave until warmed through. The sticky rice is best consumed fresh, but can be stored separately in the refrigerator for up to 2 days.
Serving Suggestions
Serve individual wedges of the pumpkin and custard, perhaps garnished with a sprinkle of toasted sesame seeds or a fresh mint leaf. It pairs wonderfully with a cup of strong black coffee or a light herbal tea. For a more elaborate presentation, you can serve it with a side of fresh tropical fruits like mango or dragon fruit.
Common Mistakes
One common mistake is not soaking the glutinous rice long enough, which can result in hard, undercooked grains. Another error is overfilling the pumpkin, causing the custard to overflow during steaming. Using a pumpkin that is too large or not sweet enough can also impact the flavor. Lastly, not allowing the pumpkin to cool slightly before slicing can cause the custard to fall apart.
Frequently Asked Questions
How do I know when the custard is set?
The custard is set when it no longer jiggles excessively in the center and a knife inserted comes out mostly clean. The pumpkin flesh should also be tender.
Can I make this dessert ahead of time?
Yes, you can prepare the entire dish a day in advance and store it in the refrigerator. Reheat gently before serving for the best experience.
MORE TO KNOW
The art of steaming the custard directly inside the pumpkin is a hallmark of this Cambodian dessert, allowing the pumpkin's natural sweetness and earthy notes to infuse directly into the creamy coconut and rice filling. This method not only creates a beautiful presentation but also results in a uniquely tender and flavorful pumpkin flesh that complements the rich custard. The key to success lies in selecting a good quality sugar pumpkin and ensuring the steaming process is slow and steady to allow the custard to set perfectly without curdling.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.