Thai Pumpkin and Coconut Custard (Sangkhaya Fak Thong)

Carefully cut the top off the Kabocha pumpkin, creating a lid. Scoop out all seeds and fibrous strands from the inside, leaving the flesh intact.

In a large bowl, whisk together the coconut milk, palm sugar, eggs, salt, and pandan extract (if using) until the sugar is fully dissolved and the mixture is smooth.

Strain the custard mixture through a fine-mesh sieve into a clean bowl to ensure a silky texture.

Pour the strained custard mixture into the hollowed-out pumpkin, filling it almost to the brim. Place the pumpkin lid back on top.

Place the filled pumpkin in a large steamer basket. Steam over medium-high heat for 60-75 minutes, or until the custard is set. To check for doneness, insert a skewer into the custard; it should come out clean.

Carefully remove the pumpkin from the steamer and let it cool completely at room temperature. This allows the custard to firm up further.

Once cooled, slice the pumpkin into wedges, with each wedge containing a portion of the creamy custard. Serve immediately.