Serves 4

Ingredients:

2 small kabocha squash (each about 1 pound/450 g)
1/2 cup/115 ml thick unsweetened coconut cream
3 large eggs
4 ounces/115 g palm sugar, grated (about 1/2 packed cup)
2 fresh or frozen pandanus leaves, coarsely chopped
Pinch of salt

Method:

To prepare the squash:

Using a large sharp knife, cut the squash in half. Carefully scoop out the seeds and clean the squash cavity with a spoon.

To make the custard: 

In a large bowl, combine the coconut cream, eggs, sugar, pandanus leaves and salt. Using a whisk, stir the mixture for about 2 minutes or until the sugar has dissolved.

Pour the custard mixture through a fine strainer and into a 2-cup/600 ml measuring cup, and discard the pandanus leaves. Place the hollowed squash in the basket of a bamboo steamer.  Pour the custard into the squash, dividing equally and filling them about 1/4 inch/.5 cm from the top.

To steam the squash:

Fill a wok with 2 cups/450 ml of water and bring the water to a rolling boil over high heat. Place the steamer basket containing the squash in the wok and over the boiling water. Reduce the heat to medium-low. 

Cover the steamer basket and steam the squash over barely simmering water for about 40 minutes, checking every 20 minutes or so to ensure that the water does not boil dry and that the water simmers very gently, adjusting the heat and adding more hot water if necessary. When done, the custard will be set but will still jiggle when gently shaken. As the custard cools it will become more firm. Remove the squash from the steamer basket and cool completely at room temperature. Cut the squash into quarters and serve on individual plates!