Cut a slice off the top of the pumpkin, remove the seeds and most of the soft pulp. In a mixing bowl, light whisk the eggs, add the sugar, salt and coconut cream and stir until well blended. Pour the mixture into the pumpkin and cook in a steamer (for approximately 20 minutes) until the custard is set.
| Sangkhaya Fakthong : Ingredients | |
| 1 | small pumpkin |
| 5 | chicken eggs |
| 1/3 cup | palm sugar |
| 1 | pinch of salt |
| 1 cup | coconut cream |
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