Deconstructed Pumpkin Pie

By Pailin's Kitchen · 90 min

Ingredients

Instructions

1. Cut off the lid of the kabocha, scoop out the seeds and rinse. Let it dry upside down on a towel.
2. In a pot, combine the palm sugar and most of the coconut milk (reserve about 2 tbsp). Tie the pandan leaf into a knot and add it. Over medium-low heat, stir occasionally just until the sugar dissolves. Do not reduce. Set aside.
3. Stir the rice flour into the reserved 2 tbsp coconut milk until dissolved.
4. In a large bowl, whisk the 6 eggs and 1 yolk, the dissolved rice flour and the salt until combined. Once the palm sugar mixture is warm but touchable, slowly whisk it into the eggs.
5. Strain the custard into a spouted container.
6. Preheat a steamer with plenty of water over high heat until it simmers, then lower to medium for a gentle simmer.
7. Place the squash in a casserole dish, supported on the sides with scrunched foil so it does not crack.
8. Stir the custard and pour it into the squash until it just reaches the bottom of the flesh at the top, leaving room to puff.
9. Steam until set, about an hour for a medium squash but possibly much longer. Test by inserting a knife into the middle and pushing it gently sideways: if the liquid that runs in is cloudy, keep steaming; if only clear, it is done. Or insert an instant-read thermometer deep into the coolest part of the custard; it should reach 170°F (77°C).
10. Let cool completely before cutting. Cut into wedges to serve, at room temperature or chilled.

Summarized from Pailin's Kitchen's video. Watch it for the details.

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