Baked Pumpkin With Tender Coconut Salad
|Red pumpkin||1 Medium|
|Corn flour||100 Gram|
|Brown sugar||200 Gram|
|Pandan leaf||1 Bunch (100 gm) (1 knot)|
|Coconut milk||750 Milliliter|
Place the coconut milk, pandan leaf, brown sugar and salt in a pot and heat until just simmering.
Beat the eggs and mix in the flour.
Beat this mix into the coconut milk.
Cook very gently until the custard begins to thicken.
Make a hole in the top of the pumpkin and scoop out all the seeds.
Fill the pumpkin with the custard and replace the lid that you cut out from the pumpkin.
Steam the pumpkin for 35 minutes and then allow to cool.
To make the sauce, use the leftover custard and add additional coconut milk.