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Cambodian Stuffed Pumpkin Recipe

Cambodian Stuffed Pumpkin Recipe

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Ingredients:

Serving

1 small pumpkin
5 egg yolks
3/4 cup palm sugar
2 cups coconut cream

Directions:

Cut the top off the pumpkin, and place the pumpkin in a steamer or on a rack in a large pot with a small amount of water just simmering, then seal the pot and steam the pumpkin for an hour (you need the flesh to be soft enough to spoon out of the pumpkin).
Spoon out flesh when pumpkin is ready.
Whisk the egg yolks with the palm sugar.
Bring the coconut cream to a slow and gentle boil, remove from the heat and stir, not whisk, into the egg mixture.
Pour into the pumpkin and bake in the oven for 25mins at 170°C.
Custard will set in the pumpkin.
Leave to cool.
To serve slice the pumpkin like you would cutting a cake.
Perfect with chocolate sauce or vanilla ice cream.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	769.82 Kcal (3223 kJ)
Calories from fat	262.62 Kcal
		% Daily Value*
Total Fat	29.18g	45%
Cholesterol	204.6mg	68%
Sodium	188.45mg	8%
Potassium	323.98mg	7%
Total Carbs	120.95g	40%
Sugars	113.32g	453%
Dietary Fiber	0.29g	1%
Protein	8.92g	18%
Vitamin C	2.6mg	4%
Iron	1.4mg	8%
Calcium	42.8mg	4%

Amount Per 100 g
Calories	278.55 Kcal (1166 kJ)
Calories from fat	95.03 Kcal
		% Daily Value*
Total Fat	10.56g	45%
Cholesterol	74.03mg	68%
Sodium	68.19mg	8%
Potassium	117.23mg	7%
Total Carbs	43.76g	40%
Sugars	41g	453%
Dietary Fiber	0.1g	1%
Protein	3.23g	18%
Vitamin C	0.9mg	4%
Iron	0.5mg	8%
Calcium	15.5mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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