Serves 4 to 6

7 small pumpkins or 2 Kabocha type pumpkins
9 duck or chicken eggs
1 1/2 cups/10 oz date palm sugar
2 cups/16 fl oz. coconut milk
a few drops of Bai Toey (pandanus leaf) essence (optional)

Slice off and remove the top of the pumpkin carefully like a little hat.

Clean out the seeds thoroughly.

Heat the coconut milk and date palm sugar in a sauce pan over medium heat stirring on ocassion until sugar is dissolved. Allow to cool to room temperature.

Whisk the eggs together in a bowl until frothy, and add the cooled coconut milk and sugar mixture, and add the bai toey if desired. and mix thoroughly. Allow to stand for 10 minutes. Then, strain through muslin into the kabocha or pumpkin.

Steam for 30 to 45 minutes in a covered wok or steamer with the pumpkin lid/hat steamed on the side: the custard is cooked when a skewer comes out clean. The cooking time varies depending on the size of the kabocha or pumpkin.

Cool overnight in the refrigerator.

Replace the pumpkin lid before serving, then cut into wedges like an orange to eat. It can easily be eaten out of your hand. This is a wonderful rich dessert with a lovely fragrant and velvety texture.

Note:
Kabocha (also known as Japanese pumpkin or as Blue Kuri)is a small pumpkin with a blue-green skin – it is hard and almost brittle when fresh, but smooth, soft, sweet and creamy when cooked. It is also used in Thai curries and is simply wonderful, sweet, and creamy.