Thai Pumpkin Custard
Prep time
Cook time
Total time
7 ingredients recipes. It may take a while for cooking, but it's worth for.
Recipe type: Dessert
Cuisine: Thai
Serves: 8
  • Kabocha squash, about 3 lbs.
  • 6 whole eggs
  • 6 eggs white
  • 1 cup of Truvia brown sugar
  • 1 can of A Taste of Thai Lite coconut milk, about 13 oz.
  • ½ tsp salt
  • 2-3 Pandan leaves or vanilla extract
  1. Use a sharp knife cut the top of kabocha in a square shape, about 2-3 inches.
  2. Take out the seeds and use a spoon to clean the inside of the kabocha, then wash and let it dry while preparing the custard.
  3. Add whole eggs, eggs white, brown sugar, coconut milk, and salt in a mixing bowl and mix all the ingredients together. Make sure the sugar is melted with other ingredients.
  4. Then add Pandan leaves in the mixing bowl whisk and massage it with the rest of the ingredients, and if you don't mind getting dirty, I recommend you to use your hand for this step.
  5. Pour the custard into the kabocha pumpkin.
  6. Add some water in a steaming pot. Set it on a high heat until the water is boiling then turn the heat down to medium to medium-high. For this step, I don't have the steaming pot, so I just use a deep pot. I use a small bowl as a base for the pumpkin. I add some water to the pot but not higher than the bowl. Keep checking the water level, don't let it dry otherwise, you'll burn the pot and the pumpkin may break.
  7. Steam until the pumpkin and custard are cooked. It could take from 1 hour and a half to 2 hours depends on the size of the pumpkin.
  8. Let the pumpkin cool down a little bit before serving it. It's easier to cut when it's cool.
The serving size that I cut; it's about 2 inches wide.
Add some toasted sesame seeds for adding a texture and good aroma as an option.
Nutrition Information
Serving size: 1 Calories: 219 Fat: 6.6g Saturated fat: 3.6g Carbohydrates: 40.7g Sugar: 19.0g Sodium: 245.2mg Fiber: 2.1g Protein: 9.9g Cholesterol: 138.8mg
Recipe by Healthy Thai Recipes at