Ingredients1-1/2 cups (duck) egg3/4 cup palm sugar* 3 pandanus leaves1-1/2 cups coconut milk 2 small pumpkins MethodNote: the pandan leaves turn the custard green: this is traditional in Thailand but
Phak Thong Sangkaya (Custard Steamed in Pumpkin): Phak Thong Sangkaya (Custard Steamed in Pumpkin)
Phak Thong Sangkaya (Custard Steamed in Pumpkin): Phak Thong Sangkaya (Custard Steamed in Pumpkin)
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