Steamed pumpkin with coconut custard (Sangkhaya fak thong)

1. Cut the top off a small round pumpkin (about 1 kg) like a lid, scoop out the seeds and fibres and wash well; leave the skin on.

2. Finely chop the pandan leaves, blend with 2 tbsp coconut milk, strain and add the juice back to the coconut milk.

3. Stir the eggs with the palm sugar and salt by hand, without whisking, until the sugar dissolves, then add the pandan coconut milk and pass through a sieve.

4. Stand the pumpkin in a steamer basket or heatproof dish and pour the custard inside, leaving 1 cm at the top; put the lid alongside.

5. Steam covered over boiling water on medium heat for 50-60 minutes until the custard is set (a skewer comes out clean) and the pumpkin flesh is tender.

6. Cool completely, chill for a few hours, then serve cut into thick wedges.

Tip: A spectacular festive dessert in which creamy coconut custard and sweet pumpkin meet in one slice. The custard stays smooth if you don't whisk the egg mixture into a froth and steam it only over medium heat.