40min 4 ppl
Vegan Pumpkin Coconut Custard
59 minutes
4 people
Medium31–60 min or 7–12 steps
59 min · 6 steps
Medium: 31–60 min or 7–12 steps
210 kcalper person
Protein 3g
Carbs 30g
Fats 9g
About this dish
A silky coconut custard, set with agar-agar and tapioca starch instead of egg, steams inside a whole pumpkin until firm, then is sliced into wedges to serve.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Pumpkinsmall, about 1.2kg, top sliced off as a lid and seeds scooped out1 whole
- Pandan leavestied in a knot2
Tins & Jars
- Coconut Milk350 ml
Dried Goods
- Palm sugar100 g
- Tapioca Starchmixed with a little water to a smooth slurry40 g
- Agar-Agar Powder3 g
Spices & Seasonings
- Fine sea salt1 pinch
Utensils
- Steamer basket
- Saucepan
- Chopping board
- Sharp knife
Method
1
Warm the coconut milk with the pandan leaves in a small saucepan over low heat for 5 minutes to infuse, then remove the pandan.
Approx. 7 minutes
2
Stir the palm sugar, salt and agar-agar powder into the warm coconut milk and simmer for 3 minutes, stirring, until the sugar and agar-agar have fully dissolved.
Approx. 5 minutes
3
Stir in the tapioca starch slurry and cook for 2 minutes, stirring constantly, until the mixture thickens to a custard consistency.
Approx. 4 minutes
4
Pour the custard into the hollowed pumpkin and replace the lid.
Approx. 3 minutes
5
Set the pumpkin in a steamer basket over boiling water and steam for 30 minutes until the custard is fully set.
Approx. 30 minutes
6
Lift out carefully and leave to cool for 10 minutes before slicing into wedges to serve.
Approx. 10 minutes
