Japanese-Style Pumpkin Custard

Ingredients:

• Small Japanese pumpkin — 150 g
• Palm sugar, Namjai — 85 g
• Eggs — 175 g
• Coconut milk — 75 g
• Coconut cream — 175 g
• Vanilla essence — 1
• Coconut cream (topping) — 40 g
• Salt — 1/4 tsp
• Pandan leaves — 1
• Water/coconut, to taste

Method: Halve the pumpkin, scoop out seeds, mix the custard ingredients and pour into the pumpkin, steam over medium heat until set, top with coconut cream and serve.