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Coconut Egg Custard
(Sangkaya)

1 cup thick coconut cream
1 cup palm or coconut sugar
5 eggs
1/4 bai dteuy (pandanus leaf) essence (optional)
A small yellow squash, such as kabocha squash

Heat the coconut cream and palm sugar in a saucepan just enough to
dissolve the sugar and blend with the cream into a smooth mixture.
Allow to cool to room temperature.

Beat the eggs well and mix in with the cooled, sweetened coconut
cream. If you wish, add a few drops of flavor essence. Stir well.
Strain the mixture through a dampened muslin cloth, or through a
fine wire mesh colander. Spoon out any bubbles that may have formed
over the top.

Pour the mixture into a heat-proof dish or a hollowed out yellow
squash with a small round opening cut on top. Steam over medium-high
heat until the custard is set, about 20 minutes in a dish, and up
to an hour inside a squash, depending on its size and thickness.
Let cool.

If steamed by itself, spoon the custard into serving bowls and
serve at room temperature. The sweet custard is more frequently
served as a topping over coconut-flavored white sticky rice (see
sticky rice recipe). If steamed in a yellow squash, slice the squash
and custard into wedges like you would a cake. The custard is
wonderful eaten along with the golden squash.

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