[:hk]南瓜布丁【椰香味濃】Thai Pumpkin and Coconut Custard[:en]Thai Pumpkin and Coconut Custard[:]

[:hk]

回到未嫁時，肥丁加班夜歸，一進門即爬入櫥房搵食，怎知打開鑊蓋，OMG !!! 竟然放了一碟與中式鑊極不相稱的可愛南瓜布丁，頻臨餓暈邊緣的肥丁，不埋三七二十一全部吃清光。心想這來歷不明的布丁，買相討好，想必是買的吧﹗可惜工作太忙沒有深究，事隔一段時間才知道那是出自媽子大人的傑作，不過當然她也是向人家學的，肥丁也不客氣，立即記下來，以免失傳﹗

材料

• 南瓜 Pumpkin        1 個 ( 約1 kg / 2磅 ) 紅 / 綠都 okay
• 椰糖 Palm Sugar   100 g
• 雞蛋 Egg                4 顆
• 海鹽 Sea Salt       1/4 小匙
• 椰漿 Coconut Cream  160 ml

做法

1. 幫南瓜做蓋子，以南瓜蒂為中心小心切開一個圓形的蓋子 ( 約 10cm 左右 )

2.用湯匙將南瓜裏面的瓜瓤和種籽全部刮出來

3. 預備大蒸鍋，加入熱水，水滾後，南瓜切口向下，加蓋大火悶 15 ~ 20 分鐘，為免南瓜蒸熟後變形，可用一直徑與南瓜差不多的碗盛著倒轉的南瓜，蒸好後反轉讓水氣蒸發

3. 在另一鍋子裏加入椰漿、椰糖、鹽，小火煮至椰糖溶解，無須煮滾，放涼﹗

4. 打散雞蛋，加入椰漿中攪拌均勻，蛋液過篩，打開大蒸鍋，把攪拌均勻的椰漿蛋汁倒入南瓜中，放上南瓜蓋，中火蒸 20 ~ 30 分鐘

5. 將熱呼呼的南瓜從蒸鍋裏取出放涼，小心燙手。放涼後放進冰箱冷藏 2 ~ 3 小時，布丁會變更硬一點，切 4 份，wow… 漂亮的南瓜布丁誕生了﹗

小叮嚀

• 先將南瓜蒸熟可縮減蒸蛋的時間
• 大火蒸比較快令蛋液凝固，但會使蛋液膨脹很快，也有氣泡的問題。以中火蒸的時間較長，蛋液蒸熟後更幼滑
• 注意蒸鍋裡的水很快蒸發掉，不時添加熱水
• 用迷你小南瓜製作，可縮短蒸煮的時間，節省能源而且更易成功，可用迷你小南瓜，同樣美味﹗

[:en]

This easy to made Thai dessert is commonly found for sale in the local evening food markets across Thailand. Sweet and silky creamy coconut custard steamed inside a small pumpkin. This is a healthy dessert with vitamin and fiber of pumpkin, it relies on simple ingredients and quite easy cooking to create a perfect balance of both texture. Makes a great Halloween or Thanksgiving dessert recipe, and a nice alternative to pumpkin pie.

Ingredients

• 1 Pumpkin ( About 1 kg )
• 100 g Palm Sugar
• 4 Eggs
• 1/4 tsp Sea Salt
• 160 ml Thick Coconut Cream

Preparation

1. Cut the top off the pumpkin and carefully scoop out the seeds, then rinse well.

2. Place the pumpkin upside down in a steamer and steam for about 15 ~ 20 mins until partly cooked. Remove and turn upright to allow any steam to escape.

3. In a small saucepan, mix the palm sugar with coconut cream and salt. Gently warm this mixture over a low heat to a little above room temperature. Let it cool.

4. Beat the egg, add to the cold coconut mixture and stir well, the strain it.  Pour into the pumpkin and steam gently for about 20 ~ 30 mins until the custard is cooked; it should be softly set, with a light wobble if you nudge the pumpkin. If you find the custard needs a little more time, wipe dry the inside of the steamer lid before replacing it, so no water drips on to the custard as it steams.

5. When it is done, lift off the entire steamer basket and place on a large plate. Leave the custard-filled pumpkin to cool completely before chill in the fridge.

6.  The custard will be more firm when it is cold. Cut into wedges to serve it room temperature or chilled.

Reminder 

• Make sure you have enough room for the pumpkin with the pot lid closed.
• Small pumpkin can shorten the cooking time. Depends on size of pumpkin, the right cooking time may take some experimentation.
• Make sure you use the thickest coconut cream, otherwise the custard could split and it will never really set firmly once it has cooled.

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