【泰式南瓜布丁】Sankaya Faktung

I love all kinds of desserts in Thailand a lot, and this pumpkin pudding is one of them, as I also love pumpkin alot. 

I saw some small Japanese pumpkins (Kabocha) in an Asian supermarket couple of days back, it was perfect size for this dessert, so I bought a few and made this dessert. It is really delicious.

我很喜欢泰国的各种甜点，这款南瓜布丁尤其长到我的点上，因为我也很喜欢南瓜。不久前在亚洲超市看到刚上市的日本小南瓜，就买回来做一次这个甜点，真的特别好吃。

Ingredients：

1 Japanese Pumpkin (Kabocha)
150 gm Sugar
2 large eggs

1 tbsp of corn starch

a pinch of salt
2-3 Pandan Leaves (Screwpine leaves)

100 g water
125 ml coconut milk (Frozen or fresh)
2-3 drops Pandan essence    Optional

材料：

1 个 日本南瓜

150 克 白糖 
2 只 大型 鸡蛋

1 大勺 玉米粉

一小撮 盐
2-3 片香兰叶（Pandan/Screwpine Leaves)

100 克 水

125 ml 椰浆 coconut milk (新鲜或冷冻后解冻) 

2-3 滴 香兰精 Optional

1. Clean the pumpkin and cut the top out, remove all the seeds and the stringy things inside.

2. Wash and cut pandan leaves into small pieces, blend in blender with 200 ml of water, strain to discard pulp. Measure 100 ml of the pandan juice out.

3. Use the same blender to mix together coconut milk, pandan water and sugar until sugar dissolved.

4. Add eggs into the mixture and blend until smooth, , add 1 tbsp of corn starch to the mixture, strain the mixture through a strainer into the pumpkin, make sure you fill the pumpkin only to 3/4 , place the top of pumpkin you have cut out just now back.

5. Place the pumpkin in a steamer and steam at low heat for 45 minutes, open the pumpkin and stick a bamboo stick or toothpick in, if the stick comes out all wet and runny, you want to steam the pumpkin a little longer.

6. Cooled completely before cutting and servce.

1. 将南瓜洗净，切掉顶部，去掉瓜内的籽和粘性物质。

2. 把香兰叶切片和200克水一起在搅拌机里搅拌之后把香兰叶渣过滤掉，取100克香兰水备用。

3. 把香兰水、椰浆和白糖用搅拌机搅拌匀至白糖融化。加入鸡蛋搅拌顺滑，加入一大勺玉米粉拌匀后过滤到南瓜里。蛋液注入3/4满即可，蒸的时候会膨胀。

4. 把南瓜放到蒸笼里小火蒸45分钟，如果用电子蒸笼的话，250 F/120 C蒸1个小时。

5. 蒸好的布丁冷却即可切块食用。