Sangkya (Steamed Custard)

From Far Away and Downeast, Recipes from the Maine Refugee Community compiled in the 1980s by the Refugee Resettlement Program in Portland, Maine

1 cup coconut cream
3 eggs, beaten
1/2 cup sugar
1/4 tsp. salt
1 coconut shell, top cut off and meat scraped Out OR
1 pumpkin, about 9" in diameter, prepared the same way

In a bowl, combine coconut cream, eggs, sugar and salt until well blended. Pour into prepared coconut or pumpkin shell. In a steamer, heat water until boiling and place coconut or pumpkin inside. Reduce heat to low or until water is simmering, and simmer until custard is firm (about 30 min). Remove and chill in refrigerator.

To serve, custard 1s scooped out in portions. If a pumpkin is used, it may be sliced and served with the custard. Other fruits, such as jackfruit and papaya, can be added.