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    Jules's Blurb:   Another fantastic recipe for Pumpkin, Thai Sweet Pumpkin Dessert which I simply refer to in the video as Sweet Pumpkin is delicious Thai speciality dessert combining waan (sweet) and jeut (bland). 

    This Pumpkin Dessert also makes a wonderful addition to a family banquet or it can be simply eaten with Char (Tea) or Coffee like eating a slice of cake

    In this Pumpkin recipe we're going to use coconut milk to make a delicious custard filling of Thai pumpkin custard which is a two tone colour due to the use of Bai Toey - Panadus leaves - used in many a Thai dessert. Bai Toey is also great at masking unwanted odours.  The sweet is provided by copious amounts of Palm sugar, when finished is Thai Pumpkin Dessert

    Try Khwanjai's Thai Cooking School she uncovers secret Thai tips for creating mouth watering dishes to please all the family and this video tutorial is no different, packed with great tips and advice to improve your results, sign up for your trial Thai Cooking Course now!

    We have a small, but growing range of Thai Desserts and recipes for pumpkin which are mostly used in Thai Currie Recipes as a bland flavour balancer to counteract the intensity of chillies

Add Panadus Leaves and hand crush them in the egg mix for 1-2 minutes (add essence if no leaves)

Now add the palm sugar and salt, continuing the process until the sugar has dissolved

Now add the coconut milk to double the capacity (Amounts will vary depending on the size of Pumpkin) and continue to mix and crush, the leaves will now be looking tatty. 

Drain the resulting mix through a muslin cloth/cheese cloth to ensure a smooth mixture

That's the custard mix finished now to cook the Thai Pumpkin Dessert  

Cooking:

Fill the pumpkins almost to the brim and place in a vegetable steamer for 20-30 minutes

Test for fully cooked before removing (see Sweet Pumpkin video tutorial)

Allow 10-20 minutes to cool a bit before serving

For the Best Results: