Sangkhya lapov

Step 1: Scrub 1 kabocha squash. Cut a lid about 10 cm wide round the stem at an angle, so it won't fall in, and lift it off. Scoop out all the seeds and stringy fibres with a metal spoon, scraping the inside smooth. Dry the inside with kitchen paper.

Step 2: Warm ¾ cup coconut cream with 4 oz palm sugar, ¼ tsp salt and 2 pandan leaves in a small pan over a low heat, stirring, for 3–4 minutes, until the sugar melts completely. Remove the pandan and leave to cool until just warm.

Step 3: Crack 5 eggs into a bowl and squeeze and stir them with your fingers or a fork, rather than whisking, so you don't beat in air. Stir in the coconut mixture until smooth, then strain through a fine sieve.

Step 4: Set the pumpkin in a heatproof bowl that fits inside your steamer and pour the custard in up to 1 cm below the rim. Put the lid back on beside it in the steamer.

Step 5: Steam over a medium heat with the steamer lid wrapped in a tea towel, for 45–55 minutes, until a skewer pushed into the custard comes out clean and the pumpkin flesh is soft when pierced from the outside. Common mistake: steaming on a high heat, which makes the custard bubble up and turn honeycombed. Keep the water at a steady simmer and check the level every 15 minutes.

Step 6: Lift the bowl out carefully and leave the pumpkin to cool to room temperature, then chill for at least 3 hours. Cut into wedges with a large sharp knife and serve cold.