Sangkhagna mak eu - Stuffed pumpkin
Updated: Jan 2
To prepare sangkhagna mak eu, it is important to choose a variety of squash with a floury flesh. The amount of stuffing is given in relation to the volume available in the pumpkin after it has been hollowed out.
Small pumpkin, hollowed out
1/3 volume of eggs, beaten
1/3 volume of sugar
1/3 volume of coconut milk
1 to 2 tablespoons of rice flour
Pour water into the pumpkin up to the brim and transfer into a graduated container. This will give you the volume available in the pumpkin.
In a large bowl, mix the eggs, coconut milk, flour and sugar.
Pour the mixture into the pumpkin.
Steam it for at least 45 minutes. Prick in the heart of the flan with a knife to check if cooked. If the knife is wet, continue cooking.
“Put the pumpkin in a soup plate or wrap it with aluminium foil when steaming to prevent it from cracking.”
More pictures here.