Recipe
Sankhya Lapov (recipe)
Whole squash hollowed out, filled with a pandan-scented coconut egg custard and steamed until set.
This recipe for Sankhya Lapov, a whole squash filled with coconut custard and steamed, follows the version published by Thida's Kitchen.[1] In Khmer, lapov means pumpkin.[2] The dessert is popular in Cambodia and Thailand.[1]
The custard is traditionally made in a kabocha squash, also called Japanese pumpkin. This version uses a buttercup squash, and most winter squashes work as well. Butternut squash is the exception, because its shape does not hold the custard well. The eggs thicken the custard as it steams. The recipe allows 15 minutes of preparation and 40 minutes of cooking.[1]
Ingredients
- 1 large buttercup squash
- 0.75 cup coconut milk
- 0.75 cup brown sugar, or palm sugar or maple syrup
- 1 tsp pandan leaf powder, or vanilla extract
- 1 tsp salt
- 6 large eggs[1]
Method
- Cut the top from the squash and scoop out the seeds.
- Rinse the inside of the squash and leave it upside down to dry.
- Break the eggs into a large bowl and whisk the yolks and whites together.
- Whisk in the sugar, salt and pandan powder.
- Add the coconut milk and whisk until the mixture is uniform.
- Strain the custard through a sieve.
- Pour the custard into the squash.
- Set the squash on a steamer rack over water, cover and bring to a boil, then reduce the heat to medium.
- Steam for at least 40 minutes, until the top of the custard is set when tested with a knife and the squash is cooked.
- Lift the squash from the steamer and let it cool before slicing.[1]
The skin of buttercup squash is edible, though it stays firm and fibrous after steaming.[1]