Sangkhaya Fak Thong

In a bowl, gently whisk the eggs with the palm sugar until the sugar dissolves, taking care not to create foam that would mar the custard's smooth texture.

Stir in the coconut milk, salt, and pandan extract until fully combined, then strain the mixture through a fine sieve for a flawless custard.

Pour the custard into the hollowed pumpkin, filling it to just below the rim, then place it in a steamer over simmering water.

Steam covered over medium heat for 45-55 minutes until a toothpick inserted into the custard comes out clean and the pumpkin flesh is tender.

Let cool to room temperature, then chill for at least 2 hours before slicing into wedges and serving.