Cambodian Stuffed Pumpkin Recipes

STUFFED PUMPKIN DINNER

Steps:

• Wash pumpkin; cut a 6-in. circle around top stem. Remove top and set aside; discard seeds and loose fibers from inside. Place pumpkin in a large Dutch oven. Fill with boiling water to a depth of 6 in.; add 1/2 teaspoon salt. Cover and simmer for 30 minutes or until the pumpkin is almost tender but holds its shape. Carefully remove and drain well; pat dry. , In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain well. Cool slightly; place in a large bowl. Add rice, tomato sauce, ham, eggs, garlic, oregano, pepper, vinegar and remaining salt. , Place pumpkin in a shallow sturdy baking pan. Firmly pack beef mixture into pumpkin; replace top. Leaving pan uncovered, bake at 350° for 1 hour. Let stand for 10 minutes. Remove the top; if desired, use paper towel to remove excess moisture from top of meat. Slice pumpkin into wedges.

SANG KHAYA LAPOV (PUMPKIN CUSTARD DESSERT)

Steps:

• Using a sharp knife, carve the top off the pumpkin like you would when making a Jack-O-Lantern, and remove seeds/fibres in the center. Keep the pumpkin top. Rinse off pumpkin and leave to dry.
• In a sauce pan on medium low heat, heat half of the coconut milk. Just before it comes to a rolling boil, remove from heat. Pour the heated coconut milk into a mixing bowl. Add the remaining half of the coconut milk and whisk. Add green tea powder, sugar, salt, vanilla extract, and mix thoroughly. Crack in the eggs. Whisk until just well mixed. Do your best to avoid creating air bubbles.
• Pour mixture into pumpkin. Don't fill all the way to the top, leave some room for the custard to rise. Place the pumpkin into a steamer along with the carved top. Steam for 30-45 minutes on medium low heat.
• Leave to cool completely in the refrigerator for at least an hour, to allow the custard to set inches Serve and slice like a cake. Enjoy!

CAMBODIAN STUFFED PUMPKIN

Steps:

• Cut the top off the pumpkin, and place the pumpkin in a steamer or on a rack in a large pot with a small amount of water just simmering, then seal the pot and steam the pumpkin for an hour (you need the flesh to be soft enough to spoon out of the pumpkin).
• Spoon out flesh when pumpkin is ready.
• Whisk the egg yolks with the palm sugar.
• Bring the coconut cream to a slow and gentle boil, remove from the heat and stir, not whisk, into the egg mixture.
• Pour into the pumpkin and bake in the oven for 25mins at 170°C.
• Custard will set in the pumpkin.
• Leave to cool.
• To serve slice the pumpkin like you would cutting a cake.
• Perfect with chocolate sauce or vanilla ice cream.