@@suebowman7258 you can use this recipe for the custard Minus the pumpkin!!! You can also serve it cold or at room temperature. It can be kept in the fridge for 2-3 days aswell.
Auntie Dee's Kitchen thanks! I’ll try your recipe bc the old traditional way where you cut open the pumpkin and pour the mixture in takes too long. Your version seems shorter and im sure it taste the same
It looks just like the one I had at the Thai restaurant 😍
Thank you!
I didn’t see coconut milk listed in the ingredients. How much did you use?
Oh! I apologize for that. I used 1 cup of coconut milk.
I will make this dessert. Can I skip Pandan Leaves?
Yes, you can substitute pandan leaves/flavor with vanilla extract
@@auntiedeeskitchen7575 Thank you for Your response. I just subscribed. Keep up the good work
Thank you so much I really appreciate it 😊
Do you have a steam custard without the pumpkin? Can I make it a day before I serve? Do you eat it cold? Thank you.
@@suebowman7258 you can use this recipe for the custard Minus the pumpkin!!! You can also serve it cold or at room temperature. It can be kept in the fridge for 2-3 days aswell.
Where do we find coconut sugar?
Asian markets should have them, or you can use granulated sugar.
Auntie Dee's Kitchen thanks! I’ll try your recipe bc the old traditional way where you cut open the pumpkin and pour the mixture in takes too long. Your version seems shorter and im sure it taste the same
Awesome! Thank you
I use soft brown sugar or occassionally a good palm sugar(jaggery)