Sangkaya

Thai coconut custard steamed inside a small pumpkin until silky, infused with pandan leaves and palm sugar.

Ingredients

• 700g firm tofu
• 1 cup jasmine rice
• 2 tsp torn kaffir lime leaves
• 1 tsp red curry paste
• 3 tbsp neutral vegetable oil
• a generous handful of baby corn
• a handful of fresh mint, chopped
• crispy fried shallots, to taste
• 2 cups water
• 2 tsp white pepper
• 2 Thai eggplant, chopped
• fish sauce, for serving

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with neutral vegetable oil.

2. 2

   In a large bowl, whisk together the rice noodles and white pepper until evenly combined.

3. 3

   In a separate bowl, blend the roasted peanuts with the water until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 30 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

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