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Tuesday, March 11, 2014

Pumpkin Custard 金瓜粟米燕菜

In the recent missing MH370 flight, let me realized that we have to 活在當下  (appreciate every moments that we have now !! ). Lets us pray for all the passengers on board this flight and have a safe return..

The other day I got a small good looking pumpkin from wet market, the seller told me this pumpkin is planted here but the species is from Taiwan.

Immediately I thought of a pumpkin custard that I seen in Cass @ 揾到食  blog. Since I have some leftover evaporated milk and a can of sweet corn kernels, so I twist the recipe to make use of these two ingredients. The original recipe is using coconut milk and creamy sweet corns.

Pumpkin Custard 金瓜粟米燕菜
*makes one small pumpkin, and 4 small ramekins

1 small pumpkin ~750g
5g agar-agar powder
100g caster sugar
90g sweet corn kernels (from canned sweet corn)
130g evaporated milk

35g sweet corn kernels


  1. Wash and dry pumpkin. Cut a "lid" in the top, slice off the seedy part, so that you're left with a clean lid or hat. Set aside.
  2. Scoop out the seeds and "guts" of the pumpkin. Save seeds to roast, or discard.
  3. Steam pumpkin over hot boiling water for 30mins. Once done, discard excess water and set aside to cool.
  4. At the same time, blend sweet corn kernels (90g) with evaporated milk till fine.
  5. Add blended corn and milk, sugar and agar-agar powder in a saucepan, cook over medium heat and stir all the time till sugar and agar-agar powder dissolved.
  6. Pour or ladle the custard mixture into the pumpkin (if you have leftover, pour into small containers). Add some sweet corn kernel into mixture. Refrigerate until cool before slice it to serve.
Recipe adapted from Cass blog with some changes

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