Cambodian Pumpkin Custard (Lapov Songkya)

Cambodian Pumpkin Custard is pumpkin that can either be steamed or baked with a coconut milk and egg filling. This is a traditional dessert in both Cambodia (ល្ពៅសង្ខ្យា, Lapov Songkya) and Thailand (สังขยาฟักทอง, Sankaya *!# Tong). This recipe can also be made with butternut or acorn squash, although the quantity of custard and cooking times may have to be adjusted.

For the step by step photo, visit
http://khatiya-korner.com/blog/2011/02/15/cambodian-pumpkin-custard/

Sweet. Thank you for sharing. Unlike someone else who only posted an image and not share the recipe.

lol…sorry..

[i]Originally posted by jantra[/i]
Sweet. Thank you for sharing. Unlike someone else who only posted an image and not share the recipe.

[i]Originally posted by jantra[/i]
Sweet. Thank you for sharing. Unlike someone else who only posted an image and not share the recipe.

Maybe the recipe was on a need-to-know or want-to-know basis.

Its like you are teasing a fat kid with candy…mean nas

that’s a pumpkin? it looks like it’s squash. i’m not fond of pumpkin, squash, or pies.