Sankhya Lapov (recipe)
| Sankhya Lapov (recipe) | |
|---|---|
| Dish | Sankhya Lapov |
| Recipe language | English |
| Adapted from | Thida's Kitchen |
| Instructions | Recipe available |
| Preparation time | 15 minutes |
| Cooking time | 40 minutes |
| Occasions | Khmer New Year |
| Subjects | Food & Foodways |
Whole squash hollowed out, filled with a pandan-scented coconut egg custard and steamed until set.
This page records one documented preparation of Sankhya Lapov, summarised from a published recipe. (Thida's Kitchen)
Ingredients
- 1 large buttercup squash
- 0.75 cup coconut milk
- 0.75 cup brown sugar, or palm sugar
- 1 tsp pandan leaf powder, or vanilla extract
- 1 tsp salt
- 6 large eggs
Preparation
- Cut the top from the squash and scoop out the seeds.
- Rinse the cavity and leave the squash upside down to dry.
- Whisk the eggs together in a large bowl.
- Whisk in the sugar, salt and pandan powder.
- Add the coconut milk and whisk until uniform.
- Strain the custard through a sieve.
- Pour the custard into the squash.
- Set the squash on a steamer rack over water, cover and bring to the boil, then reduce to medium.
- Steam at least 40 minutes, until the custard is set when tested with a knife, then cool before slicing.
Sources and reuse information
The ingredient list above is a plain factual listing of what the cited source calls for. The numbered method is a short original summary written for this wiki, not a copy of the source's instruction text. Follow the link for the full published recipe.