Steamed Papaya Stuffed With Egg Custard

Ingredients

• 2 units Large ripe papayas (firm enough to hold shape)
• 4 units Large eggs
• 1 cup Coconut cream
• 0.5 cup Palm sugar (finely chopped)
• 0.25 tsp Salt
• 0.5 tsp Vanilla extract
• 2 units Pandan leaves (tied in a knot for whisking)(optional)
• 4 cups Water (for steamer)

Instructions

1. 1

   Slice the top off each papaya and use a spoon to carefully scoop out all the seeds and pith.

2. 2

   If the papayas won't stand upright, slice a very thin sliver off the bottom to create a flat base, being careful not to cut through to the hollow center.

3. 3

   In a mixing bowl, combine the eggs, coconut cream, palm sugar, salt, and vanilla.

4. 4

   Whisk the mixture gently by hand (traditionally using the pandan leaves to squeeze the sugar) until the sugar is dissolved; avoid creating too many air bubbles.

5. 5

   Strain the custard mixture through a fine-mesh sieve or cheesecloth to ensure a perfectly smooth texture.

6. 6

   Pour the custard mixture into the hollowed papayas, leaving about half an inch of space at the top as the custard will expand.

7. 7

   Place the papayas in a steamer basket over boiling water, cover, and steam on medium-low heat for 35 to 45 minutes until the custard is set.

8. 8

   Remove from heat and let cool completely at room temperature, then refrigerate for at least 2 hours before slicing into wedges to serve.