Sankhya Lapov or Pumpkin Custard is a beautiful and distinctive traditional Cambodian dessert that combines natural pumpkin with a sweet, creamy egg custard. Its attractive presentation comes from steaming the rich coconut custard directly inside a whole pumpkin. Egg-based desserts made with coconut milk and palm sugar have a long history across Southeast Asian culinary traditions. In Cambodia, this dessert has been adapted with a distinctly Khmer character by using local palm sugar and other locally sourced ingredients. Sangkha Lapov or Pumpkin Custard is often prepared for festivals, celebrations, or served as a traditional dessert when welcoming guests. Its combination of soft pumpkin, creamy coconut custard, and natural sweetness makes it a beloved Cambodian dessert.
Key Ingredients: : Pumpkin, Chicken eggs or duck eggs, Coconut milk, Palm sugar or white sugar, A pinch of salt
First, cut an opening at the top of the pumpkin and remove all the seeds and inner flesh.
Pour the egg mixture into the hollow pumpkin until full.
Wash the pumpkin thoroughly and set it aside. In a bowl, combine the eggs and sugar with a small amount of water.
Place the pumpkin in a steamer and steam for approximately 40–45 minutes, or until the custard is fully set.
Beat well until smooth and slightly foamy.
Once cooked, allow it to cool slightly before serving.
Taste and adjust the sweetness, then add a small pinch of salt to enhance the flavor.
