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Cambodian Stuffed Pumpkin

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)30.905
Energy (kCal)1857.7
Carbohydrates (g)34.9715
Total fats (g)189.023
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the top off the pumpkin, and place the pumpkin in a steamer or on a rack in a large pot with a small amount of water just simmering, then seal the pot and steam the pumpkin for an hour (you need the flesh to be soft enough to spoon out of the pumpkin). | 2. Spoon out flesh when pumpkin is ready. | 3. Whisk the egg yolks with the palm sugar. | 4. Bring the coconut cream to a slow and gentle boil, remove from the heat and stir, not whisk, into the egg mixture. | 5. Pour into the pumpkin and bake in the oven for 25mins at 170°C. | 6. Custard will set in the pumpkin. | 7. Leave to cool. | 8. To serve slice the pumpkin like you would cutting a cake. | 9. Perfect with chocolate sauce or vanilla ice cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pumpkin 1 - - - -
    egg yolk 5 273.7 3.0515 13.481 22.559
    palm sugar 3/4 cup - - - -
    coconut cream 2 cups 1584.0 31.92 17.424 166.46400000000003

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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