Ingredients :
For shortcrust pastry :
- 250g flour
- 45g caster sugar
- a pinch of salt
- 125g cold butter, cubed
- 50ml water
- 1 egg yolk (reserve egg white to brush pastry)
For custard filling :
- 300ml coconut milk (I used 200ml packet santan and added 100ml water as the santan is thick)
- 100g palm sugar (gula Melaka), grated
- 300g pumpkin flesh, steamed till soft (I used homemade frozen roasted pumpkin puree)
- cinnamon powder to taste (I used 1 teaspoon)
- 3 eggs
For Sugar Crust (optional)(I skipped this step because I don't have a blowtorch)
- superfine sugar
Method : Kat Sini
