Start by hollowing out the kabocha squash.

Cut a round or square hole off the top, 1 to 2 inches (3 to 5 cm) around the stem.

Try to keep the stem intact in case you want to use it as a cover.

Loosen the seeds with a fork first, then scoop them out with a spoon.

When the seeds have been removed, it’s time to make the custard.

To make the custard, crack the eggs into a large bowl.

Add the palm sugar, flour, salt, pandan leaves and coconut milk.

The old-school way to make this is to use your hands to mix the ingredients.

It works best because your hands can squish the pandan leaves, releasing the essential oils and breaking up the yolks.

This process is called “kayum” in Thai.

If you want to forgo using your hands in the egg mixture, you can beat the custard with a hand mixer or stand mixer and break up the pandan with your hands for a few minutes until fragrant.

Strain the mixture into a bowl through a strainer that isn’t too fine.

Set up a steamer large enough to accommodate the whole kabocha squash.

Add 5 to 6 inches (13 to 15 cm) of water into the steamer base and bring it to a boil.

You can either use a funnel or pour the custard into a 4-cup (960-ml) pourable measuring cup.

Place the squash into the steamer basket then place over the steamer base.

Pour the custard into the squash until it just fills the squash, leaving about ½ inch (13 mm) of space at the top.

Place the top of the squash that you cut out as a “lid” on the squash and steam on medium steam for 30 to 40 minutes, or until a skewer pulls out clean from the center of the custard, similar to checking a cake for doneness.

Remove the steamer from the heat and allow the squash to cool to room temperature, about 20 minutes.

When cool, slice into 3-inch (8-cm) wedges.

You can serve this dish warm or allow it to set in the fridge for up to 2 days.

Note that you can eat the squash and even the tender skin.