
Cambodian dessert: a baked pumpkin filled with pandan-flavoured coconut custard. It's quite the centerpiece! You're supposed to use kabocha pumpkin, but I had a jack-be-little that needed eating, and that was just the right size for me, so I used it instead. It would have tasted better with a kabocha though. And I subbed South-East-Asian pandan with kewra water.
#Cambodia #FoodandLit @Texreader @Butterfinger @Kelly_the_Bookish_Sidekick























































