Monday, November 22, 2010

Buttercup Squash Custard aka Sankya Lapov

Buttercup Squash Custard aka Sankya Lapov 6

Buttercup squash has been on sale quite a few times this fall, so we bought some and made dessert with it. I did some research and found out that this is a Cambodian dish, sankya lapov. I always thought it was something my mom picked up while working at Kardish Deli or something.

My mom wrote this recipe down:

2               Buttercup Squash
2 cups     Coconut Milk
5               Eggs
1 cup       Granulated Sugar
½ tsp      Salt

As far as I know, this buttercup squash dessert can be made two different ways. You can scoop out the insides of the squash, make the custard, poor it inside the squash and then bake it in a bain-marie for about an hour and a half at 350 degrees. Like all of our other recipes, you can add a cup and a half of sugar if you like a sweeter custard. My mom added about 2 cups of water for the bain-marie.

Buttercup Squash Custard aka Sankya Lapov 1
If you want to get fancy, like my mom was (for some odd reason), you can try and carve some patterns on the outside of the squash - just be careful to make sure they're shallow carvings. You don't want the custard to leak out. My mom accidently carved into the squash a bit too deep and the final product was a mess. Luckily, the second squash wasn't carved and turned out fine.

Buttercup Squash Custard aka Sankya Lapov 2

Once it's finished baking, allow it to cool for about 10 minutes. Slice it up and serve with a spoon. This dessert reminds me of my childhood when we'd use buttercup squash from my grandma's fruitful garden.

Buttercup Squash Custard aka Sankya Lapov 4
The second method to make this dessert is by making into a square-bar-thing. The recipe is a bit different from the one above. The squares will still be soft and custardy, but will hold up a bit better with the addition flour.

2              Buttercup Squash
2 cups     Coconut Milk
5               Eggs
1 cup       Granulated Sugar
½ tsp      Salt
1½ cup   Flour
1 tsp         Baking Powder

First, take off the hard green outside layer of the squash. The skin is very thick and hard to slice off, so Mom's trick is to soften the buttercup squash in the microwave. Once all of the green skin is cut off, the squash is shredded by using a mandolin or a food processor. Mix the shredded squash with the custard and dry ingredients. Pour the mixture into a pan and bake.

Buttercup Squash Custard aka Sankya Lapov 5
If you and your family don't like shredded coconut, you can omit this. You don't need to bake this with a bain-marie. My mom baked it in the oven at 350 degrees for about 45 minutes, on the middle-bottom rack.

Buttercup Squash Custard aka Sankya Lapov 7
These squares are soft and custardy. You can pick it up if you're gentle with it. It's easier to just use a fork/spoon though.

This is a great alternative dessert for Thanksgiving, for all of our American friends out there. I still see buttercup squash in the grocery stores, so it's not too late to try it out for next Thanksgiving. Try it out and let us know how it turns out!

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