two-layer pumpkin pudding

pumpkin layer pudding

This is the second week running I find a wedge of pumpkin in our vegetable box. I am a little surprised to find pumpkin in late Spring which takes me on a search of seasonal vegetables in Australia.

I am thinking of Pumpkin & shrimp cake – a recipe from my book; something I would be making during this time of year back in the UK. My sister and I usually order a large box of pumpkins from Riverford to share between us. Mostly it is boiled, mashed and mixed with all that aromatic crispy onions, fried shrimp and ground rice.

Then tubs of pumpkin mixture are steamed; some are eaten immediately and the remaining are frozen. It’s like finding a gold nugget in the darkest days of February when the fridge is bare and you discover a tub of Pumpkin & shrimp cake in the back of the freezer.

To my disappointment, I have all the ingredients for Pumpkin & shrimp cake except the main ingredient – ground rice. I prefer to use ground rice rather than rice flour as the coarse grain really gives the cake a good texture.

After much digging around for inspiration, I decide to try a recipe my mother has translated for two-layer pumpkin pudding. This would be partly guess work as some measurements are stated in teacups!


700g peeled pumpkin, cut into 2cm cubes
250ml coconut milk
75g sugar
1 teaspoon salt
4g packet of agar powder

for the top layer

3 eggs
1 egg yolk
400ml full fat milk
30g sugar
a pinch of salt

Put the chopped pumpkin into a pan and pour over enough water so it is just covering the pumpkin. Bring to the boil and simmer for 10-15 minutes until tender. Drain and mash the pumpkin thoroughly with a potato masher.

Add the coconut milk, sugar, salt and agar powder to the pumpkin mash. Transfer to a saucepan and bring to a simmer. Stir the mixture for a couple of minutes then pour into a glass dish (approx. 20cm x 20cm x 6cm). Level the mixture with the back of a spoon.

Preheat the oven to 160C/315F/Gas2.

In a large bowl, whisk together the eggs, egg yolk, sugar and salt. Heat the milk in a saucepan for a few minutes so it is just warm and slowly pour into the eggs, stirring to combine. Ladle the egg mixture over the pumpkin and place in the oven. Bake for 25-30 minutes until the custard is set and the top is golden brown. Remove from the oven and leave to cool. Once the mixture is cold, the pumpkin layer will set.

Serves: 9-12
Cooking time: 35 mins

Has anyone come across this pumpkin pudding in Burma? I’d love to hear from you.

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This work is licenced under a Creative Commons Licence.


  1. Aye Su on November 27, 2008 at 1:34 pm

    I don’t remember eating this back in Burma. I will have to try it out as I have a lot of pumpkin left over from Holloween. Thanks Cho!

  2. Benjamin on December 15, 2008 at 1:33 am

    Delicious blog Cho,

    As a fan of Riverford you might like to watch this entertaining feature about the farm:

    If you want to host/embed it on your blog (it might be of interest to your readers) than give me a shout and I ‘ll send you the code. (its easy to do)


  3. Cho on December 16, 2008 at 12:15 am

    Thanks for the link, Benjamin. Beautiful photography….great to hear Guy talk about his passion.

    – Cho

  4. Moe Moe on January 30, 2009 at 8:17 am

    Hello ma cho

    I brought you book and I have shan tofu and pumpkin pudding. I think they are very good.You can see it in my blog. You are the best.
    If you have a time please visit my blog too. I will have my recipes soon.

    • Cho on February 2, 2009 at 11:48 pm

      Hi Moe Moe
      Thanks for sharing your photos. Really pleased to hear you’re enjoying trying the recipes. Look forward to your recipes.
      – Cho

  5. Su on April 27, 2009 at 8:38 pm

    This turned out great and everybody loved it. It’s easy to make and did not take long at all. Thanks, Cho.

  6. Bill Bartmann on September 2, 2009 at 8:06 am

    Cool site, love the info.

  7. San on March 11, 2010 at 2:56 am

    Hi Cho,
    I just know your link and feel wonder.Your cooking method is simple,easy,modernize, looks good and lot of attraction.I feel proud of you on behalf of Myanmar Nationality.
    I’d like to watch your programme on the TV.Could you advice me where can I watch?

    • Cho on March 13, 2010 at 6:33 am

      Hi San
      I’m afraid I’m not on TV yet. Perhaps one day… thanks for visiting the website.

      – Cho

  8. San on March 15, 2010 at 3:42 am

    Oh! Cho..
    U r sweet, and U have talent
    I heard that Shwe Tan Lwin bought the MRTV 3 line and Channel News Asia (Singaopore) provide the tech & idea to them. They are planning to produce as international line.I hope that we can watch the Myanmar International TV programme. And I want to see your programme too…
    And I have one more idea, that you can distribute your book in Singapore Market…. Hope my idea will assist you…

  9. Mee on July 15, 2010 at 7:36 am

    Dear Cho,
    I just ordered your book. Cant find anywhere in SG.You should consider distribution to SG for your future books.

    Cant wait to get it and cook it!

    • Cho on July 15, 2010 at 10:38 am

      Hi Mee
      Thanks for your comment. We are indeed looking for distributors in Asia…. hopefully we’ll be in SG in the near future. Hope you’ll enjoy the book.
      – Cho