This Gorgeous Pumpkin Dessert Tastes Even Better Than Pumpkin Pie

Ingredients

• 1 cup (237ml) coconut milk
• 9 small knobs (142g) pure palm sugar, chopped (see notes)
• 2 fresh or frozen pandan leaves, thawed if frozen and tied into loose knots (see notes)
• 1/2 teaspoon (1.5g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
• 4 large eggs
• 1 tablespoon (9g) rice flour (see notes)
• 1 small kabocha squash (2 pounds; 907g)

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