500g pumpkin, peeled, cubed and steamed (for about 3 minutes) until semi-cooked
Bring the water, sugar and pandan leaves to a boil. Remove from flame and set aside to infuse for 1 hour. Remove the pandan leaves.
Add a pinch of salt to the coconut milk. Lightly whisk the eggs and stir into the coconut milk together with the cooled sugar syrup. Add food colouring, if using. Strain the mixture into a large mould and top with the pumpkin cubes.
Alternatively, the mixture can be poured into 6 ramekins (6cm diameter and 5cm height).
Steam for about 20 minutes (or 15 minutes for smaller moulds) until the custard is firm.