Pumpkin Pudding

How to make

1. Peel the squash and cut it into thick strips.
2. Place the eggs and palm sugar in a bowl and mix well until the palm sugar is dissolved.
3. Add the flour to 2 and mix well until the flour is fully dissolved.
   Add the coconut milk and salt, mix and strain the mixture.
4. Lightly spread the vegetable oil over the cooking plate.
   Pour 3 onto the plate and spread the squash evenly.

5. Put the washed rice and water in the inner pot and set it in the rice cooker.
6. Insert 4 in the inner pot, select the “Synchro-Cooking” menu, and press the [Start] key.
7. When cooking is complete, remove 4 from the inner pot.
   Let it cool and then refrigerate the dish.
8. Cut 7 using a rubber spatula, etc. and place the pieces onto a serving plate.