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1
Combine the coconut cream and knotted pandan leaves in a small saucepan and warm over low heat until the cream is fragrant and just beginning to tremble at the edges — do not boil, so the volatile oils in the pandan are coaxed out gently rather than driven off in steam. Remove from the heat, cover, and leave to infuse for 15 minutes; a covered pan holds the perfume inside rather than losing it to the air. Discard the pandan leaves, strain the cream through a fine sieve, and confirm it is glossy, smooth, and carries a clear pandan perfume.
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2
Whisk the egg yolks and shaved palm sugar together in a bowl until the sugar is fully dissolved and the mixture is a uniform, deep amber, then pour the warm coconut cream into the yolk mixture in a slow, steady stream, whisking constantly so the warmth disperses evenly through the yolks rather than beginning to cook them in one spot. Pass the combined custard through a fine sieve into a clean bowl and repeat the straining a second time, because a second pass catches any thread of chalaza or undissolved sugar that the first sieve let through and that would show as a white streak or pock in the finished custard. Set aside at room temperature — the mixture must not be cold when it enters the pumpkin, so the custard begins to set from the moment steaming starts rather than lagging behind the pumpkin flesh.
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3
This is where the dish lives or dies: pour the strained custard into the hollowed pumpkin to within 1 cm of the rim, replace the lid, and set the pumpkin on a rack inside a bamboo steamer over water held at a steady, gentle simmer — not a rolling boil — because violent steam causes the custard to puff and crater rather than setting smooth and close-grained. Steam without lifting the lid for 45 to 60 minutes; at the 45-minute mark, insert a thin skewer through the lid into the custard centre and into the pumpkin wall: the skewer should meet no resistance in the flesh and emerge from the custard clean, with the custard visibly set — neither liquid nor trembling — and the pumpkin wall yielding but not collapsing.
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4
Remove the steamer from the heat and allow the pumpkin to rest on its rack, uncovered, for 10 minutes before moving it, so the custard firms its final structure and the pumpkin wall contracts slightly inward, making clean slices possible without the filling sliding loose. Transfer to a board and slice at the table into wedges, ensuring each portion carries both a section of dark green pumpkin wall and the golden custard within. The cross-section should reveal a silky, evenly set custard with no porosity or bubbling at its surface.