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Thai Pumpkin Custard: Sangkaya Fak Thong

Desserts - Sweet and creamy Thai custard in pumpkin called

Sweet and creamy Thai custard in pumpkin called "Sangkaya Fak Thong"
Last Modified On: Thursday, 24/November/2011 21:07:50pm

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Thai Pumpkin Custard Ingredients: Kabocha, coconut milk, eggs, palm sugar, salt, pandanus leaves  Ingredients
1 small Japanese pumpkin (kabocha)
1 can coconut milk
4 eggs
1 cup palm sugar
½ tsp salt
3-4 pandanus leaves 

Preparation
1. Cut out top of the pumpkin and use spoon to remove all seeds inside.
Preparation for Thai Pumpkin Custard: No.1 Cut out top of the pumpkin and remove all seeds inside

2. Beat eggs in a large mixing bowl.
Preparation for Thai Pumpkin Custard: No.2 Beat eggs in a large mixing bowl

3. Add coconut milk and stir well.
Preparation for Thia Pumpkin Custard: No.3 Add coconut milk and stir well

4. Add palm sugar, salt and pandanus leaves.
Preparation for Thia Pumpkin Custard: No.4 Add palm sugar, salt and pandanus leaves

5. Squeeze pandanus leaves until palm sugar dissolves and all ingredients mix well.
Preparation for Thai Pumpkin Custard: No.5 Squeeze pandanus leaves until palm sugar dissolves and all ingredients mix well

6. Sift custard mixture into the pumpkin, and steam for 45 minutes or well done.
Preparation for Thai Pumpkin Custard: No.6 Sift custard mixture into the pumpkin and steam for 45 minutes

7. Cut pumpkin custard in pieces and serve immediately.

Cut in pieces and serve immediately