Hello everyone
- Today, I’d like to introduce another type of Thai dessert that Thai people are very familiar with. You can find it at every Thai dessert shop—it’s Pumpkin Custard (Sangkhaya Fakthong). This dessert is my mom’s absolute favorite, and of course, she makes it often and it’s incredibly delicious. Today, I tried making it myself using my mom’s recipe and following her steps. It requires only a few ingredients and is easy to make.
- Pumpkin Custard Thai called Sangkhaya Fak Thong (สังขยาฟักทอง) is a classic Thai dessert where a creamy custard (sangkhaya) is steamed inside a whole pumpkin. However, Thai pumpkins can be quite large. Today, I used a Japanese pumpkin because it's smaller, just the right size for one or two people, and its flesh has a pleasantly chewier texture.
Ingredients
For 2 servings
- 1 Japanese pumpkin
- 120 grams coconut milk
- 80 grams coconut palm sugar
- 2 eggs
- 1/2 teaspoon salt
- 2-3 pandan leaves
- Foi Thong (Thai egg yolk threads) for decorating desserts.
Instructions
Prepare the Pumpkin
- First, I’ll cut a circular hole around the stem of the pumpkin and remove the top. Scoop out all the seeds and stringy pulp inside. Rinse the inside clean and pat it dry.
- I place the prepared pumpkin in a heatproof bowl that fits it snugly. This prevents it from cracking or tipping over during steaming.
Make the Custard Mixture
- In a mixing bowl, combine the coconut palm sugar, coconut milk, eggs, salt, and pandan leaves.
- Mix everything together well. For this step, I use my hands to mix and gently squeeze the pandan leaves to release their wonderful fragrance, which also helps eliminate any eggy smell
- Once the sugar is fully dissolved and everything is well combined, remove the pandan leaves. Then, strain the sangkhaya mixture about 3 times. This step is key for an extra smooth and silky custard.
- Carefully pour the strained custard mixture into the prepared pumpkin. Fill it up, leaving just a little space at the top.
- Place the filled pumpkin (in its bowl) in a steamer. Steam for approximately 45 minutes over medium-low heat.
- Once steamed, it will look like this!..
- I use Foi Thong as a topping for this dessert.
- Allow it to cool down completely. This lets the custard and pumpkin set properly, making it easier to slice
- Once completely cool, cut it into wedges of the desired size.
- This pumpkin custard is a masterful blend of flavors, aromas, and textures. The custard is rich and creamy, with a perfect balance of sweetness from coconut sugar and a touch of salt. The texture is silky smooth, thanks to multiple rounds of straining.
- The steamed pumpkin is tender yet still retains a satisfying chew, complementing the custard beautifully. The combination of the two creates a delightful harmony of flavors and textures, making each bite a pleasure. It's a classic dessert with a unique twist that's sure to impress.
How was everyone? I hope you enjoyed the Thai dessert I made today.
Thank you all for stopping by!
See you in the next post. 😊
