Thai Pumpkin Custard – Sangkhaya Fak Thong
Whole pumpkin filled with coconut custard
- Prep
- 20 min
- Cook
- 60 min
- Serves
- 8
- Heat
- mild
This dramatic Thai dessert steams a whole small pumpkin filled with rich coconut-palm sugar custard, then slices it into wedges.
Ingredients
- 1 small kabocha squash
- 5 eggs
- 1.5 cups coconut milk
- 3/4 cup palm sugar
- 2 pandan leaves
- 1/4 tsp salt
Directions
- Cut a lid from the squash and scoop out seeds without piercing the shell.
- Mix eggs, coconut milk, palm sugar and salt until sugar dissolves; strain.
- Pour custard into the hollow pumpkin, leaving a little room at the top.
- Steam gently until pumpkin is tender and custard is set, about 45 to 60 minutes.
- Cool completely before cutting into wedges so the custard stays cleanly set.