Delight your senses with the creamy richness of Thai Pumpkin Custard, or Sankaya Fak Thong. This traditional Thai dessert combines the natural sweetness of kabocha squash with a luscious coconut milk custard. It’s a show-stopping treat that’s surprisingly simple to make and perfect for any occasion.
Ingredients:
- 1 small kabocha squash
- 4 eggs
- ¾ cup coconut milk
- ½ cup palm sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Recipe:
- Prepare the Squash:
- Wash the kabocha squash thoroughly and cut off the top to create a lid. Set the lid aside.
- Scoop out the seeds and pulp to create a hollow center. Make sure not to puncture the skin.
- Make the Custard Mixture
- In a mixing bowl, whisk together the eggs, coconut milk, palm sugar, salt, and vanilla extract until smooth.
- Fill the Squash:
- Pour the custard mixture into the hollowed squash, filling it about ¾ full to allow for expansion as it cooks.
- Steam the Dessert:
- Place the filled squash in a large steamer and cover with the squash lid or foil. Steam on medium heat for 45–60 minutes, or until the custard is set and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Let the custard cool to room temperature before slicing. Cut into wedges to reveal the beautiful layers of custard and squash.
Enjoy!
Thai Pumpkin Custard is a stunning dessert that highlights the beauty of simple, wholesome ingredients. Whether for a festive gathering or a cozy evening treat, this dish brings a touch of Thailand’s culinary magic to your table. Enjoy!