Thai Pumpkin Custard (Sankaya Fak Thong)

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:

  1. 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.
  2. Make the Custard Mixture
    • In a mixing bowl, whisk together the eggs, coconut milk, palm sugar, salt, and vanilla extract until smooth.
  3. Fill the Squash:
    • Pour the custard mixture into the hollowed squash, filling it about ¾ full to allow for expansion as it cooks.
  4. 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.
  5. 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!