THAI PUMPKIN CUSTARD (สังขยาฟักทอง)
THAI PUMPKIN CUSTARD (สังขยาฟักทอง)

Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, thai pumpkin custard (สังขยาฟักทอง). It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

THAI PUMPKIN CUSTARD (สังขยาฟักทอง) is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. THAI PUMPKIN CUSTARD (สังขยาฟักทอง) is something that I’ve loved my entire life. They’re nice and they look wonderful.

This Thai pumpkin custard is spectacular to look at and wonderful to eat. Makes a great Halloween or Thanksgiving dessert recipe. Faktong Sangkaya is a traditional Thai dessert where a coconut custard is steamed inside a hollowed-out kabocha squash.

To begin with this particular recipe, we must prepare a few components. You can cook thai pumpkin custard (สังขยาฟักทอง) using 7 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make THAI PUMPKIN CUSTARD (สังขยาฟักทอง):
  1. Prepare 3 small pumpkins or you can use one medium size
  2. Take 3 whole eggs
  3. Take 2 egg yolks
  4. Make ready 1 cup palm sugar (Brown sugar is optional)
  5. Prepare 1/2 can coconut milk
  6. Prepare 1/3 salt
  7. Make ready 2-4 Pandan leaves or vanilla extract

Thai Pumpkin Custard Dessert Recipe (Sankaya). Thai Pumpkin Soup with Coconut Milk. Thai Pumpkin Custard Dessert Recipe (Sankaya) by Templeofthai.com. Sankaya is a sweet custard, and here we made it with pumpkin but you can follow the same recipe and cook it in a coconut, or simply steam it alone in a dish and serve.

Instructions to make THAI PUMPKIN CUSTARD (สังขยาฟักทอง):
  1. Use a sharp knife cut the top of the pumpkin Then take out the seeds and use a spoon scoop the seed and the inside bits. Wash and let it dry while preparing the custard.
  2. In a mixing bowl. Add whole eggs, egg yolks. Palm sugar, coconut milk, and salt in a mixing bowl and mix all the ingredients together for a min. Add pandan leaves in and squeeze everything all together by hand and make sure the sugar is melted with other ingredients.
  3. Pour your custard through the sieve to get rid of the pandan leaves and bids. Then pour the custard into the pumpkin.
  4. Add some water in a steaming pot. Set it on a high heat until the water is boiling then turn the heat down to medium to medium-high. Keep checking the water level, don't let it dry otherwise, you'll burn the pot and the pumpkin may break.
  5. Steam until the pumpkin and custard are cooked. It could take from 45 min to 1 hour depends on the size of the pumpkin. Once it’s cooked, let the pumpkin cool down a little bit before serving it. It's easier to cut when it's cool.

Another option is to serve sakaya overThai sticky rice, a delightfully sweet and authentic Thai dessert. Thai pumpkin custard (Sankaya, สังขยา) is a popular Thai dessert which is often sold in fresh-food markets and as street food. To prepare this dessert, we stuff a whole pumpkin or kabocha (Asian winter squash) with a sweet coconut milk and egg custard which is then steamed. Sankaya or Thai pumpkin custard is a Thai-style inside out pumpkin pie in which a lightly sweetened coconut milk and egg custard is steamed inside This recipe for steamed pumpkin recipe filled with creamy coconut custard comes from the excellent Thai cooking video website, ThaiFoodTonight.com. Custard in a Pumpkin Halloween Recipe ฟักทองสังขยา - Hot Thai Kitchen.

So that is going to wrap it up with this special food thai pumpkin custard (สังขยาฟักทอง) recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!