Sangkhaya Fak Thong – Thai Coconut Pumpkin Custard

Sangkhaya fak thong is a traditional Thai dessert and available at street food stalls as well as in high end restaurants. “Sangkhaya” in Thai means coconut custard while “fak thong” means pumpkin.

What is Thai pumpkin custard?

This sweet coconut custard is steamed inside the pumpkin and sliced or cut into large wedges when cool. The best thing is that everything can be eaten, including the skin!

Sangkhaya Fak Thong

How to make Thai pumpkin custard

Not many ingredients are required to make this sweet comfort food dessert. Get a ‘local’ kabocha pumpkin, also called Japanese pumpkin of medium size, usually about 1 kilogram, which fits into your steamer. The most difficult part of this dish is to make sure that the custard is steamed to perfection and set properly. 

Some of the standard recipes might use rice flour and others substitute with regular flour, but we don’t use any flour at all which makes this a perfect gluten free and lactose free dessert.

We also recommend using Thai palm sugar because it is light in colour and subtle in taste.   

If you want to really show off and obtain layers in the custard, fill the pumpkin halfway when  steaming for the first time, and then add a second layer before steaming again. Just be careful not to ‘overcook’ the pumpkin.

songkaya fak thong

Other pumpkin recipes

Sangkhaya Fak Thong

Sangkhaya Fak Thong Thai Coconut Pumpkin Custard

“Sangkhaya” in Thai means coconut custard while “fak thong” means pumpkin. This sweet coconut custard is steamed inside the pumpkin
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Desserts
Cuisine Thai
Servings 8 people
Calories 121 kcal

EQUIPMENT (click pictures for details)



Prepare the custard mix

  • Bring the coconut milk to the boil with the grated vanilla pod.
    boil milk with vanilla
  • Beat the whole eggs with the sugar, add salt and cinnamon powder.
    whisk eggs
  • Pour the warm coconut milk over the egg mixture and whisk to combine.
    whisk eggs with coconut milk

Prepare the pumpkin

  • Open the top of the pumpkin with a small knife and remove the seeds.
    empty the seeds from a pumpkin
  • Fill the pumpkin with the egg mix.
    songkaya fak thong
  • Steam for 45-60 minutes until the custard is cooked properly.
    steaming food
  • Cool down completely before serving.
    songkaya fak thong


  • Check the doneness of the pumpkin custard with a bamboo stick. If it is done the bamboo comes out clean if not you need to steam a little longer.

Nutrition for 1 portion

Calories: 121kcalCarbohydrates: 16gProtein: 2gFat: 7gCholesterol: 2mgSodium: 28mgFiber: 2gSugar: 7gVitamin A: 1370IUVitamin C: 13mgCalcium: 34mgIron: 2mg
Keyword coconut milk, custard, pumpkin, steaming
Tried this recipe?Let us know how it was! #culinaryambition

Highlights of Thai pumpkin custard

Thai pumpkin custard looks absolutely delicious, and tastes fabulous too.

If you enjoy pumpkin pie, a slice of Sangkhaya Fak Thong seems even more decadent with the lovely coconut custard. And, you won’t add more calories by eating the skin, unlike eating crust on a pie.

You can see how this can be a lovely treat for any occasion or fancy dessert to serve guests.

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