![\"Sangkhaya](\"https:\/\/culinaryambition.com\/wp-content\/uploads\/2022\/05\/songkaya-fak-thong-10-1024x682.jpg\")
<\/figure><\/div>\r\n\r\n\r\nHow to make Thai pumpkin custard<\/h2>\r\n\r\n\r\n\r\n
Not many ingredients are required to make this sweet comfort food dessert. Get a \u2018local\u2019 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.\u00a0<\/p>\r\n\r\n\r\n\r\n
Some of the standard recipes might use rice flour and others substitute with regular flour, but we don\u2019t use any flour at all which makes this a perfect gluten free and lactose free dessert.<\/p>\r\n\r\n\r\n\r\n
We also recommend using Thai palm sugar because it is light in colour and subtle in taste.\u00a0\u00a0\u00a0<\/p>\r\n\r\n\r\n\r\n
If you want to really show off and obtain layers in the custard, fill the pumpkin halfway when\u00a0 steaming for the first time, and then add a second layer before steaming again. Just be careful not to \u2018overcook\u2019 the pumpkin.<\/p>\r\n\r\n\r\n
![\"songkaya](\"https:\/\/culinaryambition.com\/wp-content\/uploads\/2022\/05\/songkaya-fak-thong-12-1024x682.jpg\")
<\/figure><\/div>\r\n\r\n\r\nOther pumpkin recipes<\/h2>\r\n\r\n\r\n\r\n\r\n- Stuffed pumpkin meatloaf<\/a><\/li>\r\n
- Pumpkin custard<\/a><\/li>\r\n
- 2 ways pumpkin puree<\/a><\/li>\r\n<\/ul>\r\n\r\n\r\n<\/div>\n
![\"Sangkhaya](\"https:\/\/culinaryambition.com\/wp-content\/uploads\/2022\/05\/songkaya-fak-thong-10-500x500.jpg\")
<\/div>\n<\/div>\nSangkhaya Fak Thong Thai Coconut Pumpkin Custard<\/h2>\n<\/div>\n\n<\/div>\n\u201cSangkhaya\u201d in Thai means coconut custard while \u201cfak thong\u201d means pumpkin. This sweet coconut custard is steamed inside the pumpkin<\/div>\n<\/div>\n
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