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
EQUIPMENT (click pictures for details)
Ingredients
- 1 pc whole pumpkin Kabocha
- 4 pcs whole eggs
- 250 ml coconut milk
- 60 gr light brown sugar or palm sugar
- 1 pinch salt
- 1 pinch cinnamon powder
- 1 pc vanilla pod
Instructions
Prepare the custard mix
- Bring the coconut milk to the boil with the grated vanilla pod.
- Beat the whole eggs with the sugar, add salt and cinnamon powder.
- Pour the warm coconut milk over the egg mixture and whisk to combine.
Prepare the pumpkin
- Open the top of the pumpkin with a small knife and remove the seeds.
- Fill the pumpkin with the egg mix.
- Steam for 45-60 minutes until the custard is cooked properly.
- Cool down completely before serving.
Notes
- 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
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