Pumpkin-coconut custard

A traditional Thai dessert made with pumpkin and coconut custard

Sangkhaya fak thong is a traditional Thai dessert that combines the rich flavors of pumpkin and coconut custard. This dessert is known for its unique presentation, where the custard is steamed inside a hollowed-out pumpkin, creating a visually appealing and delicious treat.

Ingredients

The main ingredients of sangkhaya fak thong include:

• Pumpkin: A small pumpkin is typically used, with the top cut off and the seeds removed to create a cavity for the custard.
• Coconut milk: This is a key ingredient in the custard, providing a creamy texture and rich flavor.
• Eggs: Eggs are used to set the custard, giving it a smooth and firm consistency.
• Palm sugar: This sweetener is used to add a caramel-like flavor to the custard.
• Pandan leaves: Often used to infuse the custard with a fragrant aroma.

Preparation

The preparation of sangkhaya fak thong involves several steps:

Preparing the Pumpkin

The pumpkin is washed and the top is cut off to create a lid. The seeds and fibrous material inside are removed, leaving a clean cavity for the custard.

Making the Custard

The custard is made by whisking together coconut milk, eggs, palm sugar, and pandan leaf extract. This mixture is then poured into the prepared pumpkin.

Steaming

The filled pumpkin is placed in a steamer and cooked until the custard is set. This process can take about 45 minutes to an hour, depending on the size of the pumpkin.

Serving

Once cooked, the pumpkin is allowed to cool slightly before serving. It is typically sliced into wedges, with each piece containing both pumpkin and custard.

Cultural Significance

Sangkhaya fak thong is often served during special occasions and festivals in Thailand. It is a popular dessert due to its combination of flavors and its attractive presentation. The use of pumpkin and coconut reflects the importance of these ingredients in Thai cooking.

Related pages

• Thai cuisine
• Coconut custard
• Pumpkin
• Desserts