Thailand

Sangkhaya Fak Thong

Name: Sangkhaya Fak Thong
Total time: 50 min
Yield: 6
Cuisine: Thailand
Ingredients: 1 piece Small pumpkin (kabocha); 4 pieces Eggs; 200 ml Coconut milk; 120 g Palm sugar; 1 piece Pandan leaf; 1 pinch Pinch of salt

Thai pumpkin custard

Sangkhaya fak thong is a Thai coconut-egg custard (sangkhaya) poured straight into a hollowed-out pumpkin and steamed.

The pumpkin is served in wedges: soft flesh outside, the creamy, pandan-scented custard within.

Servings6

Time50 min

LevelMedium

Ingredients

Small pumpkin (kabocha)1 piece
Eggs4 pieces
Coconut milk200 ml
Palm sugar120 g
Pandan leaf1 piece
Pinch of salt1 pinch

★ = available authentic in the Asia Boutique

Preparation

Cut the lid off the pumpkin, remove the seeds.
Whisk eggs, coconut milk, palm sugar and pandan smooth.
Pour the custard into the pumpkin.
Steam until the custard sets.
Cool, cut into wedges.

Make it original

Palm sugar and pandan for sangkhaya fak thong are in the Asia Boutique.

Discover ingredients