22min 4 ppl
Sangkaya Fak Thong (Pumpkin Coconut Custard)
71 minutes
4 people
Hardover 60 min or 12+ steps
71 min · 5 steps
Hard: over 60 min or 12+ steps
220 kcalper person
Protein 6g
Carbs 28g
Fats 10g
About this dish
A silky egg and coconut custard steams inside a whole pumpkin until just set, then is sliced into wedges to serve for a striking Thai dessert.
Allergy Info
Eggs
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Pumpkinsmall, about 1.2kg, top sliced off as a lid and seeds scooped out1 whole
- Pandan leavestied in a knot2
Dairy & Eggs
- Eggs4
Tins & Jars
- Coconut Milk250 ml
Dried Goods
- Palm sugar100 g
Spices & Seasonings
- Fine sea salt1 pinch
Utensils
- Steamer basket
- Mixing bowl
- Chopping board
- Sharp knife
- Saucepan
Method
1
Warm the coconut milk with the pandan leaves in a small saucepan over low heat for 5 minutes to infuse, then remove the pandan and leave to cool slightly.
Approx. 7 minutes
2
Whisk the eggs, palm sugar and salt into the infused coconut milk until smooth and the sugar has dissolved.
Approx. 6 minutes
3
Pour the custard mixture into the hollowed pumpkin and replace the lid.
Approx. 3 minutes
4
Set the pumpkin in a steamer basket over boiling water and steam for 45 minutes until the custard is set and a knife inserted comes out clean.
Approx. 45 minutes
5
Lift out carefully and leave to cool for 10 minutes before slicing into wedges to serve.
Approx. 10 minutes
