THAI PUMPKIN CUSTARD (สังขยาฟักทอง)
THAI PUMPKIN CUSTARD (สังขยาฟักทอง)

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, thai pumpkin custard (สังขยาฟักทอง). One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

THAI PUMPKIN CUSTARD (สังขยาฟักทอง) is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. THAI PUMPKIN CUSTARD (สังขยาฟักทอง) is something that I have loved my whole life.

Thai Pumpkin Custard Sankaya or Thai pumpkin custard is a Thai-style inside out pumpkin pie in which a lightly sweetened coconut milk and egg custard is. สังขยาฟักทอง Thai Pumpkin custard updated their website address. Faktong Sangkaya is a traditional Thai dessert where a coconut custard is steamed inside a hollowed-out kabocha squash. Alternatively, set the pumpkin into a larger bowl and support the sides with scrunched up aluminum foil.

To get started with this particular recipe, we must prepare a few ingredients. You can have thai pumpkin custard (สังขยาฟักทอง) using 7 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make THAI PUMPKIN CUSTARD (สังขยาฟักทอง):
  1. Get 3 small pumpkins or you can use one medium size
  2. Take 3 whole eggs
  3. Get 2 egg yolks
  4. Get 1 cup palm sugar (Brown sugar is optional)
  5. Prepare 1/2 can coconut milk
  6. Get 1/3 salt
  7. Take 2-4 Pandan leaves or vanilla extract

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Instructions to make THAI PUMPKIN CUSTARD (สังขยาฟักทอง):
  1. Use a sharp knife cut the top of the pumpkin Then take out the seeds and use a spoon scoop the seed and the inside bits. Wash and let it dry while preparing the custard.
  2. In a mixing bowl. Add whole eggs, egg yolks. Palm sugar, coconut milk, and salt in a mixing bowl and mix all the ingredients together for a min. Add pandan leaves in and squeeze everything all together by hand and make sure the sugar is melted with other ingredients.
  3. Pour your custard through the sieve to get rid of the pandan leaves and bids. Then pour the custard into the pumpkin.
  4. Add some water in a steaming pot. Set it on a high heat until the water is boiling then turn the heat down to medium to medium-high. Keep checking the water level, don't let it dry otherwise, you'll burn the pot and the pumpkin may break.
  5. Steam until the pumpkin and custard are cooked. It could take from 45 min to 1 hour depends on the size of the pumpkin. Once it’s cooked, let the pumpkin cool down a little bit before serving it. It's easier to cut when it's cool.

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So that is going to wrap this up for this special food thai pumpkin custard (สังขยาฟักทอง) recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!