Simple Way to Make Perfect THAI PUMPKIN CUSTARD (สังขยาฟักทอง)

Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, thai pumpkin custard (สังขยาฟักทอง). One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

This Thai pumpkin custard is spectacular to look at and wonderful to eat. Makes a great Halloween or Thanksgiving dessert recipe. The pumpkin custard known as San Ka Ya is a popular Thai street food snack that can be purchased from vendors by the slice. When served whole and sliced at the table it makes a nice dessert for any type of meal.

THAI PUMPKIN CUSTARD (สังขยาฟักทอง) is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. THAI PUMPKIN CUSTARD (สังขยาฟักทอง) is something which I have loved my whole life.

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

The ingredients needed to make THAI PUMPKIN CUSTARD (สังขยาฟักทอง):

1. Take 3 small pumpkins or you can use one medium size
2. Take 3 whole eggs
3. Make ready 2 egg yolks
4. Prepare 1 cup palm sugar (Brown sugar is optional)
5. Take 1/2 can coconut milk
6. Take 1/3 salt
7. Get 2-4 Pandan leaves or vanilla extract

It can be made with different variations and one is to incorporate pumpkin in the dessert making. Although originally people fill a cleaned pumpkin with the Sangkhayaa, then they put the whole pumpkin cup to steam. Thai pumpkin custard or Sankaya Fakthong is a popular Thai dessert that is easy to find in fresh-food market in the morning. Sankaya is a sweet custard that we stuff in the whole pumpkin and steamed it.

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.

Thai pumpkin custard or Sankaya Fakthong is a popular Thai dessert that is easy to find in fresh-food market in the morning. Sankaya is a sweet custard that we stuff in the whole pumpkin and steamed it. This menu is quite easy to do ta home and also nice to show everyone and serve with the whole. Sankaya is a sweet custard, and here we made it with pumpkin but you can follow the same recipe and cook it in a coconut, or simply steam it alone in a dish and serve. Another option is to serve sakaya overThai sticky rice, a delightfully sweet and authentic Thai dessert.

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