Sangkaya Fak Thong

Name: Sangkaya Fak Thong
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 small kabocha pumpkin; 5 eggs; 1 cup coconut cream; 3/4 cup palm sugar; 2 pandan leaves; A pinch of salt

สังขยาฟักทอง/sang-kha-YAH fak TONG/

Also known as: Pumpkin Custard, Sankaya Fak Thong

About this dish

A whole small pumpkin filled with coconut-palm sugar custard and steamed, then cut into wedges.

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Ingredients

🎃1 small kabocha pumpkin

🥚5 eggs

🥥1 cup coconut cream

🍬3/4 cup palm sugar

🍃2 pandan leaves

🧂A pinch of salt

Method

Serves 4

Cut a lid from the pumpkin and scoop out the seeds.

Squeeze the eggs, palm sugar, salt and pandan together by hand until the sugar dissolves, then mix in the coconut cream and strain.

Pour the custard into the pumpkin.

Steam for 45–60 minutes until the custard is set and the pumpkin is tender.

Cool completely, then cut into wedges.

✓ What Makes it Authentic

Sangkaya fak thong is a showpiece Thai dessert; the custard sets inside the pumpkin so each slice has two layers.

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