Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, thai pumpkin custard (สังขยาฟักทอง). It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
THAI PUMPKIN CUSTARD (สังขยาฟักทอง) is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. THAI PUMPKIN CUSTARD (สังขยาฟักทอง) is something that I have loved my entire life. They are nice and they look wonderful.
This Halloween you can carve a pumpkin and eat it, too! Watch me make this traditional Thai dessert in a bunny costume :) Life IS more fun in costumes! สังขยาฟักทอง Thai Pumpkin custard updated their website address. Thai pumpkin custard is a great dessert for Fall. A silky smooth coconut milk based custard is steamed directly in a small kabocha squash, setting the custard while cooking the pumpkin.
To begin with this recipe, we must first prepare a few components. You can have 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):
- Prepare 3 small pumpkins or you can use one medium size
- Take 3 whole eggs
- Make ready 2 egg yolks
- Prepare 1 cup palm sugar (Brown sugar is optional)
- Make ready 1/2 can coconut milk
- Prepare 1/3 salt
- Take 2-4 Pandan leaves or vanilla extract
Thai Pumpkin Custard Dessert Recipe (Sankaya) by Templeofthai.com. 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. Pour the custard into the pumpkin, just until it touches the pumpkin.
Steps to make THAI PUMPKIN CUSTARD (สังขยาฟักทอง):
- 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.
- 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.
- Pour your custard through the sieve to get rid of the pandan leaves and bids. Then pour the custard into the pumpkin.
- 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.
- 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.
Alternatively, set the pumpkin into a larger bowl and support the sides with scrunched up aluminum foil. Pour the custard into the pumpkin, just until it touches the pumpkin. 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. Watch as we show you how easy it is to make this interesting and very authentic Thai.
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