Description
A stunning whole pumpkin dessert. A small pumpkin is hollowed out, filled with a rich coconut milk and palm sugar custard (Sankhaya), and steamed whole until tender.
Restaurants serving Sankhaya Fak Thong (Pumpkin Coconut Custard)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Small whole pumpkin
- Egg(duck egg preferred)
- Coconut milk
- Palm sugar
- Pandan leaves(for scent)
Instructions
- Hollow out a small pumpkin.
- Whisk egg, coconut milk, palm sugar for custard.
- Pour into pumpkin, steam whole for about an hour.
Learn more Spice, substitutes, tips
Key spices
Palm sugar richness
Substitutes at Japanese supermarkets
Mini pumpkin, Coconut milk, Egg
Pairing
Hot tea
Trivia
[Difference] Japanese pumpkin pudding mixes puree into the milk. Thai style steams the pumpkin whole as a vessel, letting the custard absorb its juices.
Eating tips & etiquette
Cooled and sliced into wedges like a cake. Eat the tender pumpkin (skin included) along with the rich coconut custard filling.
Allergen
Egg