Coconut Custard in Pumpkin

Name: Coconut Custard in Pumpkin (Sangkaya Fak Thong)
Cuisine: Thailand
Ingredients: 250 mL (1 cup/8 fl oz) coconut cream; 100 g (½ cup/4 oz) white (granulated) sugar; 2 pandanus leaves (optional); 2 eggs; Pinch salt; 1 teaspoon rice flour or cornflour (cornstarch); 1 teaspoon rice flour or cornflour (cornstarch); 1 teaspoon rice flour or cornflour (cornstarch); 1 pumpkin (squash) weighing about 1 kg (2 lb); 1 pumpkin (squash) weighing about 1 kg (2 lb)

Sangkaya Fak Thong

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

A CLASSIC THAI dessert that is eaten on the street and at home, it is often garnished with Foi Tong (Golden Egg Threads). Do not steam over too fierce a heat as this may cause the custard to curdle.

Ingredients

250 mL (1 cup/8 fl oz) coconut cream
100

Asia
Thailand
Dessert
South East Asia
Street Food
Vegetarian
Gluten-free

Method

In either an enamel or glass bowl (stainless steel may discolour the coconut cream), combine the coconut cream, sugar, pandanus leaves, eggs, salt and flour. Stir for 5 minutes to dissolve the sugar and infuse the cream with the pandanas leaves.

Slice the top off the pumpkin and scoop out the seeds. Strain the mixture into the pumpkin and steam over a medium heat for 45 minutes, or unti