Sangkaya Fak Thong Coconut Custard Pumpkin
A striking Thai dessert where a whole small pumpkin is hollowed out, filled with a silky coconut-egg custard, and steamed until set. The custard is sliced right through the shell for a dramatic, luscious presentation. Plan ahead: allow 1 hour of steaming plus 30 minutes cooling before slicing.
Ingredients
- 1 small kabocha pumpkin or sugar pumpkin (about 3 lbs), top cut off, seeds removed
- 6 large eggs
- 1.5 cups full-fat coconut milk
- 2/3 cup palm sugar (or brown sugar)
- 1/4 tsp salt
- 1/2 tsp pandan extract (optional, for flavor and color)
Instructions
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1
Slice the top off 1 top cut off, seeds removed small kabocha pumpkin or sugar pumpkin (about 3 lbs) about 1 inch from the stem. Use a spoon to scrape out all seeds and stringy fibers, leaving the flesh intact. Set the lid aside.
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2
In a medium bowl, gently whisk 6 large eggs - avoid creating foam. Whisk in 1.5 cups full-fat coconut milk, 2/3 cup palm sugar (or brown sugar), 1/4 tsp salt, and 1/2 tsp pandan extract (optional, for flavor and color) if using, until the sugar is fully dissolved.
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3
Pour the custard mixture through a fine-mesh strainer directly into the hollowed pumpkin. Replace the lid.
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4
Set up a large steamer with at least 2 inches of water. Bring water to a boil over high heat, then reduce to a gentle simmer.
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5
Place the filled pumpkin on the steamer rack. Steam on medium-low heat for 55-65 minutes, checking occasionally, until a toothpick inserted into the custard center comes out clean and the pumpkin flesh is tender when pierced.
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6
Carefully remove the pumpkin from the steamer and let it cool for at least 30 minutes at room temperature before slicing.
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7
Slice the pumpkin into wedges through both the shell and custard. Serve at room temperature or chilled.