Sangkaya Fak Thong Coconut Custard Pumpkin

Name: Sangkaya Fak Thong Coconut Custard Pumpkin
Prep time: 50 min
Cook time: 60 min
Total time: 110 min
Yield: 6 servings
Cuisine: Thai
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)

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.

110 minMediumServes 6310 cal/serving

ThaiDessertStovetopVegetarianGluten-FreeLow-SodiumPork-FreeNightshade-FreeCorn-Free

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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

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.
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.
3

Pour the custard mixture through a fine-mesh strainer directly into the hollowed pumpkin. Replace the lid.
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.
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.
6

Carefully remove the pumpkin from the steamer and let it cool for at least 30 minutes at room temperature before slicing.
7

Slice the pumpkin into wedges through both the shell and custard. Serve at room temperature or chilled.

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Questions

How much time should I plan for Sangkaya Fak Thong Coconut Custard Pumpkin?

As written, 110 minutes: 50 of prep and 60 of cooking. The longest single stretch is step 5, at 1 hour 5 minutes.

What equipment do I need for Sangkaya Fak Thong Coconut Custard Pumpkin?

Beyond a knife and a board, the method uses a steamer basket (step 4) and a fine-mesh sieve (step 3). If you do not have one, a metal colander set over the pot, lid on, works as a steamer.

Is there a substitute for pandan in Sangkaya Fak Thong Coconut Custard Pumpkin?

The entry for Sangkaya Fak Thong Coconut Custard Pumpkin calls for 1/2 tsp pandan extract (optional, for flavor and color). In its place: A little vanilla extract fills the same aromatic role, though the flavor is different.

Is Sangkaya Fak Thong Coconut Custard Pumpkin vegan?

No, though it is vegetarian. What keeps it from vegan is 6 large eggs. For fully plant-based entries, see the vegan dessert collection.

Does Sangkaya Fak Thong Coconut Custard Pumpkin contain eggs?

Yes: 6 large eggs. The full allergen list for this entry is eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Sangkaya Fak Thong Coconut Custard Pumpkin?

One serving (the recipe makes 6) is about 310 calories, with 15 g protein, 47 g carbohydrate and 13 g fat, plus 232 mg sodium. The figures are estimates computed from the ingredient list.

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