Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, thai pumpkin custard (สังขยาฟักทอง). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
THAI PUMPKIN CUSTARD (สังขยาฟักทอง) is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are fine and they look fantastic. THAI PUMPKIN CUSTARD (สังขยาฟักทอง) is something which I’ve loved my whole life.
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! This Thai pumpkin custard is spectacular to look at and wonderful to eat. Makes a great Halloween or Thanksgiving dessert recipe.
To get started with this particular recipe, we have to prepare a few components. You can have thai pumpkin custard (สังขยาฟักทอง) using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make THAI PUMPKIN CUSTARD (สังขยาฟักทอง):
- Get 3 small pumpkins or you can use one medium size
- Make ready 3 whole eggs
- Take 2 egg yolks
- Get 1 cup palm sugar (Brown sugar is optional)
- Prepare 1/2 can coconut milk
- Prepare 1/3 salt
- Prepare 2-4 Pandan leaves or vanilla extract
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. Sangkhayaa, what Thai people use to refer to Thai custard rich with chicken eggs. It can be made with different variations and one is to incorporate pumpkin in the dessert making.
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.
Sangkhayaa, what Thai people use to refer to Thai custard rich with chicken eggs. It can be made with different variations and one is to incorporate pumpkin in the dessert making. Although originally people fill a cleaned pumpkin with the Sangkhayaa, then they put the whole pumpkin cup to steam. Thai pumpkin custard (Sankaya, สังขยา) is a popular Thai dessert which is often sold in fresh-food markets and as street food. To prepare this dessert, we stuff a whole pumpkin or kabocha (Asian winter squash) with a sweet coconut milk and egg custard which is then steamed.
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