Now you know I love my sweet desserts and when I discovered this Thai Pumpkin Custard (Sankaya, Sankaya Fak Thong, สังขยาฟักทอง) I just knew I had to try and make it for the channel.

Never did Pumpkin Taste so good, this classic Thai Dessert is available in Hawker stands and restaurants all around Thailand.

Today, I will share it’s secrets with you.

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Thai Pumpkin Custard

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How to make Thai Pumpkin Custard
Prep Time: 10 Minutes
Cook Time: 45 Minutes

Ingredients

• 1 Pumpkin
• 4 Duck Eggs or 4 Hens Eggs and an extra Yolk
• 1/2 a cup of Palm Sugar or a Soft Brown Sugar
• 1 cup of Coconut Milk or Cream
• A few Pandan Leaves or Vanilla Extract
• 1/4 of a teaspoon of Salt
• 1 teaspoon of Cornstarch or Rice Flour

For  products we use in this video visit Here

Watch the full Video Tutorial

Instructions

1. Using a sharp knife cut a circle on the top of the pumpkin to form a lid. Remove the seeds and sinew from the inside of the pumpkin.
2. Place the Palm Sugar and half of the Coconut Milk into a saucepan. Add the pandan leaves that you have tied into a knot to allow the flavours to infuse more. Place on the stove top, slowly heat and dissolve the sugar into the milk. Add the salt and remove from the heat. Remove the Pandan leaves. Add the remaining coconut milk and allow to cool slightly.
3. Break the eggs into a bowl and whisk together. Pour the eggs into the milk and sugar mixture and whisk through. Mix the cornstarch with a little coconut milk and add to the custard. Pour the custard into the hollowed out pumpkin.
4. Place the pumpkin into a steamer and steam for 45 minutes.
   Once cooked allow the pumpkin to cool completely and then it will be ready to serve.
5. When the pumpkin is cold cut into slices and serve. Enjoy!!!
   

   Thai Pumpkin Custard

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