Thai Pumpkin Custard (Sankaya Faktong)
Thai pumpkin custard recipe (Sankaya Faktong) is a traditional Thai dessert with a harmonious blend of sweet and savory, featuring the rich flavors of kabocha squash, pandan leaves, and sweet coconut custard. You'll only need 6 ingredients to make this delightful dessert!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
- 1 kabocha squash (around 3 pounds) or 2 small ones around 1.5 pounds each
- 1 cup coconut cream
- 1 cup sugar
- 5 eggs
- 3 pandan leaves, fresh or frozen. Or 4-5 drops of vanilla or pandan extract. Find these at the Asian markets in the fresh or frozen section.
- 1/2 tsp salt
Instructions
- 1
Start by washing your squash well and scrape off any rough bits and pieces on the exterior.
- 2
Next, cut off the top of the kabocha squash to create a lid. See the instructions below. Use a spoon to scoop out the seeds and stringy fibers from the inside. You'll want a clean, hollow pumpkin ready to be filled with the raw custard mixture.
- 3
Combine coconut milk, sugar, eggs, pandan leaves, and a pinch of salt in a mixing bowl. Massage the mixture with your fingers until the ingredients form a smooth, creamy custard mixture. Using hand gloves is handy for this step. Remove the pandan leaves and whisk the eggs for a more smooth texture.
- 4
Pour the custard mixture into the hollowed-out kabocha squash. Be sure not to overfill, leaving some space at the top as the custard will expand and fill out as you steam it.
- 5
Place the filled kabocha squash in a steamer pan or basket, cover the pot with a lid, and steam over medium heat for about 30-45 minutes or until the custard is set. You can insert a toothpick or knife into the corner part of the custard to check for doneness; it should come out clean.
- 6
Once the pumpkin custard is done, allow it to cool to room temperature. Slice and serve the dessert, and enjoy the rich, creamy goodness.
- 7
To carve a Kabocha squash, firmly hold it down with the palm of your hand on a cutting board.
- 8
Use a medium-sharp knife to cut around the top of the pumpkin to create a lid. Save the pumpkin lid to steam with the custard and use it as a lid for a fun presentation at serving.
- 9
Scrape the inside of the kabocha pumpkin with a spoon, removing all fibers and seeds. Rinse and let it dry before filling it with raw custard.
- 10
Carefully smooth any bumps or sharp edges on the exterior with the knife. Be cautious not to cut too hard and cause the squash to split while steaming.