Thai Pumpkin Custard - Authentic Sangkaya Phak Tong
Traditional Thai coconut egg custard called sangkaya phak tong that has a sweet blend of egg, sugar, and coconut cream that is steamed inside of a pumpkin gourd.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 kabocha squash
- 5 eggs
- ¾ coconut cream
- ⅓ palm sugar
- ½ teaspoon of cinnamon
- 1 teaspoon of pandan flavoring
Instructions
- 1
Bring water to a boil in the steamer.
- 2
Fully clean the kabocha squash on the outside.
- 3
Hollow out the kabocha squash by cutting out a small part at the top, and removing all the seeds and strings inside.
- 4
In a large bowl, mix together the eggs, coconut cream, palm sugar, cinnamon, and pandan flavoring. Mix well.
- 5
Pour the custard mixture into the squash. Do not replace the squash top back.
- 6
Put the squash into a steaming basket and lay the squash top next to it to allow it to steam.
- 7
Allow the squash to steam for 45 minutes or until cooked. Use a toothpick to check. If the toothpick is runny, allow it to cook until done. The internal custard temperature should be 170F (75C).
- 8
Once cooked, allow the pumpkin to chill preferably in the refrigerator.
- 9
To serve, use a knife to cut a wedge to serve.