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We hope you got benefit from reading it, now let’s go back to thai pumpkin custard (สังขยาฟักทอง) recipe. You can have thai pumpkin custard (สังขยาฟักทอง) using 7 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to cook THAI PUMPKIN CUSTARD (สังขยาฟักทอง):
- Use 3 small pumpkins or you can use one medium size
- Provide 3 whole eggs
- You need 2 egg yolks
- You need 1 cup palm sugar (Brown sugar is optional)
- Use 1/2 can coconut milk
- Use 1/3 salt
- Take 2-4 Pandan leaves or vanilla extract
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.
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. Thai Pumpkin Custard Dessert Recipe (Sankaya). Thai Pumpkin Soup with Coconut Milk.
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