Central Thailand

Sangkaya fak thong

Name: Sangkaya fak thong
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: Thai
Ingredients: 1 small kabocha about 1.2 kg pumpkin; 5 egg; 1 cup thick coconut milk; 2/3 cup palm sugar (gula melaka); 3 pandan leaves; a pinch salt

A whole pumpkin hollowed out and filled with coconut custard. Slice it and gasp.

90 minTime

6 gProtein each

mildSpice

Custard in a pumpkin2 chapters · 1 min read

Make it your way

Grandma's wayWhole pumpkin steamed with coconut palm sugar custard.

The original

212kcalsame

6 gproteinsame

1 gfibresame

90minutessame

Sangkaya fak thong.

Per serving, worked out from the ingredient table.

Ingredients

Pumpkin1 small kabocha, about 1.2 kg

Egg5

Thick coconut milk1 cup

Palm sugar (gula melaka)⅔ cup

Pandan leaves3

Salta pinch

Method

5 steps

1Cut a lid from the pumpkin and scoop out the seeds. Rinse and dry.
2Squeeze the eggs with palm sugar, coconut milk, salt and pandan leaves until the sugar dissolves. Strain.
3Pour the custard into the pumpkin.
4Steam over medium heat 60 to 75 minutes until the custard is set and the pumpkin is tender.
5Cool completely, chill, then slice into wedges.

Serve it like this

Serve chilled wedges on a plate, showing the custard against the orange flesh.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Sangkaya fak thong

Make it your way

Ingredients

Method

Make it a meal