Best Advice to Homemade Tasty THAI PUMPKIN CUSTARD (สังขยาฟักทอง)

Hoping to eat THAI PUMPKIN CUSTARD (สังขยาฟักทอง) a top restaurant's, but for a few causes are not able to go to restaurants. This page gonna help you with helpful instructions on preparing a THAI PUMPKIN CUSTARD (สังขยาฟักทอง) like a famous chef made.

We hope you got benefit from reading it, now let's go back to thai pumpkin custard (สังขยาฟักทอง) recipe. To make thai pumpkin custard (สังขยาฟักทอง) you need 7 ingredients and 5 steps. Here is how you achieve that.

To prepare an unforgettable THAI PUMPKIN CUSTARD (สังขยาฟักทอง), below are the materials needed:

1. Get 3 of small pumpkins or you can use one medium size.
2. You need 3 of whole eggs.
3. Use 2 of egg yolks.
4. You need 1 cup of palm sugar (Brown sugar is optional).
5. Take 1/2 can of coconut milk.
6. Take 1/3 of salt.
7. Provide 2-4 of Pandan leaves or vanilla extract.

After readying the components, next you are ready to cook your 5-star THAI PUMPKIN CUSTARD (สังขยาฟักทอง) by following the guidances on this section:

1. 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..
2. 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..
3. Pour your custard through the sieve to get rid of the pandan leaves and bids. Then pour the custard into the pumpkin..
4. 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..
5. 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.

Recipe : THAI PUMPKIN CUSTARD (สังขยาฟักทอง)

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