Practical Method to Homemade Extraordinary THAI PUMPKIN CUSTARD (สังขยาฟักทอง)
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We hope you got insight from reading it, now let's go back to thai pumpkin custard (สังขยาฟักทอง) recipe. You can cook thai pumpkin custard (สังขยาฟักทอง) using 7 ingredients and 5 steps. Here is how you achieve that.
To make an extraordinary THAI PUMPKIN CUSTARD (สังขยาฟักทอง), here are the ingridients needed:
- Get 3 of small pumpkins or you can use one medium size.
- Provide 3 of whole eggs.
- Get 2 of egg yolks.
- Provide 1 cup of palm sugar (Brown sugar is optional).
- Prepare 1/2 can of coconut milk.
- Get 1/3 of salt.
- Take 2-4 of Pandan leaves or vanilla extract.
After preparing the components, now you are good to make your 5-star THAI PUMPKIN CUSTARD (สังขยาฟักทอง) by following the procedures on this section:
- 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.
Recipe : THAI PUMPKIN CUSTARD (สังขยาฟักทอง)
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