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Practical Method to Homemade Extraordinary THAI PUMPKIN CUSTARD (สังขยาฟักทอง)

Wishing to eat THAI PUMPKIN CUSTARD (สังขยาฟักทอง) a best restaurant's, but for some reasons are not able to go to restaurants. This recipe gonna help you with clear ways on preparing a THAI PUMPKIN CUSTARD (สังขยาฟักทอง) like a famous chef made.

THAI PUMPKIN CUSTARD (สังขยาฟักทอง)

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:

  1. Get 3 of small pumpkins or you can use one medium size.
  2. Provide 3 of whole eggs.
  3. Get 2 of egg yolks.
  4. Provide 1 cup of palm sugar (Brown sugar is optional).
  5. Prepare 1/2 can of coconut milk.
  6. Get 1/3 of salt.
  7. 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:

  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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