This Halloween, carve a pumpkin and enjoy eating it too! Faktong sangkaya is a Thai dessert made from pumpkin or kabocha squash, filled with coconut custard and steamed.1 Slice this masterpiece to reveal tender, creamy squash filled with rich custard.
It’s similar to a deconstructed pumpkin pie without the crust!2 Sankaya Faktong is one of several coconut custard desserts in Thailand.
The custard can be served inside a hollowed coconut shell or on sweetened sticky rice. Variations include adding jackfruit, durian, or other ingredients.
Key Takeaways
- Traditional Thai sangkhaya fak thong (pumpkin custard) is a beloved dessert made with creamy coconut custard steamed inside pumpkin or kabocha squash.
- The recipe typically features coconut milk, palm sugar, pandan leaves, and eggs.
- Kabocha squash is preferred due to its similarity to Thai pumpkins and ease of preparation.
- Sangkhaya fak thong can be presented creatively, such as in a hollowed coconut shell or with sweetened sticky rice topping.
- This dessert showcases the harmony of flavors and textures in traditional Thai cuisine.
Introduction to Thai Sangkhaya Fak Thong
Sangkhaya Fak Thong is a creamy Thai dessert. It’s a steamed pumpkin custard with coconut flavors. The custard has aromatic pandan hints. It sits inside soft pumpkin.
This dessert satisfies sweet cravings without being too heavy. Even better, it’s straightforward to make.
What is Sangkhaya Fak Thong?
Sangkhaya Fakthong is renowned for its custard’s texture. The custard is steamed in a3 kabocha squash center. This pumpkin complements the custard flavors well.
Kabocha pumpkins are perfectly sized for steaming custard inside.
Origins and Significance in Thai Cuisine
Sangkhaya fak thong is a beloved Thai street food. It’s found at stalls and upscale eateries. “Sangkhaya” means coconut custard. “Fak thong” translates to pumpkin.
Sweet coconut custard steams inside a pumpkin. Once cooled, it’s sliced into wedges.
Sangkhaya Fak Thong (Pumpkin Custard) Recipes
This Thai authentic thai sangkhaya fak thong recipe is a favorite Fall dessert. A rich, creamy coconut custard is steamed inside a whole kabocha squash. It’s a stunning Thai meal finale.1 Perfect for pumpkin dessert lovers. The sweet custard is balanced by the steamed pumpkin.4 Despite its stunning look, Thai pumpkin custard is straightforward. Make the custard, pour into a hollowed pumpkin, and steam.1
Authentic Thai Sangkhaya Fak Thong Recipe
The authentic thai sangkhaya fak thong recipe uses kabocha squash, mimicking Thai pumpkins.4 The rich, creamy custard features coconut milk, palm sugar, and pandan leaves, steamed inside the hollowed pumpkin.1
Vegan Thai Pumpkin Custard Variation
For a vegan pumpkin custard recipe, substitute eggs with silken tofu or plant-based milk. This variation retains the traditional Thai pumpkin custard flavors while being dietary restriction-friendly.
Kabocha Squash Substitution
While kabocha squash is recommended, other small pumpkins or winter squash work for this thai custard desserts recipe.4 Choose a manageable size to hollow and steam with the custard.
Key Ingredients and Flavors
Crafting the perfect sangkhaya fak thong (pumpkin custard) relies on key ingredients and flavors. The foundation is the kabocha squash, a hardy winter squash resembling Thai pumpkin.1 Kabocha has a vibrant green exterior and smooth, delicate orange flesh perfect for rich, creamy custard.1
Pumpkin or Kabocha Squash
The choice of pumpkin or kabocha squash is crucial. It provides the custard base and contributes to texture and flavor profile. In Thailand, kabocha’s unique sweetness and tender flesh are preferred for sangkhaya fak thong.1
Coconut Milk
Thicker, creamier coconut milk or coconut cream prevents custard from splitting or not setting against pumpkin walls.4 Its rich, velvety texture perfectly complements the pumpkin’s natural sweetness.
Palm Sugar
Palm sugar is the sweetener contributing characteristic flavor and balance to sangkhaya fak thong custard.4 Its mild, caramel-like notes harmoniously blend with other ingredients.
Pandan Leaves
Thai desserts feature the fragrant aroma of pandan leaves. These aromatic leaves impart a distinct flavor to the custard, lending it a unique and captivating scent quintessential to sangkhaya fak thong.1
Preparation and Cooking Techniques
Wash the pumpkin thoroughly. Cut a circular hole in the top. Scoop out the insides.4
Pumpkin Preparation and Hollowing
The recipe requires four medium chicken eggs. Duck eggs are often used in Thailand.
Mix palm sugar, coconut milk, salt, and vanilla. Heat until palm sugar dissolves.
Let the mixture cool before adding eggs. This forms the custard.
Custard Mixing and Straining
Pour the custard into the hollowed pumpkin. Fill just below the circular opening.
Add water to a steamer pot. Heat it on medium-high.
Place the pumpkin in the steamer. Steam for 45 minutes without disturbing.
Allow the custard-filled pumpkin to cool completely. Then slice and serve.
Steaming the Pumpkin Custard
Per serving provides 194 calories, 26g carbs. 6g protein, 9g fat, 12g sugar.
Serving and Presentation Tips
If custard overflowed the pumpkin, skim the top off. Then slice the pumpkin custard into pieces to enjoy! If extra custard remains, pour it into a dish. Top with pumpkin slices and steam together. Once done, slice into 1″x2″ pieces.
It’s more custard-y, less pumpkin-y, but absolutely delicious!4
Garnishes and Accompaniments
Garnish the pumpkin custard with toasted coconut flakes, crushed peanuts, or a honey drizzle. These enhance the presentation and taste.
They complement the how to slice and serve sangkhaya fak thong, garnishes for pumpkin custard, and accompaniments for thai pumpkin dessert.4
Traditional Thai Dessert Variations
Thailand boasts a delightful coconut custard dessert, Sangkhaya Faktong.4 A unique variation presents custard within a hollowed coconut shell.3 Another delicious version features custard atop sweetened thai sticky rice.2
Distinct flavors arise by incorporating jackfruit and durian into custards. These creative twists highlight the versatility of traditional Thai desserts.
Dessert Variation | Key Ingredients | Preparation |
---|---|---|
Coconut Shell Pumpkin Custard | 31 kabocha squash, 1 cup coconut cream, 1 cup sugar, 5 eggs, 3 pandan leaves | Hollowed coconut shell is used to steam the custard-filled kabocha squash. |
Thai Sticky Rice with Pumpkin Custard | 31 kabocha squash, 1 cup coconut cream, 1 cup sugar, 5 eggs, 3 pandan leaves | Custard is poured over a bed of sweetened sticky rice and steamed together. |
Jackfruit and Durian Custard Variations | 21 kabocha squash, 5 eggs, 3/4 cup coconut cream, 1/3 cup palm sugar, cinnamon, pandan | Tropical fruits like jackfruit and durian are incorporated into the custard filling. |
Explore the rich world of Thai custard desserts like Sangkhaya Fak Thong. From coconut-baked richness to tropical fruit fusions, indulge your senses.
Conclusion
Sangkhaya Fak Thong, Thai pumpkin custard, harmonizes flavors and textures beautifully.5 The creamy coconut custard and tender, sweet pumpkin delight the senses.6 Try this classic steamed dessert or its delicious variations.7
Its versatility is truly impressive, with versions using coconut shells, sticky rice, jackfruit, and durian.7 Each showcases Thai cuisine’s skilled craftsmanship and intricate flavors.5
Savor the silky custard and perfectly cooked pumpkin to be transported.5 Sangkhaya Fak Thong represents dedication and passion in traditional Thai cooking.6 For enthusiasts and newcomers, this must-try dessert leaves a lasting impression.
FAQ
What is Sangkhaya Fak Thong?
Sangkhaya Fak Thong is a Thai dessert made from pumpkin or kabocha squash. It is filled with a creamy coconut custard and steamed.
How is Sangkhaya Fak Thong typically served?
This dessert is often served by slicing the custard-filled pumpkin or squash into individual wedges.
What are some variations of Sangkhaya Fak Thong?
One variation is serving the custard in a hollowed-out coconut shell. Another is serving it on a bed of sweetened sticky rice. Jackfruit or durian can also be mixed into the custard.
What type of pumpkin or squash is best for making Sangkhaya Fak Thong?
Kabocha squash closely mimics the Thai pumpkin used in traditional recipes. Smaller kabocha squashes work best.
What are the key ingredients in Sangkhaya Fak Thong?
The key ingredients are pumpkin or kabocha squash, coconut milk, palm sugar, and pandan leaves. The pandan leaves provide the signature aroma and flavor.
How is the Sangkhaya Fak Thong custard prepared?
The custard is made by mixing coconut milk, palm sugar, salt, and vanilla extract. Eggs are then added to form the rich, creamy custard.
How is the Sangkhaya Fak Thong assembled and cooked?
The hollowed-out pumpkin or squash is filled with the custard mixture. It is then steamed for around 45 minutes until the custard has set.
What are some serving and presentation tips for Sangkhaya Fak Thong?
Sangkhaya Fak Thong can be sliced and served with any excess custard steamed separately. It can be garnished with toasted coconut, crushed peanuts, or honey drizzle.
Source Links
- https://hot-thai-kitchen.com/custard-in-a-pumpkin/
- https://cookingwithlane.com/thai-pumpkin-custard-sankaya-phak-tong/
- https://www.simplysuwanee.com/thai-pumpkin-custard/
- https://rachelcooksthai.com/pumpkin-custard/
- https://orderific.com/blog/thai-spices/
- https://www.simplysuwanee.com/thai-kabocha-squash-coconut-dessert/
- https://kampatour.com/dessert-thai