Step-by-Step Guide to Make Quick THAI PUMPKIN CUSTARD (สังขยาฟักทอง)

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, thai pumpkin custard (สังขยาฟักทอง). One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

THAI PUMPKIN CUSTARD (สังขยาฟักทอง) is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. THAI PUMPKIN CUSTARD (สังขยาฟักทอง) is something that I’ve loved my whole life.

This Thai pumpkin custard is spectacular to look at and wonderful to eat. Makes a great Halloween or Thanksgiving dessert recipe. Now you know I love my sweet desserts and when I discovered this Thai Pumpkin Custard (Sankaya, Sankaya Fak Thong, สังขยาฟักทอง) I just knew I had to try and make it for the channel. Never did Pumpkin Taste so good, this classic Thai Dessert is available in Hawker stands and restaurants all.

To get started with this particular recipe, we have to prepare a few components. You can cook thai pumpkin custard (สังขยาฟักทอง) using 7 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make THAI PUMPKIN CUSTARD (สังขยาฟักทอง):

1. Prepare small pumpkins or you can use one medium size
2. Prepare whole eggs
3. Make ready egg yolks
4. Take palm sugar (Brown sugar is optional)
5. Take coconut milk
6. Make ready salt
7. Make ready Pandan leaves or vanilla extract

It can be made with different variations and one is to incorporate pumpkin in the dessert making. Although originally people fill a cleaned pumpkin with the Sangkhayaa, then they put the whole pumpkin cup to steam. Thai pumpkin custard or Sankaya Fakthong is a popular Thai dessert that is easy to find in fresh-food market in the morning. Sankaya is a sweet custard that we stuff in the whole pumpkin and steamed it.

Steps to make THAI PUMPKIN CUSTARD (สังขยาฟักทอง):

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.

Thai pumpkin custard or Sankaya Fakthong is a popular Thai dessert that is easy to find in fresh-food market in the morning. Sankaya is a sweet custard that we stuff in the whole pumpkin and steamed it. This menu is quite easy to do ta home and also nice to show everyone and serve with the whole. Sankaya is a sweet custard, and here we made it with pumpkin but you can follow the same recipe and cook it in a coconut, or simply steam it alone in a dish and serve. Another option is to serve sakaya overThai sticky rice, a delightfully sweet and authentic Thai dessert.

So that’s going to wrap this up for this special food thai pumpkin custard (สังขยาฟักทอง) recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!