Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, thai pumpkin custard (สังขยาฟักทอง). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

สังขยาฟักทอง Thai Pumpkin custard updated their website address. This Thai pumpkin custard is spectacular to look at and wonderful to eat. Makes a great Halloween or Thanksgiving dessert recipe.

THAI PUMPKIN CUSTARD (สังขยาฟักทอง) is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. THAI PUMPKIN CUSTARD (สังขยาฟักทอง) is something that I have loved my whole life. They are fine and they look wonderful.

To begin 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 that.

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

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

The pumpkin custard known as San Ka Ya is a popular Thai street food snack that can be purchased from vendors by the slice. When served whole and sliced at the table it makes a nice dessert for any type of meal. Watch as we show you how easy it is to make this interesting and very authentic Thai. Faktong Sangkaya is a traditional Thai dessert where a coconut custard is steamed inside a hollowed-out kabocha squash.

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.

Alternatively, set the pumpkin into a larger bowl and support the sides with scrunched up aluminum foil. Pour the custard into the pumpkin, just until it touches the pumpkin. Sangkhayaa, what Thai people use to refer to Thai custard rich with chicken eggs. 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.

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