Description
Sangkaya Faktong is a traditional Thai dessert featuring creamy, smooth custard steamed inside a vibrant green kabocha pumpkin. This delicate custard, made with coconut milk, palm sugar, and eggs, is infused with the subtle aroma of pandan leaves for a unique flavor profile. Perfectly steamed until tender and served chilled, this dessert blends the natural sweetness of pumpkin with rich, tropical notes for a comforting and refreshing treat.
Ingredients
Scale
Main Ingredients
- 500g Kabocha Pumpkin (about 1 medium pumpkin)
- 400ml Coconut Milk
- 3 Large Eggs
- 100g Palm Sugar (adjust to taste)
- 1 pinch Salt
- 2-3 Pandan Leaves (optional)
Instructions
- Prepare the Pumpkin: Cut the kabocha pumpkin in half and scoop out the seeds. Steam or boil the pumpkin until very soft, then mash or puree it until smooth. This ensures the pumpkin blends seamlessly into the custard base.
- Mix Custard Base: In a mixing bowl, whisk together eggs, palm sugar, and a pinch of salt until well combined. Gently warm the coconut milk, then slowly add it to the egg mixture, stirring continuously to avoid cooking the eggs. This creates the silky foundation for your custard.
- Incorporate Pumpkin and Pandan: Fold the smooth pumpkin puree evenly into the custard mixture. If using pandan leaves, add them now to infuse a subtle floral aroma and flavor as you proceed to steaming.
- Steam the Custard: Pour the mixture back into the pumpkin shells or custard molds. Cover with foil or a lid to prevent water from dripping in, then steam over medium heat for about 30-40 minutes, or until the custard is set but still tender in the center.
- Cool and Serve: Let the custard cool to room temperature before refrigerating. Serve chilled for the best creamy texture and refreshing taste.
Notes
- Adjust the amount of palm sugar to your preferred sweetness level.
- If you don’t have pandan leaves, you can omit them; the custard will still be flavorful.
- Ensure the custard is covered tightly while steaming to prevent water from dripping into it.
- Use a gentle steaming temperature to avoid curdling the custard.
- Kabocha pumpkin can be substituted with other sweet winter squash if unavailable.
