There is so much to love about the Sangkaya Faktong (Thai Kabocha Pumpkin Custard) Recipe, a dessert that feels like a warm hug wrapped in a smooth, creamy custard with the subtle sweetness of kabocha pumpkin and the tropical richness of coconut. This traditional Thai treat offers a beautiful balance of flavors and textures that make every spoonful an absolute delight. Whether you are new to Thai desserts or a seasoned fan, this recipe is a joyful way to explore authentic tastes with a simple set of ingredients and straightforward technique.
Ingredients You’ll Need
Each ingredient in the Sangkaya Faktong (Thai Kabocha Pumpkin Custard) Recipe plays a vital role in creating that perfect harmony of flavor, texture, and color. These essentials are easy to find yet combine to produce a dessert that feels both exotic and comforting.
- Kabocha Pumpkin (500g): The star of the show, kabocha gives the custard its velvety texture and naturally sweet, rich flavor with a hint of nuttiness.
- Coconut Milk (400ml): Adds creamy richness and a luscious mouthfeel that makes the custard decadent without being heavy.
- Large Eggs (3): The binding agent that transforms the mixture into a silky custard once steamed perfectly.
- Palm Sugar (100g): Provides natural sweetness with caramel notes that elevate the depth of flavor far beyond plain sugar.
- Salt (1 pinch): Enhances all the other flavors, ensuring the sweet and savory balance is spot on.
- Pandan Leaves (2-3, optional): Infuse a subtle, fragrant aroma that lifts the custard into something truly special and memorable.
How to Make Sangkaya Faktong (Thai Kabocha Pumpkin Custard) Recipe
Step 1: Prepare the Pumpkin
Start by cutting the kabocha pumpkin in half, then scoop out the seeds carefully. Steam or boil the pumpkin until it becomes very soft, which usually takes about 15-20 minutes. Softening the pumpkin thoroughly ensures it will blend smoothly into the custard base without any lumps, giving you that velvety texture everyone craves.
Step 2: Mix the Custard Base
In a mixing bowl, whisk together the large eggs, palm sugar, and a pinch of salt until the mixture becomes consistent and slightly frothy. Meanwhile, gently warm the coconut milk over low heat, being careful not to bring it to a boil. Slowly pour the warm coconut milk into the egg mixture while stirring continuously to prevent the eggs from curdling. This slow incorporation is key to creating a silky custard that will set beautifully.
Step 3: Combine Pumpkin and Flavorings
Fold the smooth pumpkin puree into the custard base evenly to create a beautiful orange-hued mixture. At this stage, if you’re using pandan leaves, add them to the mixture so they can infuse their subtle floral notes during steaming. This extra touch uplifts the custard’s flavor into something truly aromatic and special.
Step 4: Steam the Custard
Pour the prepared mixture back into the hollowed pumpkin shells or use individual custard molds if preferred. Cover each container with foil or a snug-fitting lid to prevent any water from dripping over the custard. Steam over medium heat for about 30-40 minutes, checking occasionally. The custard should set but remain tender and slightly wobbly in the center, signaling that it is perfectly cooked.
Step 5: Cool and Chill
Once steamed, let the custard cool to room temperature before moving it to the refrigerator. Chilling not only firms up the custard to the ideal creamy texture but also helps the flavors to meld beautifully. Sangkaya Faktong (Thai Kabocha Pumpkin Custard) is best enjoyed chilled as a refreshing, indulgent treat with every bite bursting with subtle sweetness and coconut goodness.
How to Serve Sangkaya Faktong (Thai Kabocha Pumpkin Custard) Recipe
Garnishes
To accentuate the natural beauty of this custard, consider sprinkling it with some finely shredded toasted coconut or a few toasted pumpkin seeds for a delightful crunch. A tiny drizzle of coconut cream or a light dusting of cinnamon can also amplify the flavors and presentation.
Side Dishes
This custard shines as a standalone dessert, but you can pair it with fresh tropical fruits like mango or dragon fruit for a vibrant, refreshing contrast. A cup of jasmine tea or a light Thai iced tea complements the sweetness with gentle floral notes, perfect for a full, balanced experience.
Creative Ways to Present
For a festive occasion, serve the custard in the pumpkin shell itself for an eye-catching, rustic look. Alternatively, portion the custard into small jars or ramekins for individual servings that feel both elegant and inviting. Adding a pandan leaf alongside the dish can enhance the authentic Thai vibe beautifully.
Make Ahead and Storage
Storing Leftovers
Leftover Sangkaya Faktong (Thai Kabocha Pumpkin Custard) should be stored in an airtight container in the refrigerator. It will keep well for up to 3 days, maintaining its creamy texture and delightful flavor.
Freezing
While freezing is possible, it may slightly alter the delicate texture of the custard, making it less silky after thawing. If you choose to freeze, store it in a freezer-safe container for up to 1 month and thaw slowly in the refrigerator overnight before serving.
Reheating
To enjoy the custard warm, gently reheat it in a steamer or microwave on a low setting to avoid overcooking or drying out. However, many prefer this dish chilled, as the texture and flavors are at their best when served cold.
FAQs
Can I use a different type of pumpkin for this recipe?
Yes, but kabocha pumpkin is preferred for its natural sweetness and creamy texture. Other pumpkins might work but could result in a less rich custard.
Is palm sugar necessary, or can I substitute it?
Palm sugar adds a unique caramel flavor that’s hard to replicate. You can use brown sugar in a pinch, but expect a slightly different taste.
What if I don’t have pandan leaves?
The pandan leaves are optional but add a lovely aroma. You can simply omit them without affecting the overall success of the custard.
How do I know when the custard is done steaming?
The custard should be set around the edges and only slightly jiggly in the center. A toothpick inserted should come out mostly clean.
Can I make this recipe vegan?
Traditional Sangkaya Faktong uses eggs, which provide structure. For a vegan version, you’d need egg substitutes and adjustments, but it won’t have the exact same texture.
Final Thoughts
Making Sangkaya Faktong (Thai Kabocha Pumpkin Custard) Recipe is a wonderful way to bring a taste of Thailand’s rich culinary heritage into your kitchen. It’s approachable, incredibly satisfying, and full of warm, comforting flavors that make it perfect for sharing with loved ones. I encourage you to give this recipe a try—you might find it becoming a beloved staple in your dessert repertoire!
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Sangkaya Faktong (Thai Kabocha Pumpkin Custard) Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4-6 servings
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
- Diet: Gluten Free
Description
Sangkaya Faktong is a traditional Thai dessert featuring creamy, smooth kabocha pumpkin custard steamed inside the pumpkin shell. This dish combines the natural sweetness of kabocha with coconut milk and palm sugar to create a delicate, aromatic treat often enhanced with fragrant pandan leaves. Perfectly set after steaming, the custard offers a rich yet light experience best served chilled.
Ingredients
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 all the seeds. Then, steam or boil the pumpkin halves until the flesh is very soft, approximately 15-20 minutes. Once tender, mash or puree the pumpkin flesh until smooth to ensure it blends perfectly into the custard.
- Make the Custard Base: In a mixing bowl, whisk together the eggs, palm sugar, and a pinch of salt until well combined. Gently warm the coconut milk without boiling, and slowly add it to the egg mixture while stirring continuously to prevent the eggs from cooking prematurely. This step creates the smooth, silky custard foundation.
- Combine Pumpkin and Custard: Fold the pumpkin puree evenly into the custard mixture. If using pandan leaves, add them now to infuse a subtle floral aroma into the custard as it steams.
- Steam the Custard: Pour the custard mixture back into the pumpkin shells or into custard molds. Cover with foil or a lid to prevent condensation from dripping onto the custard. Steam over medium heat for 30-40 minutes until the custard is set but still tender in the center. Check doneness by gently shaking or inserting a toothpick; it should come out mostly clean.
- Cool and Serve: Allow the custard to cool to room temperature, then refrigerate until chilled. Serving cold enhances the creamy texture and refreshing flavors of this traditional Thai dessert.
Notes
- Adjust palm sugar to taste depending on your preferred sweetness level.
- Using pandan leaves is optional but recommended for authentic aroma and flavor.
- Make sure the coconut milk is warm, not hot, when mixing with eggs to avoid curdling.
- Use a gentle steam to prevent the custard from cracking or drying out.
- Can also be steamed in small custard molds if preferred over using the pumpkin shell.
