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
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 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.
