Sangkaya Thai Coconut Custard Recipes

SANGKAYA (THAI COCONUT CUSTARD) RECIPE

Steps:

• Grate the coconut and add warm water and squeeze through a muslin cloth for milk.
• Beat the eggs in a blender and dissolve the brown sugar (use plum sugar, if available) in the coconut milk and cream.
• Mix all the ingredients well and add all purpose flour.
• Now prepare the tender coconut by cutting the mouth wide enough and scraping out the flesh.
• Pour the mix in the tender coconut and steam in a pre-heated steamer for around 30 minutes. Serve chilled.

THAI CUSTARD - AUTHENTIC SANGKAYA RECIPE

Steps:

• Whisk the eggs (you can also choose to use a blender).
• Add the coconut cream and the palm sugar.
• Add in the vanilla extract.
• Put the custard in steam safe bowls. Add the bowls into layered steamer.
• Steam for 50 minutes or until the custard reaches 170ºF (75ºC).
• As the custard becomes firm, it will expand. You can check to see if the custard is done by poking a toothpick into the custard. If it comes out cleanly, the custard is done.
• Allow to cool to room temperature.
• Serve with coconut sticky rice!

SANGKHAYA FAK THONG (STEAMED CUSTARD IN PUMPKIN)

Steps:

• Cut a slice off the top of the pumpkin, remove the seeds and most of the soft pulp.
• In a mixing bowl, light whisk the eggs, add the sugar, salt and cream of coconut and stir until well blended.
• Pour the mixture into the pumpkin and steam (for approximately 20 minutes) until the custard is set.

SANKAYA (THAI PUMPKIN CUSTARD)

Steps:

• Make sure ingredients are at room temperature.
• Cut a hole from the top and remove the cap.
• Using a spoon remove all the seeds and guts.
• Fill cavity up to 1" from top with water.
• Pour water into a measuring container.
• Note amount of water.
• That will give you a idea if your pumpkin's cavity is too small for the custard filling. Pour water out of container.
• Mix coconut milk, eggs (5 eggs if using 200ml coconut milk, 6 eggs if using 250ml), sugar and extract well in the measuring container.
• Add Ginko nuts if using.
• Pour into cavity leaving 1" space from top.
• If there is too much headspace (too little filling), you can use evaporate milk to make up the shortfall.
• Put pumpkin into a steamer that has boiling water.
• Do not put cap back on the pumpkin.
• Put cap next to the pumpkin in the steamer or on it (see photo).
• Steam for 45 minutes.
• The custard will rise up a bit (that's why we leave 1" space).
• Use a knife or fork and push it into the custard.
• If it comes out clean. It's done.
• Leave to cool to room temperature.
• If you cut the pumpkin when it has not cooled sufficiently, the custard will be runny.
• I would put it into the fridge before cutting. But that's me.
• Enjoy.