Sangkhaya Fak Thong Steamed Custard In Pumpkin Recipes
SANGKHAYA FAK THONG (STEAMED CUSTARD IN PUMPKIN)
Easy to make Thai dessert which is commonly found for sale in the local evening food markets across Thailand.
Provided by Member 610488
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 298.4, Fat 19.3, SaturatedFat 13.6, Cholesterol 264.4, Sodium 197.2, Carbohydrate 23.3, Fiber 1.6, Sugar 21.7, Protein 9.8
STEAMED PUMPKIN AND COCONUT CUSTARD (SANGKAYA FAK TONG)
Make and share this Steamed Pumpkin and Coconut Custard (Sangkaya Fak Tong) recipe from Food.com.
Provided by Tisme
Categories Dessert
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut the top off the pumpkin and carefully scoop out the seeds and the stringy insides. then rinse well. Place the pumpkin upside down in a steamer and steam for about 15 minutes until partly cooked. Remove and turn upright to allow any steam to escape.
- In a small wok or pan, mix the egg with the sugar, coconut cream cinnamon, vanilla and salt. Gently warm this mixture over a low heat to a little above room temperature, then strain it.
- Pour into the pumpkin and steam gently for about 20 minutes until the custard is cooked; it should be softly set, with a light wobble if you nudge the pumpkin. If you find the custard needs a little more time, wipe dry the inside of the steamer lid before replacing it, so no water drips on to the custard as it steams.
- When it is done, lift off the entire steamer basket and place on a large plate. Leave the custard-filled pumpkin to cool completely before serving.
- When ready to serve, take a knife and cut a wedge of the pumpkin just as if it were a pie. The custard should be firm enough to stand on its own and not be runny.
- You can eat the whole pumpkin, the skin and flesh of the pumpkin and the creamy custard inside.
- You can refrigerate any leftovers for later.
Nutrition Facts : Calories 143.9, Fat 5.2, SaturatedFat 4.2, Cholesterol 46.5, Sodium 65.5, Carbohydrate 22.7, Fiber 0.1, Sugar 22.2, Protein 1.9
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