Name: Sangkaya Faktong (Thai Kabocha Pumpkin Custard) Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Thai
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)

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Introduction

Sangkaya Faktong is a delightful Thai dessert that features a creamy pumpkin custard steamed inside a kabocha pumpkin shell. This dish combines the natural sweetness of kabocha with rich coconut milk and eggs, resulting in a smooth, fragrant dessert perfect for any occasion.

A shiny, smooth, pumpkin-shaped dessert with a bright orange outer layer sits on a white plate with a subtle texture. The dessert has a wavy, rounded edge and is hollowed in the center, filled with a creamy white layer topped with small pieces of crushed nuts scattered across the surface. A single fresh green leaf garnishes the cream in the middle. A silver spoon rests on the plate beside the dessert, and the whole setting is placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: 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 to create a seamless texture for the custard.
Step 2: In a bowl, whisk together the eggs, palm sugar, and a pinch of salt until well blended. Gently warm the coconut milk, then slowly add it to the egg mixture, stirring continuously to prevent the eggs from cooking.
Step 3: Fold the pumpkin puree evenly into the custard mixture. Add pandan leaves now if using, to infuse a subtle floral aroma during steaming.
Step 4: Pour the mixture into the pumpkin shells or into custard molds. Cover with foil or a lid to keep water from dripping inside, and steam over medium heat for 30-40 minutes, or until the custard is set but tender in the center.
Step 5: Allow the custard to cool to room temperature before refrigerating. Serve chilled to enjoy the best creamy texture and refreshing flavor.

Tips & Variations

Use pandan leaves for authentic aroma, or substitute with vanilla bean for a different but complementary fragrance.
Adjust palm sugar quantity based on your preferred sweetness level.
If kabocha pumpkins are unavailable, small sugar pumpkins can be used as a substitute.

Storage

Store the custard in the refrigerator, covered, for up to 3 days. Reheat gently with steam if preferred warm, but it is traditionally served chilled for best texture and flavor.

How to Serve

The image shows a dessert shaped like a small pumpkin with three layers. The bottom layer is a smooth, pale yellow base. The middle layer is a light orange color, thicker than the bottom, with a soft, jelly-like texture. The top layer is a bright, glossy orange ring looking like a pumpkin’s top edge, surrounding a white creamy center sprinkled with crushed nuts. A single small green leaf decorates the middle of the white center. The dessert sits on a white plate with a dark rim placed on a white marbled surface, and a silver spoon is next to it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of palm sugar?

Yes, you can substitute palm sugar with regular granulated sugar or brown sugar, but the flavor will be less caramel-like and slightly different from the traditional taste.

How do I know when the custard is fully cooked?

The custard is done when it is set on the edges but still slightly tender and jiggly in the center. Avoid overcooking to maintain a smooth and creamy texture.