Description
Sangkaya Faktong is a traditional Thai dessert featuring creamy custard steamed inside a kabocha pumpkin. This luscious treat combines smooth pumpkin puree with rich coconut milk and palm sugar, gently steamed to create a silky, aromatic custard that’s both comforting and indulgent.
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 the seeds. Steam or boil the pumpkin until it is very soft, then mash or puree it until smooth to ensure it blends seamlessly into the custard base.
- Make the Custard Mixture: In a mixing bowl, whisk together the eggs, palm sugar, and a pinch of salt until well combined. Gently warm the coconut milk, then slowly add it to the egg mixture while stirring continuously to avoid cooking the eggs, forming a silky custard base.
- Combine Pumpkin and Custard: Fold the smooth pumpkin puree evenly into the custard mixture. If desired, add pandan leaves at this point to infuse a subtle floral aroma and flavor during steaming.
- Steam the Custard: Pour the mixture back into the pumpkin shells or custard molds. Cover with foil or a lid to prevent water from dripping into the custard, then steam over medium heat for about 30-40 minutes until the custard is set but remains tender in the center.
- Cool and Serve: Allow the custard to cool to room temperature before refrigerating. Serve chilled to enjoy the best creamy texture and refreshing taste.
Notes
- Adjust the palm sugar amount based on your preferred sweetness level.
- If pandan leaves are unavailable, you can omit them—the custard will still have wonderful flavor.
- Ensure the steaming water does not boil vigorously to avoid water dripping into and affecting the custard texture.
- Use a fork to test if the custard is set; it should be tender but not liquid in the center.
- This dessert is best served chilled and can be stored in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
Keywords: Sangkaya Faktong, Thai Pumpkin Custard, Kabocha Pumpkin Dessert, Thai Coconut Custard, Steamed Pumpkin Custard, Thai Dessert
