This Halloween you can carve a pumpkin and eat it, too! Faktong sangkaya is a traditional Thai dessert made from a Thai pumpkin or a kabocha squash, filled with coconut custard and steamed.
When you slice this masterpiece, you get a wedge of tender, creamy squash filled with a rich custard. It is as beautiful as it is delicious. In some ways, it's kind of like a deconstructed pumpkin pie without the crust!
It can be a bit tricky to make, so be sure to watch the video tutorial if it's your first time. Not to mention in this video I made the recipe in a bunny costume in the spirit of Halloween, so you should watch it just for that 🙂
Video: How to Make Custard in a Pumpkin
All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!
Ingredients
Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.
- Kabocha squash - size does matter here, you don't want to go with anything too big or it would take a long time to cook. If anything I would err on the side of smaller squashes. Choose ripe squashes that has a patch of orange on the skin and feels heavy for its size.
- Coconut milk - Good coconut milk is important in Thai desserts, see this post on how to choose good coconut milk.
- Palm sugar - This is the key flavour in a Thai custard so don't substitute! Choose Thai palm sugar for the correct flavour. Read more about palm sugar here.
- Rice flour - Rice flour is traditional but substituting cornstarch or even all purpose flour here would be okay.
- Salt
- Eggs + egg yolks
- Pandan leaf - Another key flavour in Thai custard. If you can't find fresh leaves, look for frozen, which is also sometimes called "screwpine leaves". Pandan extract is not ideal as it tends to taste quite artificial. If you decide to use it, use sparingly as too much of it is unpleasant. If needed, you can omit it and add a teaspoon of good vanilla.
How to Make Custard in a Pumpkin ฟักทองสังขยา (faktong sangkaya)
Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.
- Cut out the lid of the pumpkin and scoop out all the seeds. Rinse the pumpkin and let dry, upside down, on a towel.
- In a pot, add palm sugar, most of the coconut milk (reserve about 2 Tbsp) and pandan leaf. Cook over medium low heat just until the sugar is all dissolved. Set aside.
- Add the reserved coconut milk to the rice flour and stir to dissolve.
- In a large mixing bowl, add all the eggs, the dissolved rice flour, and salt; whisk until well combined. Slowly whisk in the palm sugar mixture. Strain the custard into a spouted container such as a large measuring cup.
- Set the pumpkin into a bowl just large enough to hold it. Alternatively, set the pumpkin into a larger bowl and support the sides with scrunched up aluminum foil.
- Pour the custard into the pumpkin, just until it touches the pumpkin flesh on the top.
- Steam over medium heat for 50 minutes to an hour. To test for doneness, insert a wooden skewer into the centre and if it comes out clean, it is done. You can also use an instant read thermometer and go for a minimum temp of 175°F. Timing is just an estimate, as the size and thickness of your pumpkin will determine how much time is needed. It may longer if your pumpkin is large.
- Let cool completely before cutting. To serve, cut the pumpkin into wedges.
Custard in a Pumpkin ฟักทองสังขยา (faktong sangkaya)
- Yield: Serves 6-8
Ingredients
- 1 kabocha squash
- 1 cup coconut milk
- 300 grams chopped palm sugar
- 1 Tbsp rice flour
- ½ tsp + ⅛ tsp salt
- 6 eggs + 1 egg yolk
- 1 pandan leaf
Instructions
Cut out the lid of the pumpkin and scoop out all the seeds. Rinse the pumpkin and let dry, upside down, on a towel.
In a pot, add palm sugar, most of the coconut milk (reserve about 2 Tbsp) and pandan leaf. Cook over medium low heat just until the sugar is all dissolved. Set aside.
Add the reserved coconut milk to the rice flour and stir to dissolve.
In a large mixing bowl, add all the eggs, the dissolved rice flour, and salt; whisk until well combined. Slowly whisk in the palm sugar mixture. Strain the custard into a spouted container such as a large measuring cup.
Set the pumpkin into a bowl just large enough to hold it. Alternatively, set the pumpkin into a larger bowl and support the sides with scrunched up aluminum foil. Pour the custard into the pumpkin, just until it touches the pumpkin flesh on the top.
Steam over medium heat for 50 minutes to an hour. To test for doneness, insert a wooden skewer into the centre and if it comes out clean, it is done! Let cool completely before cutting.
To serve, cut the pumpkin into wedges.
Prem
Can I steam this in an instant pot?
Pailin Chongchitnant
If you can figure out how to steam on low heat in the IP, then yes, otherwise, the heat might be too high and cause the custard to be bubbly.
Pana
Hello! I've loved following your recipes here. I'm wondering if this recipe for sangkaya will also work on its own to be eaten with coconut sticky rice? Thank you!