Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, thai pumpkin custard (สังขยาฟักทอง). It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Thai Pumpkin Custard Sankaya or Thai pumpkin custard is a Thai-style inside out pumpkin pie in which a lightly sweetened coconut milk and egg custard is. The pumpkin custard known as San Ka Ya is a popular Thai street food snack that can be purchased from vendors by the slice. When served whole and sliced at.
THAI PUMPKIN CUSTARD (สังขยาฟักทอง) is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. THAI PUMPKIN CUSTARD (สังขยาฟักทอง) is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can have thai pumpkin custard (สังขยาฟักทอง) using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make THAI PUMPKIN CUSTARD (สังขยาฟักทอง):
- Make ready 3 small pumpkins or you can use one medium size
- Get 3 whole eggs
- Make ready 2 egg yolks
- Prepare 1 cup palm sugar (Brown sugar is optional)
- Make ready 1/2 can coconut milk
- Take 1/3 salt
- Prepare 2-4 Pandan leaves or vanilla extract
Sankaya or Thai pumpkin custard is a Thai-style inside out pumpkin pie in which a lightly sweetened coconut milk and egg custard is steamed inside This recipe for steamed pumpkin recipe filled with creamy coconut custard comes from the excellent Thai cooking video website, ThaiFoodTonight.com.
Instructions to make THAI PUMPKIN CUSTARD (สังขยาฟักทอง):
- Use a sharp knife cut the top of the pumpkin Then take out the seeds and use a spoon scoop the seed and the inside bits. Wash and let it dry while preparing the custard.
- In a mixing bowl. Add whole eggs, egg yolks. Palm sugar, coconut milk, and salt in a mixing bowl and mix all the ingredients together for a min. Add pandan leaves in and squeeze everything all together by hand and make sure the sugar is melted with other ingredients.
- Pour your custard through the sieve to get rid of the pandan leaves and bids. Then pour the custard into the pumpkin.
- Add some water in a steaming pot. Set it on a high heat until the water is boiling then turn the heat down to medium to medium-high. Keep checking the water level, don't let it dry otherwise, you'll burn the pot and the pumpkin may break.
- Steam until the pumpkin and custard are cooked. It could take from 45 min to 1 hour depends on the size of the pumpkin. Once it’s cooked, let the pumpkin cool down a little bit before serving it. It's easier to cut when it's cool.
So that is going to wrap this up for this special food thai pumpkin custard (สังขยาฟักทอง) recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
