Description
Sangkaya Faktong (Thai Kabocha Pumpkin Custard) is a rich and creamy traditional Thai dessert that perfectly balances the natural sweetness and vibrant color of kabocha pumpkin with a silky coconut milk custard. Steamed inside the pumpkin shell or molds, this dessert delights with a smooth texture and subtle aromatic notes, making it visually beautiful and deliciously satisfying.
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 very soft, then mash or puree it until smooth. This ensures the pumpkin blends seamlessly into the custard base.
- Make the Custard Mixture: In a mixing bowl, whisk together eggs, palm sugar, and a pinch of salt until well combined. Gently warm the coconut milk, then slowly add it to the egg mixture, stirring continuously to avoid cooking the eggs. This creates the silky foundation for your custard.
- Combine Pumpkin and Custard: Fold the smooth pumpkin puree evenly into the custard mixture. If using pandan leaves, add them now to infuse a subtle floral aroma and flavor as you proceed to 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 in, then steam over medium heat for about 30-40 minutes, or until the custard is set but still tender in the center.
- Cool and Serve: Let the custard cool to room temperature before refrigerating. Serve chilled for the best creamy texture and refreshing taste.
Notes
- Use fresh kabocha pumpkin for the best natural sweetness and flavor.
- Keep steaming temperature gentle to prevent the custard from curdling.
- Whisk the custard mixture slowly to avoid bubbles and lumps.
- Test doneness by inserting a toothpick or knife; it should come out clean but the center remains tender.
- Remove pandan leaves before serving—they are for aroma only.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (approx. 150g)
- Calories: 210 kcal
- Sugar: 18g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 110mg