AFF Thailand – Sankaya (Thai Pumpkin Coconut Custard)

While we know Thai food to have its punchy, bold flavours…I must admit I know little about its sweets and desserts. I’ve heard of the sticky rice and mango and the dessert with the red rubies but that’s about it. I just so happen to stumble upon this pumpkin custard dessert and thought it would be unique to try.

The recipe itself is easy as chips. You just need to find yourself a small to medium pumpkin that can stand on its base. I selected a small pumpkin because my family is small. While the original recipe calls for a Japanese pumpkin, I just used an ordinary local one because the Japanese type sold here costs double. But I’m sure any pumpkin can do the trick.

I’ve never had such a dessert before and it is very pleasing to the palate. If you eat the custard all on its own, it might be a little too much and creamy. Eat it with the pumpkin and somehow it feels more balanced in terms of flavour.

Do give this dessert a try and pumpkin is good for you so it’s here is one dessert that is less sinful. 🙂

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THAI PUMPKIN COCONUT CUSTARD RECIPE
(recipe from foodmanna)

Ingredients;

1 medium pumpkin (this recipe can also be used on two small pumpkins)
5 eggs
400ml coconut cream
80g brown sugar
½ teaspoon salt
4 pandan leaves (screwpine leaves)

Steps;

1. Using a sharp knife, slice through the top to create an opening. Scoop out the center fibers and seeds of the pumpkin to make it hollow.

2. Heat up the coconut milk in a sauce pan with the pandan leaves. Bring to a gentle simmer and let the pandan leaves steep for 10 mins. Remove the panda leaves and stir in the sugar until it’s dissolved.

3. Beat the eggs in a separate bowl. Pour the coconut milk into the eggs in a slow stream first and beat. Add the rest of the coconut milk. Strain the mixture to get rid of the foam on top as much as possible.
4. Pour it into the hollow pumpkin.
5. Place in a steamer carefully. I suggest to put like a double layer of foil at the bottom with lots of it hanging out at the sides. This is when the pumpkin has been steamed, it’ll be much easier for you to just scrunch the foil at the sides and lift the pumpkin out. I didn’t do this and had a hard time trying to lift out the pumpkin because after steaming, the flesh is really soft and fragile.
6. Steam for 45 mins to an hour on medium low heat. Let it cool and set the custard in the fridge for at least 4 hours.

7. Slice it into wedges.

Enjoy!

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I am submitting this post to Asian Food Fest – Thailand,
November month hosted by Lena of Frozen Wings