Sangkaya fak thong
Sangkaya fak thong, from above
Non vegEggCentral Thailand

Sangkaya fak thong

A whole pumpkin hollowed out and filled with coconut custard. Slice it and gasp.

90 minTime
6 gProtein each
mildSpice
Custard in a pumpkin2 chapters · 1 min read

Make it your way

Grandma's wayWhole pumpkin steamed with coconut palm sugar custard.
The original
212kcalsame
6 gproteinsame
1 gfibresame
90minutessame

Sangkaya fak thong.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Pumpkin1 small kabocha, about 1.2 kg
Egg5
Thick coconut milk1 cup
Palm sugar (gula melaka)⅔ cup
Pandan leaves3
Salta pinch

Method

5 steps
  1. 1Cut a lid from the pumpkin and scoop out the seeds. Rinse and dry.
  2. 2Squeeze the eggs with palm sugar, coconut milk, salt and pandan leaves until the sugar dissolves. Strain.
  3. 3Pour the custard into the pumpkin.
  4. 4Steam over medium heat 60 to 75 minutes until the custard is set and the pumpkin is tender.
  5. 5Cool completely, chill, then slice into wedges.
Serve it like this

Serve chilled wedges on a plate, showing the custard against the orange flesh.

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Make it a meal

What goes with Sangkaya fak thong: a bread or rice, a side, something to drink and something sweet.

A little snack Tod man pla40 min
A little snack Sai ua60 min
To drink Thai iced tea15 min
To drink Cha manao12 min
Something sweet Mango sticky rice45 min
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