THAI PUMPKIN CUSTARD (สังขยาฟักทอง)
THAI PUMPKIN CUSTARD (สังขยาฟักทอง)

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, thai pumpkin custard (สังขยาฟักทอง). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

THAI PUMPKIN CUSTARD (สังขยาฟักทอง) is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. THAI PUMPKIN CUSTARD (สังขยาฟักทอง) is something that I’ve loved my whole life.

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. สังขยาฟักทอง Thai Pumpkin custard updated their website address. Faktong Sangkaya is a traditional Thai dessert where a coconut custard is steamed inside a hollowed-out kabocha squash. Alternatively, set the pumpkin into a larger bowl and support the sides with scrunched up aluminum foil.

To begin with this particular recipe, we must prepare a few ingredients. You can have thai pumpkin custard (สังขยาฟักทอง) using 7 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make THAI PUMPKIN CUSTARD (สังขยาฟักทอง):
  1. Get 3 small pumpkins or you can use one medium size
  2. Get 3 whole eggs
  3. Get 2 egg yolks
  4. Take 1 cup palm sugar (Brown sugar is optional)
  5. Take 1/2 can coconut milk
  6. Make ready 1/3 salt
  7. Take 2-4 Pandan leaves or vanilla extract

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Instructions to make THAI PUMPKIN CUSTARD (สังขยาฟักทอง):
  1. 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.
  2. 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.
  3. Pour your custard through the sieve to get rid of the pandan leaves and bids. Then pour the custard into the pumpkin.
  4. 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.
  5. 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.

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