Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, thai pumpkin custard (สังขยาฟักทอง). One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look 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 favored of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. THAI PUMPKIN CUSTARD (สังขยาฟักทอง) is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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):
- Make ready 3 small pumpkins or you can use one medium size
- Get 3 whole eggs
- Make ready 2 egg yolks
- Make ready 1 cup palm sugar (Brown sugar is optional)
- Prepare 1/2 can coconut milk
- Get 1/3 salt
- Take 2-4 Pandan leaves or vanilla extract
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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.
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