Indulge in the delightful sweetness of Sangkaya Fak Thong, a traditional Thai dessert that will transport your taste buds to the vibrant streets of Thailand. This creamy pumpkin custard, boasting a luxuriously soft and chewy texture, is a perfect blend of comforting warmth and subtle spice. The vibrant orange hue of the pumpkin perfectly complements the rich, subtly sweet custard, creating a visually stunning and incredibly delicious treat. Its gentle sweetness makes it a perfect ending to any meal, or a delightful afternoon snack. The preparation may seem involved, but the result is well worth the effort.
This recipe for Sangkaya Fak Thong provides a step-by-step guide to recreating this iconic Thai dessert in your own kitchen. We'll walk you through each stage, from preparing the pumpkin to achieving that perfect balance of texture and flavor, ensuring even novice cooks can achieve success. Get ready to experience the magic of this authentic Thai recipe and impress your friends and family with this truly special dessert.
Tools Needed
- Sharp knife
- Spoon
- Scotch-Brite or small brush
- Container
- Sieve
- Thin white cloth
- Steamer
Ingredients
- Pumpkin: 1 kg (1000g)
- Eggs: 4 (duck eggs or chicken eggs, or a mix)
- Coconut Milk
- Coconut Sugar or Palm Sugar
- Salt: a little
- Pandanus Leaves: 4-5
Step-by-Step Instructions
Step 1. Prepare the Pumpkin and Custard Mixture
- Cut off the pumpkin stem using a sharp knife. Scoop out the seeds and clean the inside with water.
- Wash the pumpkin thoroughly, both inside and outside.
- Crack the eggs into a container. Mix in coconut milk, sugar, salt, and chopped pandan leaves.
- Mix all ingredients until smooth. Strain the mixture through a sieve lined with thin cloth to remove undissolved sugar, egg clumps, and pandan leaf bits.
Step 2. Steam the Pumpkin Custard
- Place the cleaned pumpkin in a plate or container suitable for steaming.
- Pour the strained custard mixture into the pumpkin. Steam over medium-high heat until boiling, then reduce heat to low.
- Steam for 1 hour and 30 minutes, checking and ventilating every 15-20 minutes.
- Check doneness by inserting a sharp stick into the custard. If it comes out clean, the custard is ready.
Step 3. Cool and Serve
- Let the pumpkin custard cool completely.
- Cut the pumpkin in half and serve.
Read more: Crispy Thai Corn Fritters: Easy Party Snack Recipe
Tips
- Use a ripe pumpkin for a better texture and flavor. Mature pumpkins have a chewy texture.
- Pandanus leaves help to reduce the eggy smell and enhance the flavor of the custard.
- Remove any bubbles that rise to the surface of the custard before steaming.
Nutrition
- Calories: approximately 400-600
- Fat: 25-40g
- Carbs: 50-70g
- Protein: 8-12g
FAQs
1. Can I use canned pumpkin puree instead of fresh pumpkin?
Yes, you can! Just make sure it's plain pumpkin puree, not pumpkin pie filling, which already contains spices and sugar.
2. How can I tell if my custard is cooked through?
The custard is done when it's set and no longer jiggles when you gently shake the pan. A toothpick inserted into the center should come out clean.
3. What can I do if my custard is too runny?
If your custard is too runny, you can simmer it for a bit longer, or thicken it by adding a teaspoon of cornstarch mixed with a little cold water to the mixture before cooking.
With its vibrant color, delicate sweetness, and irresistible texture, Sangkaya Fak Thong is a truly rewarding dessert to make. This recipe allows you to experience the authentic flavors of Thailand in your own kitchen, impressing friends and family with a taste of something truly special. So, gather your ingredients and embark on this culinary journey – your taste buds will thank you!