Thai Steamed Pumpkin Custard Sankaya Fak Thong 🎃🍮

Description

Sankaya Fak Thong is a classic Thai dessert where sweet coconut egg custard is steamed inside tender pumpkin until silky and fragrant. The custard turns soft and creamy while the pumpkin becomes delicate and naturally sweet, creating a dessert that feels both rustic and elegant. 🎃
‎
Hook ✨
‎
Silky coconut custard set inside tender pumpkin creates one of Thailand’s most beautiful and comforting traditional desserts. 🍮

Ingredients

• Pumpkin
• ‎
• 🎃 1 small kabocha or Thai pumpkin, about 1.2 kg (2.6 lb)
• ‎
• Custard filling
• ‎
• 🥚 3 eggs
• 🥥 250 ml coconut milk (1 cup / 8 fl oz)
• 🍬 90 g palm sugar (⅓ cup / 3.2 oz)
• 🧂 1 g salt (¼ tsp / 0.03 oz)
• 🌿 5 ml pandan extract or 1 small pandan leaf, optional (1 tsp / 0.17 fl oz)

Preparation

1. 1️⃣ Prepare the pumpkin
2. ‎
3. Wash the pumpkin well, cut a lid around the stem, and scoop out the seeds and fibers without breaking the shell. 🎃
4. ‎
5. 2️⃣ Make the custard
6. ‎
7. Whisk eggs, coconut milk, palm sugar, salt, and pandan until fully combined and smooth. 🥥
8. ‎
9. 3️⃣ Fill the pumpkin
10. ‎
11. Pour the custard mixture into the hollow pumpkin, leaving a little space at the top. 🥚
12. ‎
13. 4️⃣ Set up the steamer
14. ‎
15. Place the filled pumpkin in a steamer over gently boiling water and cover with the lid. 🔥
16. ‎
17. 5️⃣ Steam slowly
18. ‎
19. Steam for about 45–50 min until the custard is just set and the pumpkin is tender. 🍮
20. ‎
21. 6️⃣ Cool the dessert
22. ‎
23. Remove the pumpkin carefully and let it cool enough to firm up before slicing. ❄️
24. ‎
25. 7️⃣ Slice neatly
26. ‎
27. Cut the pumpkin into wedges so each piece shows the custard center. 🔪
28. ‎
29. 8️⃣ Serve
30. ‎
31. Serve at room temperature or lightly chilled for the cleanest texture and flavor. 🍽️

Total Time

🕒 Prep: 15 min
🔥 Cook/Bake: 50 min
🛋 Rest: 15 min
⏰ Total: 80 min

Back to full recipe