Sangkaya Faktong (Thai Kabocha Pumpkin Custard)
Sangkaya Faktong (Thai Kabocha Pumpkin Custard) is a comforting traditional Thai dessert that blends the natural sweetness and creamy texture of kabocha pumpkin with a rich coconut custard. It has a silky, velvety custard that melts in your mouth, highlighting authentic Thai flavors with simple ingredients. Perfect served warm or chilled, this recipe is easy to follow and adaptable for various dietary preferences.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 500g Kabocha Pumpkin (fresh, peeled and cut)
- 400ml Coconut Milk (full-fat)
- 3 Large Eggs
- 100g Palm Sugar or Brown Sugar (adjust for sweetness)
- Pinch of Salt
- 2 Pandan Leaves (optional, tied into a knot)
Instructions
- Prepare the Pumpkin: Wash the kabocha pumpkin thoroughly. Cut it in half and scoop out the seeds, then slice into manageable pieces. Steam or boil until the flesh is tender and easily pierced with a fork, about 15-20 minutes. Let it cool slightly.
- Make the Custard Mixture: In a mixing bowl, whisk together eggs, coconut milk, palm sugar, and a pinch of salt until the sugar dissolves and the mixture is smooth. If using pandan leaves, add them to the mixture to infuse flavor.
- Combine Pumpkin and Custard: Mash the cooked pumpkin flesh until smooth. Gradually stir it into the custard mixture, ensuring a well-incorporated, velvety blend with no lumps.
- Steam the Custard: Pour the combined mixture into a heatproof dish or individual ramekins. Steam over medium heat for about 30-40 minutes or until the custard is just set but still jiggles slightly in the center.
- Cool and Serve: Remove the custard from the steamer and let it cool to room temperature. For best texture and flavor, refrigerate for at least an hour before serving.
Notes
- Use fresh kabocha pumpkin for brighter flavor and color.
- Slight wobbling in the center means the custard is perfectly cooked and will set as it cools.
- For an ultra-smooth custard, strain the mixture before steaming to remove any solids.
- Palm sugar enhances authentic flavor but brown sugar is an acceptable substitute.
- Use a tight-fitting lid and a cloth on your steamer to trap steam and prevent water droplets on the custard surface.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 60 mg
- Fat: 18 g
- Saturated Fat: 15 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 110 mg
Keywords: Thai dessert, kabocha pumpkin custard, coconut custard, Sangkaya Faktong, steamed custard, gluten free dessert
