Sangkhaya Fak Thong

1. 1

   Prepare the pumpkin

2. 2

   Clean the pumpkin

3. 3

   Make the custard base

4. 4

   Infuse pandan flavor

5. 5

   Add eggs

6. 6

   Strain the custard

7. 7

   Fill the pumpkin

8. 8

   Steam

9. 9

   Cool and serve

• •Use thicker coconut milk or even coconut cream to help prevent the custard from splitting or not setting properly against the pumpkin walls.
• •After cleaning and washing the pumpkin, allow it to drip dry completely. Any moisture left may prevent the custard from setting properly.
• •Keep the cooking temperature below 180°F (82°C) when heating the sugar mixture to preserve the coconut milk emulsion and prevent curdling.
• •The smaller the kabocha squash, the better for this dessert - it creates a better custard-to-pumpkin ratio.
• •You can prepare Thai Pumpkin Custard up to 2 days ahead. Steam as directed, then cool completely before covering and refrigerating. The texture actually improves after resting overnight as the flavors meld beautifully.
• •If you can't find pandan leaves, frozen screwpine leaves work well, or substitute with 1 teaspoon of good quality vanilla extract.
• •Duck eggs, commonly used in Thailand, create a richer custard, but chicken eggs work perfectly fine.
• •Make sure the water in the steamer doesn't run dry during the long steaming time - check and add boiling water if needed.

• •
  khao-niao-mamuang
• •
  nam-cha-yen
• •
  kluai-tod
• •
  bua-loy

Sangkhaya Fak Thong is a traditional Thai dessert that reflects the Portuguese influence on Thai cuisine dating back to the Ayutthaya period (1351-1767). The Portuguese introduced egg-based custards to Southeast Asia, which Thai cooks adapted using local ingredients like coconut milk, palm sugar, and pandan. The name 'sangkhaya' is derived from the Portuguese 'chanquias' or the Malay 'sengkaya'. Steaming the custard inside a whole pumpkin is a distinctly Thai innovation that showcases the culture's resourcefulness and aesthetic presentation style. This dessert became popular in Central Thailand and Bangkok, often prepared for special occasions, temple offerings, and family gatherings. Today it's a beloved street food and restaurant dessert found throughout Thailand.

Authentic Sangkhaya Fak Thong uses palm sugar rather than white sugar for its distinctive caramel notes and complex sweetness. Fresh pandan leaves are essential for the characteristic aromatic flavor and natural green tint - vanilla is an acceptable substitute but changes the authentic profile. In Thailand, kabocha squash or small Thai pumpkins with sweet, creamy flesh are preferred. The custard should be silky smooth, achieved through proper straining and gentle heating to preserve the coconut milk emulsion. Traditional versions steam the custard directly in the whole pumpkin rather than baking, which creates a more delicate texture. Duck eggs are traditionally preferred for their richer flavor and vibrant color, though chicken eggs are commonly used. The dessert should be served at room temperature or chilled, never hot, allowing the pumpkin flesh and custard to meld into one harmonious bite.