Recipe of Ultimate THAI PUMPKIN CUSTARD (สังขยาฟักทอง)

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THAI PUMPKIN CUSTARD (สังขยาฟักทอง). This Halloween you can carve a pumpkin and eat it, too! Watch me make this traditional Thai dessert in a bunny costume :) Life IS more fun in costumes! สังขยาฟักทอง Thai Pumpkin custard updated their website address. Thai pumpkin custard is a great dessert for Fall.

THAI PUMPKIN CUSTARD (สังขยาฟักทอง) Makes a great Halloween or Thanksgiving dessert recipe. Thai Pumpkin Custard Dessert Recipe (Sankaya). Thai Pumpkin Soup with Coconut Milk.

Hey everyone, it is me, Dave, welcome to our recipe site. Today, we're going to make a distinctive dish, thai pumpkin custard (สังขยาฟักทอง). It is one of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

This Halloween you can carve a pumpkin and eat it, too! Watch me make this traditional Thai dessert in a bunny costume :) Life IS more fun in costumes! สังขยาฟักทอง Thai Pumpkin custard updated their website address. Thai pumpkin custard is a great dessert for Fall.

THAI PUMPKIN CUSTARD (สังขยาฟักทอง) is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. THAI PUMPKIN CUSTARD (สังขยาฟักทอง) is something that I have loved my whole life. They're fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have thai pumpkin custard (สังขยาฟักทอง) using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make THAI PUMPKIN CUSTARD (สังขยาฟักทอง):

  1. {Get 3 of small pumpkins or you can use one medium size.
  2. {Make ready 3 of whole eggs.
  3. {Take 2 of egg yolks.
  4. {Prepare 1 cup of palm sugar (Brown sugar is optional).
  5. {Get 1/2 can of coconut milk.
  6. {Make ready 1/3 of salt.
  7. {Make ready 2-4 of Pandan leaves or vanilla extract.

Thai Pumpkin Custard Dessert Recipe (Sankaya) by Templeofthai.com. Faktong Sangkaya is a traditional Thai dessert where a coconut custard is steamed inside a hollowed-out kabocha squash. Alternatively, set the pumpkin into a larger bowl and support the sides with scrunched up aluminum foil. Pour the custard into the pumpkin, just until it touches the pumpkin.

Steps to make THAI PUMPKIN CUSTARD (สังขยาฟักทอง):

  1. 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..
  2. 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..
  3. Pour your custard through the sieve to get rid of the pandan leaves and bids. Then pour the custard into the pumpkin..
  4. 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..
  5. 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..

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 the table it makes a nice dessert for any type of meal. Watch as we show you how easy it is to make this interesting and very authentic Thai. Sangkhayaa, what Thai people use to refer to Thai custard rich with chicken eggs. It can be made with different variations and one is to incorporate pumpkin in the dessert making.

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