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Sangkaya Phak Thong (Custard Steamed in Pumpkin)

Make Sangkaya Phak Thong (Custard Steamed in Pumpkin) at home with Egg, Palm Sugar, Pandanus Leaves, Coconut Milk, and Pumpkins. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1
• 3/4 cup
• 3
• 1
• 2

Method (preview)

1. 1

   With a small sharp pointed knife, cut a star shaped opening around the stems of the pumpkins, lift the stems, and remove the seeds and membrane from inside.

2. 2

   Combine sugar with egg, beat with pandan leaves for about 10 minutes, then continue beating, adding the coconut milk.

3. 3

   Strain through cheesecloth into the hollowed out pumpkins, leaving about 1 inch space at the top.

4. 4

   Place the pumpkins in small bowls for support, and place in a steamer tray, putting the stems on the tray also.

5. 5

   Steam for about 45 minutes.

6. 6

   Replace the stems as lids, and serve cool.