Sangkhaya Fak Thong
A silky pandan-coconut custard steamed inside a whole kabocha pumpkin until set and sliceable.
Contains common allergens
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Instructions
- 1
Cut a wide lid off the top of the kabocha, scoop out the seeds and stringy pulp, then wipe the cavity dry with a paper towel.
- 2
In a bowl, gently whisk the eggs with the palm sugar until the sugar dissolves, taking care not to create foam that would mar the custard's smooth texture.
- 3
Stir in the coconut milk, salt, and pandan extract until fully combined, then strain the mixture through a fine sieve for a flawless custard.
- 4
Pour the custard into the hollowed pumpkin, filling it to just below the rim, then place it in a steamer over simmering water.
- 5
Steam covered over medium heat for 45-55 minutes until a toothpick inserted into the custard comes out clean and the pumpkin flesh is tender.
- 6
Let cool to room temperature, then chill for at least 2 hours before slicing into wedges and serving.
Plan it in Listahan
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