Pumpkins and signs of fall are everywhere (it’s October 1st as I write this post).
It makes me think of this traditional Thai dessert called “Sung-Ka-Ya Fak-Thong / สังขยาฟักทอง” that features pumpkin, pandan, coconut milk, and palm sugar – a Thai way of making custard.

You can think of Pandan as a Southeast Asian’s vanilla, used a various baking & cooking recipes. It has sweet, floral, and grassy aroma with a hint of coconut.

If you are a big fan of creme brulee or creme caramel, this Thai twist might be perfect for you this fall. A new crowd-pleaser in your next fall party.

No baking required. Let’s get cooking!

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Makes 1 medium-size pumpkin custard

Ingredients:
– Medium-size pumpkin (6″-7″ diameter)
– 5 Whole eggs
– 1 Egg yolk
– 1 cup of Coconut cream
– 130 g of Palm sugar, finely shaved
– 1/4 tsp of Salt
– 4 Pandan leaves (tied together in a bundle)

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Preparation:
– To cut the top off the pumpkin, use a sharp knife to score a circle (size of the top you want) around the top. This will help guide your cutting.
Next, carefully pierce small sections of the top, following the guide. Place your hand that’s holding the pumpkin out of the way of the knife’s blade to avoid accident.
Continue until the lid is pierced in circle, then remove the top.
– Remove pumpkin seeds with a spoon, until empty. Then, wash the pumpkin thoroughly inside and out. You can use a brush to scrub and clean the exterior skin.
– To make the custard, combine eggs, yolk, palm sugar, salt, and pandan leaves together. We use a traditional method by squeezing/ mixing the mixture by hand (wearing gloves). This method helps reduces air bubbles when steaming, and help releases the pandan aroma. Continue to mix/ squeeze until the palm sugar is fully dissolved. Then, add coconut cream and mix well.
– Strain custard mixture over a double strainer or cheese cloth. Then, pour the strained custard mixture into the pumpkin. The mixture should almost reach the top to leave room for expansion. Place the pumpkin on a steamer basket that would fit your large pot.
– To steam the pumpkin, boil appx. 3 cups of water in a large pot. When the water comes to a boil, reduces heat to medium low and place the pumpkin in the pot. Open the lid to release the steam every 15 minutes. Cook for the total of 1 hour.
– After 1 hour, the custard is ready. Test by inserting a knife/ skewer into the center. The knife/ skewer should come out clean.
– Let the pumpkin custard cooled completely before refrigerating.

Note:
– The Pumpkin custard can be served warm or cold.
– If you have left over custard mix, you can pour and steam in a ramekin. This mixture will be great for creme brûlée also.

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Hope you enjoy this recipe!
Birdie
10/1/23