What is the best type of pumpkin to use for this recipe?

Kabocha squash, or Japanese pumpkin, is the traditional choice for Thai Pumpkin Custard due to its sweet, velvety texture. However, you can experiment with other pumpkin or squash varieties as well.

Can I adjust the sweetness of the custard?

Yes, feel free to adjust the sweetness by using more or less sugar to suit your taste.

Can I prepare the custard in advance?

Thai Pumpkin Custard is best enjoyed fresh, but you can make the custard mixture in advance and fill the kabocha squash just before steaming.

Can I use egg yolk instead of whole eggs in this custard?

Yes, you can. But for this recipe, Custards made with egg yolks can be overwhelming in taste and overly thick and creamy in texture. If this is what you want, use coconut milk instead of coconut cream to help balance the delicate flavors that make this custard truly exceptional.

Can I use canned pumpkin puree instead of fresh pumpkin?

No. This specific recipe uses whole kabocha squash. However, there are other variations of this dessert using thinly sliced kabocha or pureed kabocha squash

Thai Pumpkin Custard Recipe (Sankaya Faktong)

Name: Thai Pumpkin Custard Recipe (Sankaya Faktong)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Cuisine: Thai
Ingredients: 1 kabocha squash (around 3 pounds) or 2 small ones around 1.5 pounds each; 1 cup coconut cream; 1 cup sugar; 5 eggs; 3 pandan leaves, fresh or frozen. Or 4-5 drops of vanilla or pandan extract. Find these at the Asian markets in the fresh or frozen section.; 1/2 teaspoon salt

Description

Thai pumpkin custard recipe (Sankaya Faktong) is a traditional Thai dessert with a harmonious blend of sweet and savory, featuring the rich flavors of kabocha squash, pandan leaves, and sweet coconut custard. You'll only need 6 ingredients to make this delightful dessert!

Ingredients

Scale

1 kabocha squash (around 3 pounds) or 2 small ones around 1.5 pounds each
1 cup coconut cream
1 cup sugar
5 eggs
3 pandan leaves, fresh or frozen. Or 4-5 drops of vanilla or pandan extract. Find these at the Asian markets in the fresh or frozen section.
1/2 teaspoon salt

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Instructions

Prepare the Kabocha Squash. Start by washing your squash well and scrape off any rough bits and pieces on the exterior.
Carve the squash. Next, cut off the top of the kabocha squash to create a lid. See the instructions below. Use a spoon to scoop out the seeds and stringy fibers from the inside. You'll want a clean, hollow pumpkin ready to be filled with the raw custard mixture.
Create the Custard Mixture. Combine coconut milk, sugar, eggs, pandan leaves, and a pinch of salt in a mixing bowl. Massage the mixture with your fingers until the ingredients form a smooth, creamy custard mixture. Using hand gloves is handy for this step. Remove the pandan leaves and whisk the eggs for a more smooth texture.
Fill the Pumpkin. Pour the custard mixture into the hollowed-out kabocha squash. Be sure not to overfill, leaving some space at the top as the custard will expand and fill out as you steam it.
Steam the Pumpkin. Place the filled kabocha squash in a steamer pan or basket, cover the pot with a lid, and steam over medium heat for about 30-45 minutes or until the custard is set. You can insert a toothpick or knife into the corner part of the custard to check for doneness; it should come out clean.
Cool and Serve. Once the pumpkin custard is done, allow it to cool to room temperature. Slice and serve the dessert, and enjoy the rich, creamy goodness.

Presenting and serving your custard: You can enhance the presentation of your Thai pumpkin custard with edible leaves or flowers. Add a sprinkle of toasted desiccated coconut or a drizzle of extra coconut milk for garnishing.

How to carve a kabocha squash:

To carve a Kabocha squash, firmly hold it down with the palm of your hand on a cutting board.
Use a medium-sharp knife to cut around the top of the pumpkin to create a lid. Save the pumpkin lid to steam with the custard and use it as a lid for a fun presentation at serving.
Scrape the inside of the kabocha pumpkin with a spoon, removing all fibers and seeds. Rinse and let it dry before filling it with raw custard.
Carefully smooth any bumps or sharp edges on the exterior with the knife. Be cautious not to cut too hard and cause the squash to split while steaming.

* Feel free to carve the top of your pumpkin into any shape you desire, just like you would with a regular pumpkin!

Notes

When using a smaller steamer, make sure the water doesn't touch the squash. Keep an eye on the pot to prevent burning.
Use a timer to check every 10 minutes and add water in 1-cup increments. The steaming time should be increased by 5-10 minutes to account for the cooling effect of the water.
Just cut around the pumpkin and use the pretty pieces if the pumpkin splits. It's common, and there's no stress if yours split.
Use a tight, heat-safe steamer basket or bowl. Aluminum foil can also be used to hold the pumpkin tight.
If you have leftover custard, steam in a ramekin until the custard is cooked through!

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Prep Time: 15
Cook Time: 30
Category: Desserts
Method: steaming
Cuisine: Thai