Thai Pumpkin custard Sankaya Fak Tong 

The perfect holiday dessert!

A perfect balance of indulgence and nourishment!

1. Grab these simple ingredients

2. Combine eggs, sugar, coconut milk, salt and pandan leaves to a bowl. Massage until well blended. 

3. Carve the squash by cutting off the top of the pumpkin to create a hollow bow then wash and clean.

4. Pour the custard  into the hollowed out squash.

5. Add the entire squash, with custard inside, to a steaming pot, cover and steam!

6. Steam until the custard is set. Rest it cooled before serving.

7. Use a sharp knife  to slice into the cooked squash and serve.   That's it! 

Full recipe at: