Thai Pumpkin custard Sankaya Fak Tong

A perfect balance of indulgence and nourishment! A perfect balance of indulgence and nourishment! SEE RECIPE

1. Grab these simple ingredients

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

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

4. Pour the custard into the hollowed out squash. 4. Pour the custard into the hollowed out squash. SEE RECIPE

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

Full recipe at: www.simplysuwanee.com

ENJOY! ENJOY! SEE RECIPE

Thai Pumpkin custard Sankaya Fak Tong

The perfect holiday dessert!

1. Grab these simple ingredients

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.

Full recipe at: www.simplysuwanee.com