Description

Sangkaya Faktong is a traditional Thai dessert featuring a creamy custard made from kabocha pumpkin, coconut milk, eggs, and palm sugar. The custard is steamed inside the pumpkin shell or molds, creating a rich, silky dessert with a subtle floral aroma from pandan leaves. Perfectly smooth and naturally sweet, this pumpkin custard is a delightful way to enjoy Thai flavors in a comforting treat.

Ingredients

Main Ingredients

500g Kabocha Pumpkin (about 1 medium pumpkin)
400ml Coconut Milk
3 Large Eggs
100g Palm Sugar (adjust to taste)
1 pinch Salt
2-3 Pandan Leaves (optional)

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Instructions

Prepare the Pumpkin: Cut the kabocha pumpkin in half and scoop out the seeds. Steam or boil the pumpkin until very soft, then mash or puree it until smooth. This will ensure the pumpkin blends seamlessly into the custard base.
Mix the Custard Base: In a mixing bowl, whisk together eggs, palm sugar, and a pinch of salt until well combined. Gently warm the coconut milk, then slowly add it to the egg mixture, stirring continuously to avoid cooking the eggs. This creates the silky foundation for your custard.
Combine Pumpkin and Custard: Fold the smooth pumpkin puree evenly into the custard mixture. If using pandan leaves, add them now to infuse a subtle floral aroma and flavor as you proceed to steaming.
Steam the Custard: Pour the mixture back into the pumpkin shells or custard molds. Cover with foil or a lid to prevent water from dripping in, then steam over medium heat for about 30-40 minutes, or until the custard is set but still tender in the center.
Cool and Serve: Let the custard cool to room temperature before refrigerating. Serve chilled for the best creamy texture and refreshing taste.

Notes

Adjust palm sugar according to your desired sweetness.
Steaming instead of baking keeps the custard moist and tender.
Pandan leaves are optional but highly recommended for added fragrance.
Use fresh coconut milk for best flavor and creamy texture.
The custard is best served chilled after refrigeration for at least 2 hours.