Thai Pumpkin Custard (Sangkaya Faktong)
If you love flan but want something lighter and dairy-free, this Thai Pumpkin Custard might become your new favorite dessert. It’s creamy, coconutty, and baked right inside a golden kabocha squash, the “Fak Tong” that Thai people lovingly call the golden pumpkin. This make-ahead treat is the perfect balance of sweet, nutty, and silky, and it fits beautifully on any Thanksgiving table.
Ingredients and Notes
- Pumpkin (Kabocha Squash): Use Japanese kabocha for the best texture and flavor. Its rich, nutty flesh pairs perfectly with the creamy custard. It is better than using sugar pumpkin. Kabocha skin is also edible!
- Palm Sugar: Shave or chop before melting so it dissolves faster. It gives the custard a natural caramel-butterscotch flavor. Or substitute with ½ cup table sugar and ½ cup brown or coconut sugar if needed.
- Coconut Milk: Use full-fat for a rich, creamy custard base.
- Pandan Leaves: Scrunch them before adding to release their fragrance. If unavailable, use 1 teaspoon vanilla extract. Both fresh and frozen pandan leaves are usually available at Asian markets.
- Salt: A pinch of salt enhances the sweetness and deepens the flavor.
- Eggs: Provide structure and that silky, custard like texture.
How to Make Sangkaya Fak Tong in 4 Simple Steps
- Infuse the Coconut Milk: Scrunch up pandan leaves and combine with coconut milk, palm sugar, and salt in a pot. Heat on low until the sugar melts completely. Remove from heat and let it cool completely.
- Prepare the Pumpkin: While waiting, carve out the top of the kabocha like a lid and scoop out the seeds and fibers.
- Make the Custard: Beat the eggs, then slowly whisk them into the cooled coconut mixture. Strain the mixture through a fine mesh for a silky texture.
Fill and Cook: Pour the custard mixture into the pumpkin, leaving about ½ inch from the top. Steam or bake until the custard jiggles slightly and a toothpick inserted in the center comes out clean.
Cooking Method
Traditional Steaming Method:
Steaming is the traditional Thai way to make Sangkaya Fak Tong. Place the filled pumpkin in a snug, heatproof bowl or dish and set it in a steamer over medium-low heat.
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- For a 1-lb pumpkin: Steam for about 45 minutes.
- For a 2-lb pumpkin: Steam for about 90 minutes.
Baking Method:
Alternatively, bake at 300°F (150°C) until the custard sets.
- A 1-lb pumpkin takes about 60–90 minutes.
- A 2-lb pumpkin takes about 90 minutes to 2 hours.
If the custard hasn’t set after the expected time, simply continue cooking and check every 10 minutes.
Serving and Storage Tips
- Let the custard cool completely before slicing. You can make this dessert a day in advance. It actually slices more neatly once chilled. Serve it cold, as Thai people do, and enjoy it plain without any extra sauce or sticky rice.
- Store leftovers in an airtight container in the fridge for up to 4–5 days. The flavor deepens after chilling, making it an even more delightful treat the next day.
- The top part or the lid that got carved out can be used later. Make sure to wrap it in a foil before steaming or baking.
More Kabocha and Thai Dessert Recipes
Thai Pumpkin Custard (Sangkaya Faktong)
If you love flan but want something lighter and dairy-free, this Thai Pumpkin Custard might become your new favorite dessert. It’s creamy, coconutty, and baked right inside a golden kabocha squash, the “Fak Tong” that Thai people lovingly call the golden pumpkin. This make-ahead treat is the perfect balance of sweet, nutty, and silky, and it fits beautifully on any Thanksgiving table.
Equipment
- 1 A fine-mesh strainer
- 2 snug heatproof bowls or dish helps stabilize the pumpkin during steaming.
Ingredients
The pumpkins (Kabocha Squash)
- One 2-lb kabocha squash and One 1-lb kabocha squash
- Or Three 1-lb kabocha squashes
For the Custard
- 500 mL coconut milk (about 2 cups, full-fat)
- 160 g palm sugar (about 1 cup after shaving and packed or 3½ small disks, 2.5-inch diameter)
- 2 pandan leaves (scrunched) (or 1 teaspoon vanilla extract)
- ½ teaspoon salt
- 5 large eggs
Instructions
Step 1: Prepare the Coconut Mixture
- In a medium saucepan, combine coconut milk, palm sugar, salt, and pandan leaves.
- Place the pan over low heat and stir until the sugar completely dissolves. Do not let it boil.
- Remove from heat and let the mixture cool to room temperature.
Step 2: Prepare the Pumpkins
- While the coconut mixture cools, wash and dry the kabocha squashes.
- Cut off the tops like lids and scoop out the seeds and fibers inside.
- Make sure the pumpkins can stand upright in your steamer or baking dish.
Step 3: Make the Custard
- In a large bowl, whisk the eggs gently until combined .
- Slowly pour the cooled coconut mixture into the eggs and whisking until well combined.
- Strain the custard through a fine mesh sieve to achieve a silky texture.
Step 4: Fill the Pumpkins
- Pour the custard mixture into the hollow pumpkins, leaving about ½ inch of space from the top.
- Place the pumpkins in a snug heatproof bowl (if steaming) or dish to keep them steady during cooking.
- Wrap the top part of the pumpkin or small lids with foil.
Cook the Custard by Steaming
- Add water to the steaming pot about 1/3 of the pot. Let the water boil then turn the heat down to medium-low.
- Steam over medium-low heat until the custard is just set and a toothpick inserted in the center comes out clean.
- For a 1-lb pumpkin: steam for about 45 minutes.
- For a 2-lb pumpkin: steam for about 90 minutes.
- Avoid opening the lid too often, as it can cause the custard to get soggy from the droplets of water.
Cook the Custard by Baking
- Preheat oven to 300°F (150°C).
- Place the pumpkins in a baking sheet.
- Bake until the custard is set and a toothpick comes out clean.
- 1-lb pumpkin: 60–90 minutes
- 2-lb pumpkin: 90 minutes–2 hours
- If not yet set, continue baking and check every 10 minutes.
Step 6: Cool and Serve
- Remove from heat and let the custard cool completely to room temperature before slicing.
- For best results, refrigerate overnight before cutting.
- Serve chilled. No need to reheat or serve with sauce — the natural sweetness of the custard is perfect on its own.
Notes
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