Friday, January 29, 2010
Thai Pumpkin Custard
Thai Pumpkin Custard or " Sangkaya Fak Thong " in Thai. This is sweet and creamy custard in pumpkin. This custard is spectacular to look at and wonderful to eat. This is one fevorite dessert of my husband and my mother in law. I enjoy to cook for them alot because of it is very beatyful colour after you are done cooking. It Makes a great Halloween or Thanksgiving recipe. This is actually a really easy recipe to make, a small pumpkin is filled with an easy Thai custard. You can serve warm with a cup of coffe or tea. EnjoY!
1) a small Japanese pumpkin
2) 4 eggs
3) 1 cup palm sugar
4) 1/2 tsp salt
5) 5 Tbsp pandanus leaves juice
6) 1/2 cup water for make pandan leave extract
7) 1 cup good quality coconut milk ( not lite)
8) 5 cup for steam pumpkin custard
1) cut out top of the pumpkin and scoop out all the seed by using spoon. Set aside.
2) cut the pandanus leaves into 3 " long and put to the food processor with water for getting pandanus leaves extract.
3) Sift pandanus leaves extract and set aside
pandanus leaves extract
4) Beat eggs in a large mixing bowl and put pandanus leaves extract, salt, palm sugar and coconut milk.
5) stir very well and make sure all ingredients mix well
6) pour custard into the pumpkin
7)put water 5 cup to steam pot and turn on hight heat
8) move pumpkin custard into the steam pot carefully, don't spill the custard
9)steam the pumpkin for 50 minuts or well done.
10) After 45 minuts, you should see the custard rising like a bubble out of the pumpkin or when the custard appears firm, try inserting a fork down into the custard - it should come out clean. If the custard hasn't set , or if the pumpkin is still not cook, return to steam a little bit longer.
11) Remove from steam pot and allow to cool for at least 30 minutes. Then, using your hands, lift the pumpkin out of the pot and place on a plate.
12) The pumpkin can be sliced and eaten when cool enough.
13) The custard may "drop" a little - this is normal. They can eat whole thing.Enjoy!