Thai Pumpkin Custard (Sang Kaya Fak Thong)
A silky-sweet custard steamed inside a whole sugar pumpkin, infused with coconut and pandan. This Thai dessert is showstopping yet simple—no special equipment needed beyond a pot and steamer.
- Total time
- 45 min
- Servings
- 4
- Calories
- 285
- Protein
- 6g
Ingredients
- 1 medium (2–2.5 lb) sugar pumpkin or kabocha squash, whole and unpeeled
- 1 can (13.5 oz) unsweetened coconut milk, full-fat canned
- 3 large eggs
- ½ cup palm sugar or brown sugar
- ¾ teaspoon pandan extract or vanilla extract
- ¼ teaspoon salt
Instructions
- 1
Place the pumpkin on a cutting board. Using a sharp chef's knife, carefully cut a circle around the stem at the top, about 3 inches across and 2 inches deep, to create a lid. Remove the lid and set it aside.
- 2
Using a sturdy spoon, scrape out all the seeds and stringy fibers from inside the pumpkin, leaving the flesh intact. Rinse the interior under running water and pat dry with a clean kitchen towel.
- 3
In a medium bowl, crack all 3 eggs and whisk them together with a fork until the yolks and whites are uniform, about 30 seconds.
- 4
Add the palm sugar to the eggs and whisk vigorously until the sugar is mostly dissolved and the mixture looks pale and slightly frothy, about 2 minutes.
- 5
Pour the coconut milk into the egg-sugar mixture and add the pandan extract and salt, then whisk until completely uniform, about 1 minute.
- 6
Pour the custard mixture slowly into the hollowed pumpkin, filling it until 1 inch below the rim to leave room for the lid.
- 7
Place the pumpkin lid on top, tilting it slightly so steam can escape but the custard stays mostly enclosed.
- 8
Fill a large pot with water to a depth of 2 inches and bring it to a rolling boil over high heat, about 5 minutes.
- 9
Carefully place the pumpkin on a steamer rack or trivet inside the pot so it sits above the boiling water but not touching it. Cover the pot tightly with a lid.
- 10
Steam over medium-high heat for 30 to 35 minutes, until a knife inserted into the pumpkin flesh (not the custard) slides through easily and the flesh is very tender. Check the water level halfway through and add more boiling water if needed.
- 11
Carefully remove the pumpkin from the pot using tongs or a slotted spoon and place it on a serving platter. Let it cool for 10 minutes before serving.
- 12
When ready to eat, scoop out the custard and a spoonful of the steamed pumpkin flesh together into bowls, serving while warm.
Tools you’ll need
- sharp chef's knife
- cutting board
- sturdy spoon
- medium mixing bowl
- fork or whisk
- large pot with lid
- steamer rack or trivet
- tongs or slotted spoon
- serving platter
- bowls
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