Thai Coconut Pumpkin Custard (Sankaya)2011-11-09
- Servings : 5
- Prep Time : 0m
- Cook Time : 5m
- Ready In : 0m
This is a traditional Thai dessert, but can be enjoyed without any sweetening at all. You can also play with adding spices like nutmeg and cinnamon.
The preparation is very easy, but the right cooking time for you may take some experimentation. The guidelines below work for most people.
Have all ingredients at room temperature.
Put the water in a big pot with a basket for steaming. Make sure you have enough room for the pumpkin with the pot lid closed. Start heating the water to boil.
Wash, cut and clean the kabocha like a regular pumpkin: cut a whole in the top, scoop out and discard the seeds and strings. Retain the top for a lid.
Combine the rest of the ingredients into a bowl and stir thoroughly. Do not whip.
Place the pumpkin into the pot, and pour the custard mixture inside, Place the pumpkin\’s top to the side in the steamer.
Put the top on the pot and close it firmly and don\’t disturb it. Let the pumpkin steam for 45-60 minutes. Test the custard with a fork or skewer. When the custard is firm and the skewer comes out pretty dry, it\’s done.
Turn off the heat; when the pumpkin cool enough, put its lid back on, remove it from the pot and let it cool on a plate. Slice it like a pie. You can eat the skin.
It\’s a beautiful and simple dessert. Serve it room temperature or chilled.
- 1 Kabocha squash (Japanese pumpkin), approx 3lb.
- 5 whole eggs
- 1 cup coconut cream (or milk)
- 1/3 cup coconut palm sugar (optional, adjust to taste)
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1-2 tsp vanilla extract, or pandan flavor
- several cups of water for steaming
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