Description
Sangkaya Faktong is a traditional Thai dessert made with kabocha pumpkin and coconut milk custard. It has a creamy texture and sweet, fragrant flavor.
Ingredients
Scale
- 1 small kabocha pumpkin (about 1 kg)
- 3 eggs
- 200 ml coconut milk
- 150 g palm sugar
- 2 tbsp white sugar
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Instructions
- Cut off the top of the kabocha pumpkin and scoop out the seeds.
- Steam the pumpkin for 15 minutes until slightly softened.
- Whisk eggs, coconut milk, palm sugar, white sugar, salt, and vanilla extract in a bowl.
- Strain the custard mixture into the pumpkin.
- Cover with the pumpkin top and steam for 30-40 minutes until set.
- Let cool before slicing and serving.
Notes
- Use fresh coconut milk for best flavor.
- Check doneness by inserting a toothpick – it should come out clean.
- Serve chilled for a firmer texture.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg
Keywords: Thai dessert, pumpkin custard, sangkaya, kabocha recipe