Fak Thong Sang-Ka-Ya (Pumpkin Custard)

  • 1 small pumpkin
  • 5 duck eggs
  • 1 cup coconut cream
  • 1/2 sugar
  1. Beat the eggs wih coconut cream and sugar until the mixture is frothy.
  2. Cut the top of the pumpkin in square shape to make cover , look like a bowl with a cover.
  3. Pour in the coconut cream mixture. Cook in the steamer for about 30 minutes.
  4. Leave to cool or keep in refrigerator to make the custard firm.
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    Jan said…
    Wow - I've never seen anything like that before. It looks and sounds amazing!!! Love the picture too.
    Fuji Mama said…
    Yum, this looks absolutely wonderful!
    Bentoist said…
    That is one unique dessert!
    Tan.wiratchada said…
    Thank you Jan for amazing comment. This is one unique dessert of Thailand and we have more.~*

    Welcome Fuji mama and thank you for stopping in with wonderful comment~*

    Hi bentoist, thank you for stopping in with the comment~*

    Wish you all have a wonderful weekend.
    Looking forward for your next delicuous dishes.

    Warmest Regards,
    Nate-n-Annie said…
    Wow, I've never seen anything like that before. Thanks for posting the recipe and instructions!
    Diana said…
    That is gorgeous! Do you think chicken eggs would work just as well? Is coconut milk the same as coconut cream if it's the good quality thick kind? I'd love to try this recipe.
    Sophie said…
    What a neat and festive dessert! The photo is so pretty :)! I'd like to include your recipe on our blog, please let me know if you're interested!

    Sophie, Key Ingredient Chief Blogger
    Anonymous said…
    Hi I have tried to make this several time using chicken eggs but all failed. How long do I have to beat the eggs, milk and suger? How much is 1/2 suger?
    Tan.wiratchada said…
    Hi Diana,
    Sorry for lately reply just back from my trip.
    For make a custard or any dessert in Thailand we most use duck eggs because of more thick. And coconut milk or coconut cream are the same. Just different calling. Hope you enjoy the cooking heheheh...

    Hi Sophie,
    Thank you for stopping in with kindly comment. I am your member now.

    -I forget to tell you that we use sugar palm, make more thick.
    -If possible can find duck eggs make more easy.
    -And beat the eggs wih coconut cream and sugar palm at the same time not so long until mixture and frothy.
    -How many sugar palm? Depend on side of your pumpkin. And how sweet you need. But not too sweet that make delicious. During you beat the eggs with coconut cream and sugar palm you can taste a little by using your finger.
    -Before poor into pumpkin be sure inside pumpkin are dry.
    -Stream for 45 minutes

    Hope it help.