I enjoy this recipe because it looks impressive yet feels simple to prepare. I like that the pumpkin itself becomes the serving vessel, which makes presentation effortless. I also appreciate how the custard is creamy without being heavy, and how the balance of palm sugar and coconut milk creates a deep, satisfying sweetness.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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
Directions
I start by cutting off the top of the kabocha pumpkin and carefully scooping out all the seeds. I then steam the pumpkin for about 15 minutes until it is slightly softened but still holds its shape.
While the pumpkin steams, I whisk together the eggs, coconut milk, palm sugar, white sugar, salt, and vanilla extract until everything is well combined and smooth. I like to strain this mixture to ensure the custard turns out silky.
Next, I pour the custard mixture into the steamed pumpkin, place the pumpkin lid back on top, and steam it for another 30 to 40 minutes until the custard is fully set. I let it cool completely before slicing and serving.
Servings and Timing
I usually make this recipe to serve 4 people. The prep time is about 20 minutes, the cooking time is around 40 minutes, and the total time comes to roughly 1 hour from start to finish.
Variations
I sometimes replace vanilla extract with pandan extract for a more traditional aroma. When I want a richer custard, I add an extra tablespoon of coconut cream. For a deeper caramel flavor, I reduce the white sugar slightly and rely more on palm sugar.
Storage/Reheating
I store leftover Sangkaya Faktong in an airtight container in the refrigerator, where it keeps well for up to 3 days. I prefer eating it chilled, but if I want it slightly warm, I gently reheat individual slices by steaming them briefly rather than using a microwave.
FAQs
What type of pumpkin works best for this recipe?
I always use kabocha pumpkin because it has a naturally sweet flavor and firm texture that holds the custard well.
Can I use canned coconut milk?
I can use canned coconut milk, but I find that fresh coconut milk gives the custard a more fragrant and authentic taste.
How do I know when the custard is done?
I check doneness by inserting a toothpick into the center of the custard, and if it comes out clean, I know it is ready.
Can I make this dessert ahead of time?
I often make it a day in advance because chilling helps the custard firm up and makes slicing easier.
Is this dessert very sweet?
I find the sweetness balanced, with the pumpkin adding a natural mild sweetness that complements the custard.
Can I freeze Sangkaya Faktong?
I do not recommend freezing it, as the custard texture can become grainy once thawed.
Do I need to strain the custard mixture?
I always strain it because it removes bubbles and ensures a smooth, creamy texture.
Can I bake this instead of steaming?
I prefer steaming because it keeps the custard moist, but baking in a water bath can work if steaming is not an option.
Is this recipe suitable for vegetarians?
I like that this recipe is completely vegetarian, making it easy to serve to a wide range of guests.
Should I serve it warm or cold?
I personally enjoy it chilled, as the flavors feel more defined and the custard sets beautifully.
Conclusion
I love making Sangkaya Faktong because it celebrates simple ingredients in a beautiful and delicious way. The combination of creamy coconut custard and tender pumpkin never fails to impress, and it is a dessert I return to whenever I want something comforting, elegant, and deeply satisfying.
Sangkaya Faktong is a classic Thai dessert featuring a tender kabocha pumpkin filled with silky coconut custard. Gently sweet, fragrant, and beautifully presented, it’s a comforting yet elegant treat perfect for special occasions or simple indulgence.
Author:Amy
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:4 servings
Category:Dessert
Method:Steaming
Cuisine:Thai
Diet:Vegetarian
Ingredients
1 small kabocha pumpkin (about 1 kg)
3 large eggs
200 ml coconut milk
150 g palm sugar
2 tablespoons white sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Instructions
Cut the top off the pumpkin and scoop out all seeds and stringy flesh.
Steam the hollowed pumpkin for about 15 minutes, until slightly softened but still holding its shape.
In a bowl, whisk together eggs, coconut milk, palm sugar, white sugar, salt, and vanilla extract until smooth.
Strain the custard mixture to remove bubbles and ensure a silky texture.
Pour the custard into the partially steamed pumpkin and place the pumpkin lid back on.
Steam for another 30–40 minutes, until the custard is fully set.
Remove from heat and allow to cool completely.
Slice and serve chilled or at room temperature.
Notes
Straining the custard ensures a smooth, creamy texture.
Kabocha pumpkin works best due to its sweetness and firm flesh.
Chilling before slicing helps the custard set neatly.
