Sangkaya Faktong: Creamy Thai Pumpkin Custard Bliss
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.
- 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.
Avoid freezing, as it affects custard texture.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 140mg
