Recipe of Super Quick Homemade THAI PUMPKIN CUSTARD (สังขยาฟักทอง)

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, thai pumpkin custard (สังขยาฟักทอง). One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

THAI PUMPKIN CUSTARD (สังขยาฟักทอง) is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. THAI PUMPKIN CUSTARD (สังขยาฟักทอง) is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook thai pumpkin custard (สังขยาฟักทอง) using 7 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make THAI PUMPKIN CUSTARD (สังขยาฟักทอง):

1. Get 3 small pumpkins or you can use one medium size
2. Take 3 whole eggs
3. Take 2 egg yolks
4. Prepare 1 cup palm sugar (Brown sugar is optional)
5. Make ready 1/2 can coconut milk
6. Take 1/3 salt
7. Make ready 2-4 Pandan leaves or vanilla extract

Steps to make THAI PUMPKIN CUSTARD (สังขยาฟักทอง):

1. Use a sharp knife cut the top of the pumpkin Then take out the seeds and use a spoon scoop the seed and the inside bits. Wash and let it dry while preparing the custard.
2. In a mixing bowl. Add whole eggs, egg yolks. Palm sugar, coconut milk, and salt in a mixing bowl and mix all the ingredients together for a min. Add pandan leaves in and squeeze everything all together by hand and make sure the sugar is melted with other ingredients.
3. Pour your custard through the sieve to get rid of the pandan leaves and bids. Then pour the custard into the pumpkin.
4. Add some water in a steaming pot. Set it on a high heat until the water is boiling then turn the heat down to medium to medium-high. Keep checking the water level, don't let it dry otherwise, you'll burn the pot and the pumpkin may break.
5. Steam until the pumpkin and custard are cooked. It could take from 45 min to 1 hour depends on the size of the pumpkin. Once it’s cooked, let the pumpkin cool down a little bit before serving it. It's easier to cut when it's cool.

So that’s going to wrap it up with this exceptional food thai pumpkin custard (สังขยาฟักทอง) recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!