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Sangkaya Fuk-Thong (Steamed pumpkin custard)

Method

  • Remove the top off the pumpkin and remove the seeds (keeping the pumpkin whole).
  • Whisk the eggs with both sugars, the salt and coconut milk. Then pour through a sieve into the pumpkin. Place the lid on the pumpkin and gently steam for about 90 mins.
  • Slice and serve hot or cold with a scoop of vanilla ice cream on top.
  • Phudon Prachum - Cape Panwa Hotel, Phuket, Thailand

Ingredients

  • 1 small pumpkin
  • 4 eggs, well beaten
  • 100 gm palm sugar, shaved (or soft brown sugar) & slightly melted
  • 100 gm white sugar
  • ½ tspn salt
  • 200 gm coconut milk
  • vanilla ice cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
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    1 lb450 gm