Sangkaya Thai Coconut Custard Food

THAI COCONUT CUSTARD

Steps:

• Beat coconut milk, eggs, palm sugar and salt together.
• Cook in a double boiler, stirring constantly, until it resembles soft scrambled eggs.
• Pour into a small casserole dish.
• Bake at 350 degrees Fahrenheit for 30 minutes.
• Brown under a broiler.

SANKAYA (THAI PUMPKIN CUSTARD)

Steps:

• Make sure ingredients are at room temperature.
• Cut a hole from the top and remove the cap.
• Using a spoon remove all the seeds and guts.
• Fill cavity up to 1" from top with water.
• Pour water into a measuring container.
• Note amount of water.
• That will give you a idea if your pumpkin's cavity is too small for the custard filling. Pour water out of container.
• Mix coconut milk, eggs (5 eggs if using 200ml coconut milk, 6 eggs if using 250ml), sugar and extract well in the measuring container.
• Add Ginko nuts if using.
• Pour into cavity leaving 1" space from top.
• If there is too much headspace (too little filling), you can use evaporate milk to make up the shortfall.
• Put pumpkin into a steamer that has boiling water.
• Do not put cap back on the pumpkin.
• Put cap next to the pumpkin in the steamer or on it (see photo).
• Steam for 45 minutes.
• The custard will rise up a bit (that's why we leave 1" space).
• Use a knife or fork and push it into the custard.
• If it comes out clean. It's done.
• Leave to cool to room temperature.
• If you cut the pumpkin when it has not cooled sufficiently, the custard will be runny.
• I would put it into the fridge before cutting. But that's me.
• Enjoy.

STEAMED PUMPKIN AND COCONUT CUSTARD (SANGKAYA FAK TONG)

Steps:

• Cut the top off the pumpkin and carefully scoop out the seeds and the stringy insides. then rinse well. Place the pumpkin upside down in a steamer and steam for about 15 minutes until partly cooked. Remove and turn upright to allow any steam to escape.
• In a small wok or pan, mix the egg with the sugar, coconut cream cinnamon, vanilla and salt. Gently warm this mixture over a low heat to a little above room temperature, then strain it.
• Pour into the pumpkin and steam gently for about 20 minutes until the custard is cooked; it should be softly set, with a light wobble if you nudge the pumpkin. If you find the custard needs a little more time, wipe dry the inside of the steamer lid before replacing it, so no water drips on to the custard as it steams.
• When it is done, lift off the entire steamer basket and place on a large plate. Leave the custard-filled pumpkin to cool completely before serving.
• When ready to serve, take a knife and cut a wedge of the pumpkin just as if it were a pie. The custard should be firm enough to stand on its own and not be runny.
• You can eat the whole pumpkin, the skin and flesh of the pumpkin and the creamy custard inside.
• You can refrigerate any leftovers for later.