How to make Sankaya Faktong (Thai Pumpkin Custard) at home
Sankaya Faktong, also known as Thai Pumpkin Custard, is a delicious and visually appealing dessert that's often served in a hollowed-out kabocha squash bowl. This dessert combines the sweet, creamy flavor of custard with the natural sweetness and earthy taste of kabocha squash. Here's a detailed recipe for making Sankaya Faktong:
Equipment
- Steaming Equipment: A large pot or steamer for steaming the filled kabocha squash.
- Blender or Food Processor: You'll need a blender or food processor to blend the custard mixture until it's smooth and well combined.
- Fine-Mesh Sieve or Cheesecloth To strain the custard mixture and remove any fibrous or chunky bits from the kabocha squash.
- Cutting board and knife For peeling, dicing, and preparing the kabocha squash.
- Mixing bowl A bowl to pour the strained custard mixture into before filling the kabocha squash.
- Measuring cups and spoons To accurately measure the ingredients, including coconut milk, sugar, and other seasonings.
- Spoon or Ladle: To scoop out the kabocha squash seeds and pulp when hollowing out the squash also to ladle the custard mixture into the squash.
- Toothpick or Knife: To check the doneness of the custard during steaming. If it comes out clean, the custard is ready.
- kitchen timer To keep track of the steaming time for the filled kabocha squash.
- Serveware: Plates or bowls for serving the Sankaya Faktong and serving utensils, if needed.
- Pot Holders or Oven Mitts: To handle the hot kabocha squash and pot during steaming and removal from the steamer.
- Optional garnish If you plan to garnish the dessert, you might need additional utensils like a spoon or squeeze bottle for drizzling coconut cream or arranging decorative elements like pandan leaves or edible flowers.
Ingredients
For the Custard:
- 2 cups kabocha squash (also known as Thai pumpkin), peeled and diced into small pieces
- 4 large eggs
- 1 cup coconut milk
- 1/2 cup palm sugar or brown sugar (adjust to taste)
- 1/4 tsp salt
- 4-5 pandan leaves, tied into a knot (for flavor and color)
- 1 tsp vanilla extract (optional)
For the Kabocha Squash Bowl:
- 1 kabocha squash (medium-sized)
Instructions
Prepare the Kabocha Squash Bowl:
- Wash the kabocha squash thoroughly.
- Cut off the top of the squash to create a lid. Set the lid aside.
- Scoop out the seeds and pulp from the squash using a spoon, creating a hollow bowl. Be careful not to puncture the bottom of the squash.
Steam the Kabocha Squash:
- Place the hollowed-out squash and its lid in a steamer. Steam them for about 10-15 minutes or until the squash becomes tender but not mushy. Check for doneness by inserting a fork or knife into the flesh; it should go in easily.
- Once steamed, remove the squash from the steamer and let it cool.
Prepare the Custard Mixture:
- In a blender, combine the diced kabocha squash, coconut milk, eggs, palm sugar, salt, and pandan leaves (for flavor and color). You can also add vanilla extract for extra flavor, if desired.
- Blend the mixture until it becomes smooth and well combined.
Strain the Custard Mixture:
- Pour the custard mixture through a fine-mesh sieve or cheesecloth into a bowl. This step helps remove any fibrous or chunky bits from the squash, resulting in a smoother custard.
Fill the Kabocha Squash:
- Carefully pour the strained custard mixture into the hollowed-out kabocha squash, leaving a small gap at the top to prevent overflowing during cooking.
- Place the squash lid back on top.
Steam the Sankaya Faktong:
- Bring a large pot of water to a boil. Once boiling, lower the heat to a simmer.
- Place the filled kabocha squash, with the lid on, in a steamer basket or on a steaming rack. Steam for approximately 45 minutes to 1 hour, or until the custard is set. To check for doneness, insert a toothpick or knife into the custard; it should come out clean.
Serve:
- Carefully remove the filled kabocha squash from the steamer.
- Let it cool slightly before serving. You can serve it warm or at room temperature.
Notes
- Choosing the Kabocha Squash: Select a ripe and flavorful kabocha squash for the best results. Look for a squash that is firm, heavy for its size, and has a deep, rich color.
- Pandan Leaves: Pandan leaves are commonly used in Southeast Asian cooking for their unique aroma and flavor. If you can't find fresh pandan leaves, you can use pandan extract or pandan essence as a substitute. Start with a few drops and adjust to your taste.
- Coconut Milk: Use full-fat coconut milk for a rich and creamy custard. Shake the can of coconut milk well before using it, as the thick coconut cream often separates from the thinner milk.
- Straining the Mixture: Straining the custard mixture is essential to ensure a smooth texture. It removes any fibrous bits from the kabocha squash, resulting in a silky custard.
- Steaming Time: The steaming time can vary depending on the size and thickness of the kabocha squash. Keep an eye on it and check for doneness by inserting a toothpick or knife into the custard. If it comes out clean, the custard is ready.
- Adjusting Sugar: The amount of palm sugar or brown sugar can be adjusted to your preferred level of sweetness. Taste the custard mixture before pouring it into the squash to make sure it's sweet enough for your liking.
- Variations: You can get creative with this recipe by adding other ingredients to the custard mixture. Some people like to add a handful of cooked glutinous rice for added texture, or you can sprinkle some toasted sesame seeds on top before steaming for extra flavor and crunch.
- Serving Presentation: To enhance the visual appeal, you can garnish the Sankaya Faktong with a drizzle of coconut cream, a few pandan leaves for decoration, or even some edible flowers.
- Storing: If you have leftover Sankaya Faktong, store it in the refrigerator. It can be enjoyed chilled or gently reheated in a steamer before serving.
- Enjoying: Sankaya Faktong is often enjoyed as a dessert, but it can also be a delightful breakfast or snack. The combination of the sweet custard and the natural sweetness of the kabocha squash makes it a versatile treat.