Sang Kaya Fuhk Thong

Sang Kaya Fuhk Thong

This Thai steamed pumpkin custard (Sang Kaya Fuhk Thong) is spectacular to look at, and wonderful to eat. It makes a great alternative to pumpkin pie, and it’s actually a really easy recipe to make! A small pumpkin – or pumpkin-like squash – is filled with an easy Thai custard – a healthier and lower calorie version than traditional custard.

Sang Kaya Fuhk Thong

Sang Kaya Fuhk Thong

When Thai people think of things to give to monks as offering, Sang Kaya Fuhk Thong sometimes are used. This particular dessert is considered as a good treat that once is given to monks, the blessing in return would be gold and riches to the giver. There are many different desserts that are consider good in similar manner and are used for special religious occasions such as Open House, New Year Day, birthdays or weddings.

INGREDIENTS

1 pumpkin (8-9 inches in diameter)

6 duck eggs

1 cup thick rich coconut milk

½ cup palm sugar

½ teaspoon salt

5 pandanus leaves

COOKING

1. Clean the pumpkin well. Use brush to clean away the dirt.

2. Cut the top of pumpkin about 4 inches in diameter

3. Remove the seed from the pumpkin and clean it well. Dry it well.

4. Beat eggs and add coconut milk, palm sugar, and salt in a bowl.

Tear the pandanus leaves and put into the bowl. Squeeze everything together.

5. Pour the mixed eggs into a strainer. After that pour it into the pumpkin.

6. Place it into the steamer and let it cook for 20 minutes.

Serve warm with a splash of maple syrup or brandy and a cup of strong tea or coffee.

Watch how to make it on Youtube: https://www.youtube.com/watch?v=oHdJ0mLKQ-Y

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About the author

Thomas holds a university degree with a focus on Languages, Humanities, Culture, Literature, and Economics, earned in both the UK and Latin America. His journey in Asia began in 2005 when he worked as a publisher in Krabi. Over the past fifteen years, Thomas has edited newspapers and magazines across England, Spain, and Thailand. Currently, he is involved in multiple projects both in Thailand and internationally. In addition to Thailand, Thomas has lived in Italy, England, Venezuela, Cuba, Spain, and Bali, but he spends the majority of his time in Asia. Through his diverse experiences, he has gained a deep understanding of various Asian cultures and communities. Thomas also works as a freelance writer, contributing short travel stories and articles to travel magazines. You can follow his work at www.asianitinerary.com

View all articles by Thomas Gennaro