Sang Kaya Fuhk Thong is a Thai dessert, translated as Steamed Pumpkin Custard. When in Thailand, find it in local markets and fairs. This custard is spectacular to look at, and wonderful to eat of course. 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-calories version than a traditional custard.
When Thai people think of things to give to monks as offering, Sang Kaya Fuhk Thong often comes to mind. 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. But let’s have a look at how to cook this dessert at home:
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
1. Clean the pumpkin well. Use a brush to clean away the dirt.
2. Cut the top of the pumpkin about 4 inches in diameter
3. Remove the seeds from the pumpkin, clean it and dry it well.
4. Beat the eggs in a bowl and add coconut milk, palm sugar and salt. 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 a 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. Happy cooking!