A feast for the eyes as well as for the palette, this dessert is steamed in the whole pumpkin. It looks quite spectacular when you place it in the middle of the table and slice into wedges with yellow custard in the centre of each section. I use the term custard as it’s made of egg and (coconut) milk, and sugar, though it’s not really a custard consistency as westerners know it. However, most Thais will refer to Sang Ka Ya as custard in English; and Fak Thong means pumpkin (say it gently and pronounce Thong ‘tong’, but again, say it gently…).
Ingredients (makes 2 mini pumpkins)
- 2 duck eggs (may need 3 if larger pumpkin)
- 2 chicken eggs
- 1 cup (250 ml) coconut milk
- 3/4 cup (240g) palm sugar (if you use the solid block, shave or grate it first so it dissolve easier in the mixture)
- 3-4 Pandanus leaves
- 2 mini pumpkins (600-800g size)
Directions
- Clean the pumpkin with a soft brush under running water. Mark about 7.5×7.5 cm (3×3 inch) square (or circle, or star shape) around the stem. With a very sharp knife, pierce on the marking line through the top of the pumpkin flesh, take care not to cut too deep into the pumpkin. Move the stem gently up and down until you feel this pumpkin lid is detached. Pull out the lid.
- Remove the seeds from the centre with a spoon. Scrap the flesh clean.
- In a big mixing bowl, add all the eggs, palm sugar, coconut milk, and the Pandanus leaves. With your 2 clean hands, crush the leaves with the ingredients and mix together well in a squeezing and crushing motion.
- When all sugar is dissolved, pass the mixture through fine sieve.
- Place the pumpkin on a dish (this will help prevent the pumpkin from breaking in the steamer with direct heat) and pour the mixture into the centre cavity, stopping about 2.5 -5 cm (1-2 inch) from the top. The custard will rise when steamed so you must leave a bit of space.
- Place the dish with the pumpkin in the centre of the steamer. Steam the pumpkin lid beside the custard pumpkin, not on top. Steam for about 45 minutes over medium heat or until a wooden skewer inserted in the centre comes out with cooked custard (no longer wet).
- Turn off the heat and remove the dish carefully into room temperature. Leave it to cool completely before serving. Once cool, you can chill in the fridge to help set the custard. It is lovely to serve chilled as well.
