SANKAYA (THAI PUMPKIN CUSTARD)
I was looking around for a good Sankaya recipe and ended up with a hybrid of two. Here it is. I have used a 4.5 lbs pumpkin before but I'll stick to a smaller pumpkin. I use packet coconut milk and realise that it comes in 200ml and not 250ml (1 cup). The steamed pumpkin will not be sweet so you may want to put in more sugar to compensate. Cooling time is about 2 - 3 hours. Chill overnight if desired. If you have Pandan essence, use that. Add 1 cup of Ginko Nuts if desired.
Provided by Vnut-Beyond Redempt
Categories Dessert
Time 55m
Yield 1 Pumpkin, 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 144.5, Fat 8.4, SaturatedFat 5.8, Cholesterol 116.2, Sodium 67.2, Carbohydrate 13.5, Sugar 12.7, Protein 4.4
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
sadin Hasan
hsadin60@hotmail.co.ukI can't wait to try this recipe! It looks so delicious.
Hooyo mcnto
h_mcnto@gmail.comThis is a must-try recipe for any pumpkin lover.
Ami
ami@hotmail.comI garnished my sankaya with fresh mint and it looked so beautiful!
Manzi Cedrick
cedrickm@hotmail.comThis dish is a great way to use up leftover pumpkin puree.
Muktesh Mandal
mm@aol.comThis recipe is a keeper! I'll definitely be making it again and again.
Koena Tisky
tisky_k97@hotmail.comI love the versatility of this dish. You can serve it as a dessert, a snack, or even a breakfast.
Tim Lindsey
tim@gmail.comThis sankaya was easy to make and turned out great! I used canned pumpkin and it still tasted delicious.
Vishall parviaz
vishall.p@gmail.comI'm not usually a fan of pumpkin desserts, but this one changed my mind. It's so delicious and I can't wait to make it again.
Saurav Shrestha
shrestha.saurav100@gmail.comThis is the best pumpkin custard I've ever had! The addition of coconut milk makes it so rich and creamy.
Prisca Edward
prisca.e@hotmail.frI made this dish for a party and it was a hit! Everyone loved the unique flavor and the beautiful presentation.
Bhonolota SM
sm19@gmail.comThis sankaya is so good! It's the perfect balance of sweet and savory, and the texture is smooth and creamy.
Skynet Poultry
p_s47@aol.comI love how easy this recipe is to follow. Even a beginner cook can make this delicious dessert.
Lilian Karuga
l-k@aol.comThis Thai pumpkin custard is a delightful dish! The combination of coconut milk, pumpkin, and spices creates a creamy and flavorful dessert.