Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, thai pumpkin custard (สังขยาฟักทอง). One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
THAI PUMPKIN CUSTARD (สังขยาฟักทอง) is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. THAI PUMPKIN CUSTARD (สังขยาฟักทอง) is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have thai pumpkin custard (สังขยาฟักทอง) using 7 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make THAI PUMPKIN CUSTARD (สังขยาฟักทอง):
- Get 3 small pumpkins or you can use one medium size
- Make ready 3 whole eggs
- Get 2 egg yolks
- Get 1 cup palm sugar (Brown sugar is optional)
- Get 1/2 can coconut milk
- Prepare 1/3 salt
- Get 2-4 Pandan leaves or vanilla extract
Steps to make THAI PUMPKIN CUSTARD (สังขยาฟักทอง):
- Use a sharp knife cut the top of the pumpkin Then take out the seeds and use a spoon scoop the seed and the inside bits. Wash and let it dry while preparing the custard.
- In a mixing bowl. Add whole eggs, egg yolks. Palm sugar, coconut milk, and salt in a mixing bowl and mix all the ingredients together for a min. Add pandan leaves in and squeeze everything all together by hand and make sure the sugar is melted with other ingredients.
- Pour your custard through the sieve to get rid of the pandan leaves and bids. Then pour the custard into the pumpkin.
- Add some water in a steaming pot. Set it on a high heat until the water is boiling then turn the heat down to medium to medium-high. Keep checking the water level, don't let it dry otherwise, you'll burn the pot and the pumpkin may break.
- Steam until the pumpkin and custard are cooked. It could take from 45 min to 1 hour depends on the size of the pumpkin. Once it’s cooked, let the pumpkin cool down a little bit before serving it. It's easier to cut when it's cool.
So that’s going to wrap it up with this exceptional food thai pumpkin custard (สังขยาฟักทอง) recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
