Jamal_
Culinary Explorer
Hey, dessert lovers! Today, we're excited to share a delightful Thai dessert – Sangkaya Fug Tong, also known as Thai Pumpkin Custard. This creamy and aromatic dessert combines the natural sweetness of pumpkin with coconut milk and eggs, creating a heavenly treat that's perfect for any occasion. Let's dive into this irresistible recipe that will satisfy your sweet tooth!
Ingredients:
- 1 small pumpkin (about 500g), or 2 cups of pumpkin puree
- 400ml coconut milk
- 4 eggs
- 1/2 cup palm sugar (or brown sugar)
- 1/4 teaspoon salt
- 1 pandan leaf (optional), tied into a knot for flavor
Instructions:
- Prepare the Pumpkin:
- If using a whole pumpkin, cut it in half and remove the seeds. Steam or roast the pumpkin until tender. Scoop out the flesh and mash it into a smooth puree. Alternatively, use canned pumpkin puree.
- Make the Custard Mixture:
- In a mixing bowl, whisk together coconut milk, eggs, palm sugar, and salt until well combined.
- Combine and Cook:
- In a saucepan, combine the pumpkin puree (or canned pumpkin) with the custard mixture. Add the pandan leaf knot (if using).
- Cook the mixture over low heat, stirring constantly, until it thickens to a custard-like consistency. This may take about 10-15 minutes.
- Steam the Custard:
- Prepare a steamer. Pour the pumpkin custard mixture into a heatproof dish or individual serving bowls.
- Steam the custard over medium heat for 20-30 minutes, or until it is set and a toothpick inserted into the center comes out clean.
- Serve:
- Remove the pumpkin custard from the steamer and let it cool slightly.
- Serve warm or chilled. Garnish with a drizzle of coconut milk or a sprinkle of toasted coconut flakes if desired.
Serving Suggestion:
- Enjoy Sangkaya Fug Tong as a delightful dessert. The creamy texture and subtle sweetness of pumpkin and coconut will surely captivate your taste buds!
