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
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Leon Weekes
[email protected]Overall, this was a good recipe. I would recommend it to others, but I would make a few adjustments to suit my own taste.
Mpho Mathebula
[email protected]I had a hard time finding pumpkin puree. I ended up using canned pumpkin, but I think fresh pumpkin would have been better.
Mr Kawsar
[email protected]The custard was a bit too runny for my liking. I think I'll cook it for a few minutes longer next time.
Khalil
[email protected]This Sankaya was a bit too sweet for my taste. I think I'll reduce the amount of sugar next time I make it.
Zubair Malik
[email protected]This Sankaya is incredibly affordable to make. The ingredients are all very inexpensive, and you can easily find them at any grocery store. It's a great dessert option for those on a tight budget.
SoniHSn
[email protected]I'm always looking for quick and easy dessert recipes. This Sankaya is perfect because it can be made in just a few minutes. I love that I can just throw all the ingredients in a blender and have a delicious dessert ready in no time.
SY Ariyan
[email protected]I love experimenting with different flavors, so I added a bit of ginger and lemongrass to my Sankaya. It gave the custard a unique and refreshing twist. My family loved it, and I'm so glad I decided to try something new.
Joanne Bailey
[email protected]I made this Sankaya for a party I was hosting, and it was a huge success. Everyone raved about how delicious it was. I even had people asking for the recipe. It's a great dessert for any occasion.
Mohammed Abdulai
[email protected]I was looking for a healthier dessert option, and this Sankaya fit the bill perfectly. It's made with all-natural ingredients and has a moderate amount of sugar. I felt good about serving it to my family, and they loved it!
Amava Modupe
[email protected]I'm a beginner in the kitchen, but I was able to make this Sankaya without any problems. The instructions were clear and easy to follow. The custard turned out perfectly, and it was a big hit with my family. I'll definitely be making this again.
Sazan Karkee
[email protected]This Sankaya is one of my favorite Thai desserts. It's so easy to make and always a crowd-pleaser. I love the combination of pumpkin, coconut milk, and sugar. It's the perfect balance of sweet and savory.
Karugaba Ephraim #Numark Wayne
[email protected]I love pumpkin, so I was excited to try this recipe. It did not disappoint! The custard was smooth and rich, with a lovely pumpkin flavor. I served it with whipped cream and a sprinkle of cinnamon, and it was absolutely delicious.
Rebecca Crockford
[email protected]This Sankaya recipe was a delight! The custard was creamy and flavorful, with a perfect balance of sweetness and spice. It was a hit with my family and friends, and I'll definitely be making it again soon.