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 will stick to a smaller pumpkin. I use packet coconut milk and realize 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.
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 will stick to a smaller pumpkin. I use packet coconut milk and realize 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.
- Carbohydrate 0.5313 g
- Cholesterol 0 mg
- Fat 0.00252 g
- Fiber 0 g
- Protein 0.00252 g
- Saturated Fat 0.00042 g
- Serving Size 1 1 Pumpkin, 8 serving(s) (4g)
- Sodium 0.378 mg
- Sugar 0.5313 g
- Trans Fat 0.001512 g
- Calories 12 calories
Step-by-step
- 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 an 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 evaporated 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.
My Sankaya Adventure: A Simple, Delicious Thai Pumpkin Custard
As a busy working mom, finding time to cook elaborate meals is a constant juggling act. But sometimes, the simplest recipes are the most rewarding. This Sankaya, or Thai pumpkin custard, is a perfect example. It’s a recipe I stumbled upon while searching for a comforting, autumnal dessert, and it's become a regular in my home.
I adapted this recipe from a couple of online sources, creating my own version that's easy to follow and consistently delivers a delicious result. The process of making Sankaya is remarkably straightforward. It begins with a small kabocha pumpkin, the perfect size for a cozy dessert serving. The preparation itself is minimal: scoop out the seeds, mix up a simple custard filling with coconut milk, eggs, and sugar, and then steam it all together inside the pumpkin itself.
The aroma during the steaming process is divine – a blend of sweet pumpkin and creamy coconut that fills the kitchen with warmth. The end result is a custardy, slightly sweet pumpkin dessert that’s both comforting and sophisticated. It’s wonderful served warm or chilled, depending on your preference. A sprinkle of toasted coconut flakes would enhance the tropical flavors, and if you're feeling adventurous, a dollop of whipped cream wouldn't go amiss.
What I love most about this recipe is its versatility. Feel free to experiment with the sweetness level by adjusting the amount of sugar to your liking. Adding ingredients like pandan extract for a hint of fragrant green, or ginkgo nuts for a unique textural element, can elevate this simple dessert to an entirely new level. The beauty of cooking is in the personal touch, and this recipe allows for plenty of creative exploration.
The best part is the ease of preparation. Even on a busy weeknight, I can whip up this dessert without feeling overwhelmed. It's a great option for a family gathering or a quiet evening treat. The process of steaming the pumpkin is incredibly relaxing, and the anticipation of tasting the final product adds a touch of joy to the day. It's a wonderful way to bring a taste of Thailand to your kitchen without spending hours in the process.
This Sankaya recipe is more than just a dessert; it's a chance to unwind, connect with the simple pleasures of cooking, and share a delicious treat with loved ones. Give it a try, and I'm confident it will become a cherished part of your culinary repertoire.
Pro-tip: Don't forget to let the Sankaya cool completely before cutting into it, to prevent a runny custard. I usually chill mine in the fridge overnight for the perfect consistency.
