1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (73g) Recipe makes 8 servings The following items or measurements are not included below: Japanese pumpkin
Calories 152
Calories from Fat 75		(49%)
Amount Per Serving		%DV
	Total Fat 8.3g	12%
	Saturated Fat 5.6g	28%
	Monounsaturated Fat 1.4g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 132mg		44%
Sodium 77mg		3%
Potassium 72mg		2%
Total Carbohydrate 15.3g		5%
	Dietary Fiber 0.7g	2%
	Sugars 14.6g
Protein 4.7g		9%
detailed view... how is this calculated?

Sankaya (Thai Pumpkin Custard)

Recipe #368347 | 55 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: V'nut-Beyond Redemption
Apr 28, 2009

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.

SERVES 8 , 1 Pumpkin (change servings and units)

Ingredients

1 small Japanese pumpkin (Kabocha, 2.2 - 3.3lb)
200-250 ml coconut milk
5-6 eggs (60gm each)
1/2-1 cup sugar (depends on how sweet you want it to be)
1 teaspoon vanilla essence
1 pinch salt (I keep forgetting to put it in)
evaporated milk (optional)

Directions

1
Make sure ingredients are at room temperature.
2
Cut a hole from the top and remove the cap.
3
Using a spoon remove all the seeds and guts.
4
Fill cavity up to 1" from top with water.
5
Pour water into a measuring container.
6
Note amount of water.
7
That will give you a idea if your pumpkin's cavity is too small for the custard filling. Pour water out of container.
8
Mix coconut milk, eggs (5 eggs if using 200ml coconut milk, 6 eggs if using 250ml), sugar and extract well in the measuring container.
9
Add Ginko nuts if using.
10
Pour into cavity leaving 1" space from top.
11
If there is too much headspace (too little filling), you can use evaporate milk to make up the shortfall.
12
Put pumpkin into a steamer that has boiling water.
13
Do not put cap back on the pumpkin.
14
Put cap next to the pumpkin in the steamer or on it (see photo).
15
Steam for 45 minutes.
16
The custard will rise up a bit (that's why we leave 1" space).
17
Use a knife or fork and push it into the custard.
18
If it comes out clean. It's done.
19
Leave to cool to room temperature.
20
If you cut the pumpkin when it has not cooled sufficiently, the custard will be runny.
21
I would put it into the fridge before cutting. But that's me.
22
Enjoy.