Thai Sangkaya Fak Thong: Coconut Custard Steamed Inside a Whole Kabocha Pumpkin

Wash the kabocha well. Cut a lid around the stem at a slight angle, about 3 inches across, and lift it off. Scoop out all seeds and stringy fibers with a spoon, keeping the walls intact.

Serves 6

Ingredients

• 1 small kabocha squash (about 2 1/2 pounds), squat and even-shaped
• 5 large eggs
• 1 cup full-fat coconut milk
• 2/3 cup palm sugar, finely chopped or grated
• 1/4 teaspoon salt
• 2 pandan leaves, tied in knots (or 1/2 teaspoon pandan extract)
• 1 teaspoon cornstarch
• Toasted coconut flakes, for garnish (optional)

Instructions

1. Wash the kabocha well. Cut a lid around the stem at a slight angle, about 3 inches across, and lift it off. Scoop out all seeds and stringy fibers with a spoon, keeping the walls intact.
2. Pour some water into the pumpkin to check for leaks, then drain and pat the inside dry.
3. Warm the coconut milk, palm sugar, salt and pandan leaves in a small saucepan over low heat, stirring until the sugar dissolves. Do not boil. Remove the pandan and cool to lukewarm.
4. Whisk the eggs and cornstarch gently in a bowl without creating foam, then slowly whisk in the coconut mixture. Strain through a fine sieve.
5. Set the pumpkin in a heatproof bowl that fits in your steamer. Pour the custard into the cavity, leaving 1/2 inch of space at the top. Set the lid alongside.
6. Steam over medium heat for 50 to 60 minutes, covered, until a skewer inserted into the custard comes out clean and the pumpkin flesh is tender. Wrap the steamer lid in a towel so drips do not fall onto the custard.
7. Let the pumpkin cool completely, then chill for at least 2 hours so the custard sets firmly.
8. Cut into wedges with a sharp knife so each slice shows the orange pumpkin wrapped around the golden custard. Sprinkle with toasted coconut if you like.
9. Sangkaya fak thong is a beloved Thai dessert sold from street carts and markets across Bangkok, where whole steamed pumpkins are cut into dramatic wedges to order. Egg custards arrived in Thailand in the 17th century through the Portuguese-Japanese cook Maria Guyomar de Pinha at the Ayutthaya court, and Thai cooks transformed them with coconut milk, palm sugar and pandan. Served inside the sweet harvest pumpkin itself, it is a showstopping autumn dessert.

Nutrition (estimated, per serving)

• Calories: 280 kcal
• Protein: 7g
• Fat: 12g
• Carbohydrates: 38g
• Fiber: 3g
• Sugar: 28g
• Sodium: 160mg