Recipe Archives->Asian Sea->Thai Custard

Sangkaya Phak Thong (Custard Steamed in Pumpkin)

1-1/2 cups (duck) egg
3/4 cup palm sugar
3 pandanus leaves
1-1/2 cups coconut milk
2 small pumpkins

With a small sharp pointed knife, cut a star shaped opening around
the stems of the pumpkins, lift the stems, and remove the seeds
and membrane from inside.

Combine sugar with egg, beat with pandan leaves for about 10 minutes,
then continue beating, adding the coconut milk.  Strain through
cheesecloth into the hollowed out pumpkins, leaving about 1 inch
space at the top.

Place the pumpkins in small bowls for support, and place in a
steamer tray, putting the stems on the tray also.  Steam for about
45 minutes.

Replace the stems as lids, and serve cool.


The pandan leaves turn the custard green; this is traditional in
Thailand but may be considered optional.

Pandanus leaves (also called screwpine leaves) are popular in
Southeast Asian cooking (especially Thai, Indonesian, and Malasian)
and have a floral flavor.  They are used to flavor puddings and
rice dishes.  They have an intense green coloring which makes them
useful as a natural food coloring.  They are available in Asian
markets usually dried but sometimes fresh.  Other names for them
are daun pandan and kewra.

Printable version: thai-custard.txt.