Friday, October 23, 2009

Coconut and Pumpkin Custard, Sangkaya Fuk Thong

One of our favorite Thai deserts, is easily made and easily addictive. Its a simple custard made of eggs, palm sugar and coconut cream poured into a cleaned out pumpkin, and then steamed over low heat for half an hour. Let cool, slice and serve. You can also use sweet potatoes or squash.

The hollowed out pumpkin.

Before steaming.

The finished product, as sold in many street stalls.

The custard is often served over sticky rice (another Thai desert called Khao Niew Moon).

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