I've been making all sorts of desserts this month. I don't know why, but the sweet tooth, it is growing. So today, I'm going to share with y'all a favorite Thai dessert called Sankaya, or Pumpkin Custard. It's easy to make, although it takes about an hour steaming time.
It's really a cute looking dish too!
One Japanese pumpkin (it's small, grapefruit size)
3 cups coconut milk (buy a rich can, the ones for desserts instead of drinks)
1/3 cup sugar
pinch of salt
screwpine extract (if you can't find it, it can be left out)
1) Cut the top off (like in pic) and scrape the seeds and stringy stuff out of the pumpkin
2) In separate bowl, mix in eggs, sugar, coconut milk, a pinch of cinnamon and salt, drops of extracts. Beat well or use blender.
3) Heat up wok with water till boiling or turn on steamer till ready.
4) Pour mixture into pumpkin
5) Put rack over boiling water in wok, then place pumpkin on top WITHOUT the lid. Put lid on the side separately.
6) When I do it, it takes about 45 minutes, then I turn it off and let it sit for another 5. Stick fork into custard to check; it shouldn't be runny.
7) Cool and serve. You can eat the whole darn thing, pumpkin, flesh on the inside of skin, and custard. YUM.
As you can see, Halloween doesn't have to be all candy for the kiddos. You can have dessert! Now go, add pounds like I'm doing. Enjoy.
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