Pumpkin Coconut Custard | ฟักทองสังขยา | Fakyong Sangkaya | Sung Kaya Mak Eu

Perfect for fall and winter! This pumpkin custard dessert is made with the kabocha pumpkin. It’s sweet nutty and coconut flavor is accompanied by soft aromas and a creamy light texture. This easy recipe looks impressive and is perfectly festive for holidays. If you like creme brûlée, you’ll love this Southeast Asian dessert.
Ingredients:
Kabocha Pumpkins (2 small or 1 large)
1 Cup Coconut Milk
6 chicken eggs + 1 egg yolk (sub: duck eggs)
10 oz Palm Sugar (~275 g or 18 small pieces) (sub: white sugar)
1 Tablespoon Flour (Rice or All Purpose)
1 Teaspoon Salt
2 Pandan Leaves (sub: vanilla extract)
Find these ingredients here!
Coconut Milk: www.amazon.com...
Palm Sugar: www.amazon.com...
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[@vonm8962]

Love this! Thank you!

[@CookingWithKhonKhao]

Thanks for watching, sis. ❤️🙏

[@johnnybgood3724]

Will share your video on facebook and tell my friends to subscribe.

[@CookingWithKhonKhao]

Thank you so much for the support!!! ❤️❤️❤️

[@joudomsouk]

Where in Ohio?!? I need you to teach my wife! Lol.

[@CookingWithKhonKhao]

Columbus. There is a large Lao community here.

[@joudomsouk]

@@CookingWithKhonKhao cool. My dad was a monk at the Lao temple on Watkins Rd.

[@CookingWithKhonKhao]

@@joudomsouk Oh wow! What a small world. I’m familiar with that temple.

[@jaylanjones421]

Looks so tasty!

[@CookingWithKhonKhao]

If you like creme brûlée you’d really like this a lot!