HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
Laotian living in Canada here! I grew up eating this delicious dessert, my mom would always make it for me when I was younger! I never thought I would find this unique recipe on UA-cam but I'm so glad I did! I followed your recipe and made it this weekend and it was a hit with my family!! Exactly the way I remember it growing up and all the wonderful memories. Thank you so much for sharing this recipe, I can make it now with confidence and share it with my own family :)
One of my all-time Thai favourite desserts. I had it only two times in Thailand, the first was homemade and the second I bought it in a market. Not easy to find in markets but I can pass one if I see it.
I just made this with a Filipino squash. It took longer to cook cuz it's bigger. And with the excess batter, I stuck it in a glass bowl and streamed it as well. It came out like a flan. Delicious! Thanks for the recipe! :)
This couldn't have come at a better time. We just harvested "Thai Pumpkins" after the frost and didn't quite know what to do with them all. Thank you so much.
Omgoodness, I am such a dork. I used your recipe to make my first pumpkin custard. Of course my pumpkin burst while steaming and all the custard poured out. Ahhh...I did everything correct but forgot the flour ingredient...it still turned out delish, just a big mess...hahaha...will try again soon...
Good heavens! You are the cutest thing ever! Had a hard time taking you seriously at first😁you've won my heart!(its the bunny ears for sure!) Great recipe! I had that all the time in Bkk! Cheers!
This looks really good. I love kabocha pumpkin, reminds me of chestnuts. I like to stir fry also. This recipe looks 10 times better. btw that bunny suit is just an overload of cuteness🌹🌹
If you don't have a steamer, you can do what I did! I just took a big pot, put 3 tinfoil balls on the bottom to hold a plate so it would be elevated. Add water below the plate. Put the pumpkin on the plate and add a lid and bingo! Once it hears up it'll steam great :) just check at intervals to make sure the water doesn't run out :)
Ah, this is great with Thai subtitles. I'll have to watch it really slowly so that I can see what the Thai equivalent to some of the "technique" terms are. Nice, thanks....oh, and duck eggs...I miss them.
Thank you for sharing your recipe.Tip, I see you added rice flour to make the custard firm. For me, I use coconut cream instead of coconut milk, that firms the custard and I skip the flour part 😊. Im not too much of an eggy person, so I use 5 regular eggs.
I had to watch twice, because the first time I was distracted by your sweet outfit and the flapping ears! I love it, and I love the way you do your demonstrations. With all this material I'm planning to do demonstrations in Holland. However, I have a Thai friend and we cooked together for many months, so I have the hang of it, and most of the time I cook Thai!
Hello. My 17 years old daughter (ขนุน) arrived in France two weeks ago with the AFS program. She is 7 hours to the south of Paris in Pertuis. This coming week there will be an AFS student meeting in her area. Each student needs to bring dessert form their country. However, none of us did aware of this and didn't prepare any dessert ingredient from Thailand. It should be easy to make สังขยา (no Pumpkin ), but the missing part is Palm or Coconut sugar if she will use regular sugar. Do you have any recommendations? Thanks.
Thank you for all the good recipes. You have such thorough explanation that I really like your shows. Btw, I notice you have a nice steamer , good size too. Can we get it on line? Do you have the link?
I was watching this at night and I wasn't looking at the screen. I heard the creeking from the intro and thought the front door was opening. It scared me so bad.
I tried making it but after the 1hr it is still watery. I am not sure what I am doing wrong. Is it that the pumpkin is too thick or does the water get absorbed by the pumpkin when it cools? Thanks so much for any advice.
Hi I asked her about this and she said "Keep cooking it just needs more time. Diff pumpkin size and thickness will affect timing. Heat might be too low too." Cheers! Adam
If you're like me and didn't have a good container to hold it, wrapped it in tinfoil and wrapped around it with string so if it cracked it couldnt fall apart.
Can't wait to make this. Two of my favourite things to eat, Kabocha squash and custard. I wonder if you put slices of young coconut in the custard if it would be too watery (think cross between this and coconut pie), your thoughts? Love to see you're from Vancouver too.
I think the young coconut added would be fine, just avoid adding them in long pieces, or it will make the slicing hard trying to cut thru the coconut without messing up the custard, unless you have a razor sharp knife.
Hi miss pailin, im have question to you i have make sangkaya..but oppufuturenally sangkaya still sweap 😥😥😥 in side pumpkin and have water. I dont know why..can u help me.
I really want to make this recipe for my family but I don’t have pandan leaves. I feel like this is a contributor to the flavor but I can’t find access to anything similar but dyed extract, which costs a lot for very little (I realize that it is strong). I looked it up online and it seems that I can use vanilla extract to replace it? Will this still work?
Thank you Pailin for this video , i try it come out really good . Do you know how to make Sai Sai cake ( stuff sweet coconut in rice flour in banana leave ) . I come to USA for a long time and miss kind of this desert so much , If you know can you please post a video . i will be so happy .
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
Wow nice I'm from Victoria bc
instablaster
🌷Thank you, you did a good lovely job teaching us this fun recipe !
you’re a great cookingTeacher !!🌷
Laotian living in Canada here! I grew up eating this delicious dessert, my mom would always make it for me when I was younger! I never thought I would find this unique recipe on UA-cam but I'm so glad I did! I followed your recipe and made it this weekend and it was a hit with my family!! Exactly the way I remember it growing up and all the wonderful memories. Thank you so much for sharing this recipe, I can make it now with confidence and share it with my own family :)
I love to watch Pailin’s cooking, she explained very easily to understand her thanks good cooks!
One of my all-time Thai favourite desserts. I had it only two times in Thailand, the first was homemade and the second I bought it in a market. Not easy to find in markets but I can pass one if I see it.
I just made this with a Filipino squash. It took longer to cook cuz it's bigger. And with the excess batter, I stuck it in a glass bowl and streamed it as well. It came out like a flan. Delicious! Thanks for the recipe! :)
I love that you added little bits of info on the paper on the fridge :
ดีใจที่ UA-cam เสนอคลิปนี้ขึ้นมา ติดตามแล้วนะคะ
This couldn't have come at a better time. We just harvested "Thai Pumpkins" after the frost and didn't quite know what to do with them all. Thank you so much.
You are the best! Left thailand after 4months living there and your channel makes me feel like home
I cook a lot with that squash. I find that steaming it will make it easier to deal with. It will soften the skin.
อันนี้ยอมแพ้เลย กะให้สุกพอดีน่าจะไม่ง่าย (ใส่ชุดกระต่ายแล้วน่ารักจังครับ)
Omgoodness, I am such a dork. I used your recipe to make my first pumpkin custard. Of course my pumpkin burst while steaming and all the custard poured out. Ahhh...I did everything correct but forgot the flour ingredient...it still turned out delish, just a big mess...hahaha...will try again soon...
made this for chinese new year and it was delish!!! every one was impress.
Yay! Congrats! Thanks for letting me know!
Thank you for posting this just had it at a Thai restaurant the other day. I want to make this for dessert for thanksgiving this year.
Good heavens! You are the cutest thing ever! Had a hard time taking you seriously at first😁you've won my heart!(its the bunny ears for sure!) Great recipe! I had that all the time in Bkk! Cheers!
😂😂😂😂😂😂😂😂
i love ur recipe videos but this one in particular is my fave lol i got distracted bcuz of the bunny suit
This looks really good. I love kabocha pumpkin, reminds me of chestnuts. I like to stir fry also. This recipe looks 10 times better. btw that bunny suit is just an overload of cuteness🌹🌹
If you don't have a steamer, you can do what I did! I just took a big pot, put 3 tinfoil balls on the bottom to hold a plate so it would be elevated. Add water below the plate. Put the pumpkin on the plate and add a lid and bingo! Once it hears up it'll steam great :) just check at intervals to make sure the water doesn't run out :)
Ah, this is great with Thai subtitles. I'll have to watch it really slowly so that I can see what the Thai equivalent to some of the "technique" terms are. Nice, thanks....oh, and duck eggs...I miss them.
Thank you for sharing your recipe.Tip, I see you added rice flour to make the custard firm. For me, I use coconut cream instead of coconut milk, that firms the custard and I skip the flour part 😊. Im not too much of an eggy person, so I use 5 regular eggs.
I was totally distracted by your costume the whole time lol...
Li X.
งง
🏍
Sawasdee ka 😇 I followed your recipe and it came out great 👍😇 (my husband was the one who found your channel). Thanks for sharing ka.
You could do either: use vanilla or just leave it out. I'd try the vanilla out personally :)
Yay!! That's what I often do with my extra batter too! Did you take a picture of it? Would love to see it done in a different squash!
9:10 "blaeh" put a smile on my face. really needed that today. keep cooking :)
:) I'm glad my little quirks make you smile. I hope you have a wonderful weekend!
+Pailin's Kitchen i laugh at it haha :D
Pailin's Kitchen z
Hi Pai. Thanks for the recipe! Tried it and my family love it! Many thanks again.
Thanks you 🙏Pailin for your delicious recipes ( my favorite dessert 🥰💕🤩)
I had to watch twice, because the first time I was distracted by your sweet outfit and the flapping ears! I love it, and I love the way you do your demonstrations. With all this material I'm planning to do demonstrations in Holland. However, I have a Thai friend and we cooked together for many months, so I have the hang of it, and most of the time I cook Thai!
Hi Pailin for the easy recipe for custard in a pumpkin, I love it and it turn out very good. Thank you ka for sharing.
I love ur cooking. It’s so hard to follow other utubes doing thai food because they have a lot ingredients that we don’t have in USA
😂😂😂😂😂😂😂😂😂😂😂😂 Pailin the bunny ❤❤❤ so cute
Hi pailin
Just tried your ginger milk pudding. Fantastic.
Thxx
You are sooooo cute with ur costume, I like ur clip ( clear with the words ) thx you so much 👍❤️
Hi Palin,
I love your shows! You look so cute in that bunny costume :)
Keep up the good work!
Greetings from Switzerland
Thank you! :)
I do! Filming it next weekend, actually :)
This is my favorite dessert, I like most🌹🌺🌷🎃🇺🇸🇨🇦
You’re too cute!! Thanks for sharing this recipe! I’m definitely going to make this for my friends and family!
What a cool recipe! It looks super pretty too. I laughed out loud when you appeared in a bunny costume :P
Thanks again for the video.
so cuteee
Thank you Pallin my mother's favourite, so I am going to make some for her
Great! awesome recipe...
You're costume is so cute! 😁
😂😂
I don't have pandan leaves and is not available here so can I use vanilla or rose essence as a substitute for this recipe????
My mom made this it was delicious
You are so narak maak. Really you are amazing so much detail and tips and effort really appreciate all your hard work ... Khop Khun khrub
Love your channel 😍😍❤️❤️❤️❤️
Omg i miss that a lot ! And now craving it !!! Gonna ask mommy to do me some :)
looks delicious. i had something similar in Cambodian restaurant was cheesecake cooked in squash. love the bunny suit! (Y) hehe
Haha, I loved the get up! Great recipe, I'll have to try it sometime as I usually make creme caramel
😂😂😂😂😂😂😂😂😂
can you let me know why I cant get a firm custard inside the pumpkin after steaming? It was watery.
Hello. My 17 years old daughter (ขนุน) arrived in France two weeks ago with the AFS program. She is 7 hours to the south of Paris in Pertuis. This coming week there will be an AFS student meeting in her area. Each student needs to bring dessert form their country. However, none of us did aware of this and didn't prepare any dessert ingredient from Thailand.
It should be easy to make สังขยา (no Pumpkin ), but the missing part is Palm or Coconut sugar if she will use regular sugar.
Do you have any recommendations?
Thanks.
Thank you for all the good recipes. You have such thorough explanation that I really like your shows. Btw, I notice you have a nice steamer , good size too. Can we get it on line? Do you have the link?
Great food! Awsome tutorial film! Thank you!
ว้าย!! ชุดกระต่ายน่ารัก >
too cute!
Absolutely way too cute :)
And you could give them out to people too if you can't finish them all!
And this is why you're the best!!
LOL you're are awesome! Love this dessert. Thanks!
Much better than a Playboy bunny.
can i change the palm sugar with regular sugar?
Yes, definitely, but use less than 300grams because palm sugar is less sweet than white sugar.
hi,
your recipe says its 6 eggs + 1yolk but i found only 6 eggs in your bowl..
So does it means 5 whole eggs with 1 yolk??
I was watching this at night and I wasn't looking at the screen. I heard the creeking from the intro and thought the front door was opening. It scared me so bad.
What kind of eggs are u using? It looks very orange and nutritious. I can't find it anywhere here in Toronto :(
Organic eggs have an orange like yolk :)
I tried making it but after the 1hr it is still watery. I am not sure what I am doing wrong. Is it that the pumpkin is too thick or does the water get absorbed by the pumpkin when it cools? Thanks so much for any advice.
Hi I asked her about this and she said "Keep cooking it just needs more time. Diff pumpkin size and thickness will affect timing. Heat might be too low too." Cheers! Adam
Is there a way to make this in an instant pot??
Hi! I asked and she's not aware of one, sorry! Cheers, Adam
hi, would you recommend to eat this dessert warm or cold?
Warm
omggg so cute.
Hi good evening
Am watching from UAE
Wow I like it Dilescious
Yay! Love this
If you're like me and didn't have a good container to hold it, wrapped it in tinfoil and wrapped around it with string so if it cracked it couldnt fall apart.
awesome ill be waiting ;) excited
You're so cute in the costume 😊🐇
Can't wait to make this. Two of my favourite things to eat, Kabocha squash and custard. I wonder if you put slices of young coconut in the custard if it would be too watery (think cross between this and coconut pie), your thoughts? Love to see you're from Vancouver too.
I think the young coconut added would be fine, just avoid adding them in long pieces, or it will make the slicing hard trying to cut thru the coconut without messing up the custard, unless you have a razor sharp knife.
Hi miss pailin, im have question to you i have make sangkaya..but oppufuturenally sangkaya still sweap 😥😥😥 in side pumpkin and have water. I dont know why..can u help me.
Pai, how hot should the melted sugar water be before you mix it with the egg yolk?
I really want to make this recipe for my family but I don’t have pandan leaves. I feel like this is a contributor to the flavor but I can’t find access to anything similar but dyed extract, which costs a lot for very little (I realize that it is strong). I looked it up online and it seems that I can use vanilla extract to replace it? Will this still work?
Can I make this recipe using a regular Sugar Pumpkin? Does it taste a lot different than using a Kabocha?
Hi, where can I get that big steamer please? Thanks!
can i use condensed milk or brown suger?
I think brown sugar will work better as condensed milk will increase total liquid and make it too runny.
Thanks a lot.
anisa rahman
Hi there, for some reason the custard is water and did'nt form hard....am I missing something here...please help!!!
haha! love this
I wonder if Papaya will fit for substituting the pumpykin 🍠
Could you wrap it in the foil w/o putting it in a bowl?
Can you use regular sugar?
The mic really enhances your video's quality! :)
Sawat Dee Khab, its awesome ! could you please kindly teach me how to make khuoy jub ?? ก๋วยจั๊บ pleaseeeeee :>
What can I used as a replacement for pandan leaf? I can not find it where I live.
you can use vanilla or don't add any thing in this part. it very different smell but i think vanilla is OK for this menu
allean Carpenter bunga
Thank you Pailin for this video , i try it come out really good . Do you know how to make Sai Sai cake ( stuff sweet coconut in rice flour in banana leave ) . I come to USA for a long time and miss kind of this desert so much , If you know can you please post a video . i will be so happy .
Hi! I love sai sai too, but haven't made it myself yet. Will keep it in mind :) Thanks!
Awesome, how can I do this vegan?
so cute! those ears haha
Why need 6 eggs and plus one yolk? Not too many eggs?
Can I use regular table sugar?
yes definitely. but lessen it, because white sugar is sweeter than palm sugar. you can also try brown sugar.
do you have a recipe for lard na? gravy noodles?
That looks soooo good! Since I can't get pandan leaves here could you substitute it with something like vanilla beans or just omit it?
พี่สำเนียงดีจังค่ะ อยากพูดได้แบบนี้บ้าง ;w;
Kamonpat K. Q
I can substitute all purpose flour for rice flour ?
nvm you can
hahahahaha was not expecting this
joe651dzd believe me I totally understood by your statement Pai is so cute in this costume I couldnt stop smiling 🤣 omg I didnt expect this either.
Me neither 😂😂😂😂😂😂😂
You crack me up 😂😂😂😂
Can you make Foi Thong your version pls pretty pls