HOW TO MAKE THAI PUMPKIN CUSTARD DESSERT | สังขยาฟักทอง
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- Опубліковано 28 сер 2024
- Sangkaya Fakthong is a traditional Kabocha Squash Dessert that contains a coconut custard (สังขยาฟักทอง). It's simple to make and fun to eat. This was a dessert that I'd eat from time to time when I was a child and will now make it once in a while to revisit those memories.
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INGREDIENTS (may have to adjust depending on the size of your kabocha squash)
Kabocha Squash - 1 small size
Palm Sugar - 1 cup (shaved)
Coconut Milk - 1.5 cup
Salt - 1/2 tsp
Pandan Leaves - 1 handful (cut to release aroma)
Eggs - 6 to 7 eggs (traditionally uses Duck eggs, but Chicken eggs will work fine)
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#kaboshasquash #สังขยาฟักทอง #thaidesserts
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Sangkaya = coconut custard and Fakthong = kabosha squash . Take care everyone!
I think u must be one of the hardest working persons ever, to produce such classy videos and offer them as often as u do
I really love and enjoy the aesthetics and the details to every one of them : )
Thank you so much Anna! That makes me happy that you feel that way. It is a lot of work but I enjoy creating them.
I shared this video with my sister. The way you talk about your grandmother is something my sister can relate to as she spent time with our grandmother in Thailand when she was young. It's very sweet. Cooking is so much a part of how we relate to and remember our family. ❤️
Yes, food is a big part of how I relate to my family too! It brings a lot of comfort eating things that we ate growing up. Thank you so much for watching and sharing 🙏🏼
Just found your channel. Please show us how to make Lod Chong. So glad this channel is in English. Subscribed! ❤
I LOVE this dessert so much! Awesome vid! ❤❤❤
Thank you 😁 I love this one too
My mom loves this so we tried it. It thank you for sharing.
I do like a custard dessert. Lovely 😊
Thank you!
Your voice is so soothing.
Hiii, I just discovered your UA-cam channel. I was looking for a cambodian food channel, with clear tutorial in English, and then I found your channel. Now I can learn how to make khmer food. I hope one day I'll impress my parents who are cambodian.
I hope you enjoy the recipes! Thank you for watching 😊
Well done, again, sir.
Thank you 🙏🏼
Thank you for sharing your video.
If your viewers tried it and the custard is not firm enough or looks under cooked: use coconut cream 1 cup instead of coconut milk. With half cup of sugar, a hint of vanilla and pinch of salt...
Good job 👏
So good!!!!
thank you!
This is one of my favorite desserts. I hope you think of your grandma fondly every time you eat this. ❤️
I'm glad you like it too! Yes, everytime I make this, I think of her. Thanks so much for watching and your ongoing support 🙏🏼
One thing you forgot to mention is before you add the eggs please make sure it cool down first.
Aww how nice. Bless your grandmother.❤️❤️ I'm curious, what kind of flavor do the pandan leaves give the custard? This recipe looks comforting and delicious.
Hi Hannah! Thank you so much :) Pandan leaves have kind of a vanilla coconut grassy (in a good way) taste. They serve the same purpose that vanilla extract serves in desserts.
Can i use other kind of squash and do u serve it cold? Since it was in ghe fridge for 8hrs
Coconut milk 1cup is how many g?
Had this on a recent visit to Thailand and was one of my favorite desserts! Do you use coconut milk from the can or a carton?
I use the one from the carton, Aroy D brand. Thank you for watching
Hey! I was got a kabocha squash today and then went straight to this video, because I remembered that you made a video recipe involving kabocha squash! I'm thinking of attempting this recipe. Can I use vanilla extract instead of pandan leaves? If so, how much vanilla extract would you recommend?
That's awesome Hannah! I'm sure you can use vanilla extract. I haven't tried vanilla extract with coconut milk before but I bet it will taste good. I would start with 1/4 tsp to 1/2 tsp since vanilla extract can be very strong. You can adjust the sweetness too. Make sure to allow the custard and kabocha squash to chill in the fridge completely so that the custard adheres to the wall of the kabocha squash. If you try it, let me know how it goes. Good luck!
What squash can you use as an alternative? Any? Acorn?
Hi Chad, thank you for watching! I think butternut squash would work. You'd have to cut the butternut squash into chunks though and steam it separately from the custard. I don't think butternut is as sweet as kabocha squash, so it might need separate seasoning.
Im in The states. Would a pumpkin work for this?
Thank you for watching! Pumpkin won’t taste the same. Check out your local Asian grocery store, they will most likely carry Kabocha.
i don’t have access to pandan leaves, could i leave that out?
Yes you can. Thank you!