Thai Pumpkin Coconut Custard (Sang Kaya Fuk Thong)

 

From about 2003 to 2007, I spent Thanksgiving Day in Thailand on business trips.  I have done away with turkey but Thanksgiving is not Thanksgiving without any kind of pumpkin.  I used to order this Thai pumpkin coconut custard at the hotels I stayed at on all the Thanksgiving Days I  was in Bangkok.  It became my own personal tradition as a way of celebrating the holiday the best way I could away from home.

Instead of a traditional pumpkin pie, which can be heavy here in the tropics, a  light, yet voluptuous, coconut custard redolent of the tropics was prepared.  The sankaya is a silky custard of freshly extracted coconut cream perfumed with pandan leaves reminiscent of  the subtle scent of grass on a rainy afternoon and sweetened with palm sugar steamed inside a pumpkin.   Duck eggs are traditionally used to make sankaya; thus, adding to its voluptuousness as they tend to be richer than chicken eggs.

This custard's success lies in the quality of the coconut cream.  As much as possible, freshly extracted coconut cream is recommended.  For those of you who have children and family to attend to or don't have any access to fresh coconuts, use the good quality canned coconut cream.
 

I steamed mine for 45 minutes over medium heat.  I think it would be better to steam this over a low flame for an hour to prevent any bubbles from forming.  Because of  the air bubbles,  as you can see in the photo, my sankaya didn't turn out as silky and smooth as I wanted it to be. 

Coconut Custard Pumpkin (Sang Kaya Fuk Thong)
Serves 4

Ingredients
1 lb (500 g)  Japanese pumpkin (orange North American pumpkins aren't sturdy enough to withstand the steaming process)
5 duck eggs (chicken eggs if unavailable)
1/2 cup (100 g) grated palm sugar
1/2 cup (125 ml) fresh coconut cream
3 knotted pandan leaves

Directions
1. Cut the top off pumpkin.  Scoop out the seeds and pulp.

2. In a mixing bowl, break the eggs.  Add coconut cream and  sugar.  Mix with pandan leaves.

3. Pour the custard mixture in the hollow pumpkin and steam, covered over low heat for an hour.

4.  Refrigerate when the pumpkin has cooled to room temperature.


5.  Serve by slicing the pumpkin into wedges.