The Thai dessert sangkaya faktong features a creamy pandan-scented coconut milk custard cooked inside a kabocha squash—aka a kobocha pumpkin—until tender. This recipe swaps the traditional steaming for baking, for sangkaya faktong with a more intense flavor. Once sliced into wedges, it’s even better than pumpkin pie.
Using a kabocha squash that weighs as close to two pounds as possible leaves little room for error in cooking time and ingredient ratios.Baking the custard-filled pumpkin instead of the more traditional steaming method results in a more visually pleasing dessert with a more concentrated squash flavor.
While sangkaya faktong’s show-stopping presentation might give the impression that it is challenging to make, my version is actually relatively easy to assemble and cook . It's a true “low effort, high reward” recipe that’s ideal for serving to guests. Here’s how to guarantee a silky set custard encased in a tender, perfectly baked pumpkin every time.Can You Substitute Kabocha for Another Squash?than a kabocha.
Coconut Custard Sangkaya Faktong
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