Sangkaya Phak Thong -Thai Custard
Sangkaya Phak Thong (Custard Steamed in Pumpkin)
(If small pumpkin are not available, the custard my be served
in 'baby' coconuts, or failing that in plain ramekin dishes)
1-1/2 cups (duck) egg
3/4 cup palm sugar*
3 pandanus leaves
1-1/2 cups coconut milk
2 small pumpkins
(Note: the pandan leaves turn the custard green: this is traditional
in Thailand but may be considered optional.)
With a small sharp pointed knife, cut a star shaped opening around
the stems of the pumpkins, lift the stems, and remove the seeds and
membrane from inside.
Combine sugar with egg, beat with pandan leaves for about 10 minutes,
then continue beating, adding the coconut milk. Strain through cheesecloth
into the hollowed out pumpkins, leaving about 1 inch space at the
Place the pumpkins in small bowls for support, and place in a steamer
tray, putting the stems on the tray also. Steam for about 45 minutes.
Replace the stems as lids, and serve cool.
* Moderator's note: Pandanus leaves (also called screwpine leaves)
are popular in Southeast Asian cooking (especially Thai, Indonesian, and
Malasian) and have a floral flavor. They are used to flavor puddings
and rice dishes. As stated above by Ian, they have an intense green
coloring which makes them useful as a natural food coloring. They are
available in Asian markets usually dried but sometimes fresh. Other
names for them are daun pandan and kewra.
Special thanks to - Muoi Khuntilanont posted on AAA-Asiancuisine@egroups.com