์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Sangkhaya Fak Thong
Thai Pumpkin Coconut Custard
A traditional Thai dessert where a rich, creamy coconut custard is steamed inside a whole, tender pumpkin, creating an edible and beautiful serving vessel.
๐ง ์ฌ๋ฃ
- 1 Small pumpkin(About 1-1.5 kg (2-3 lbs). Choose a pumpkin with a relatively flat bottom for stability. Kabocha squash or a similar dense, sweet variety works well.)
- 4 Eggs(Large eggs, at room temperature.)
- 200 ml Coconut cream(Full-fat coconut cream for richness. Ensure it's well-shaken or stirred if separated.)
- 100 g Palm sugar(Finely chopped or grated. If using palm sugar paste, adjust amount to taste as sweetness varies.)
- 2 Pandan leaves(Tied into a knot. If unavailable, you can omit or use 1/2 tsp pandan extract, added to the custard mixture.)
- 50 ml Water(Optional, to help dissolve the palm sugar.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the pumpkin: Carefully slice off the top 1/4 of the pumpkin to create a lid. Use a sturdy spoon to scoop out all the seeds and stringy pulp from the inside. Scrape the inner walls to create a smooth surface. Discard the seeds and pulp. If the pumpkin doesn't sit flat, you can trim a very thin slice off the bottom, being careful not to cut too deep.
โฑ๏ธ 10 minutes - 2
Prepare the custard base: In a bowl, whisk the eggs until well combined but not frothy. Gradually whisk in the coconut cream until smooth. In a small saucepan, gently heat the palm sugar with the optional 50ml water over low heat, stirring until the sugar is completely dissolved. Do not boil. Strain the dissolved palm sugar syrup to remove any impurities and let it cool slightly. Pour the cooled syrup into the egg and coconut cream mixture, whisking continuously. Add the knotted pandan leaves to the mixture and let it infuse for about 10 minutes. Strain the custard mixture through a fine-mesh sieve to remove the pandan leaves and ensure a silky smooth texture. Discard the pandan leaves.
โฑ๏ธ 15 minutes - 3
Assemble and steam: Place the prepared pumpkin upright in a steamer basket or a large pot with a steaming rack. Carefully pour the strained custard mixture into the pumpkin cavity. Place the pumpkin lid back on top. Ensure the steamer is large enough to accommodate the pumpkin and has a tight-fitting lid. Steam over medium-high heat for 45-60 minutes, or until the custard is set and a skewer inserted into the center comes out clean. The pumpkin flesh should also be tender when pierced with a fork. If the lid of the pumpkin is too small to cover, you can use foil to create a makeshift lid.
โฑ๏ธ 45-60 minutes - 4
Cool and serve: Carefully remove the steamed pumpkin from the steamer. Let it cool at room temperature for at least 15-20 minutes before serving. The custard will continue to set as it cools. To serve, slice the pumpkin into wedges, ensuring each slice includes both the custard and the tender pumpkin flesh. Discard the pandan leaves if they were left in for infusion.
โฑ๏ธ 20 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe pumpkin acts as a natural, edible serving dish, infusing the custard with a subtle sweetness and aroma.
- โUsing good quality palm sugar is key for the authentic caramel-like flavor. Adjust sweetness to your preference.
- โFor a smoother custard, ensure the egg and coconut cream are well combined and the mixture is strained.
- โThe cooking time will vary depending on the size and thickness of the pumpkin. Check for doneness with a skewer.
- โThis dessert is best served warm or at room temperature.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- For individual servings, prepare the custard and steam it in small, oven-safe ramekins or small hollowed-out gourds.
- If pumpkin is unavailable, the custard can be steamed directly in ramekins without the pumpkin vessel. This is often called 'Sangkhaya Nom Sot'.