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Sangkhaya
Thai Coconut Custard
A classic Thai dessert featuring a rich, silky coconut custard, traditionally steamed inside a small pumpkin or coconut shell. This elegant dessert is subtly sweet and fragrant with pandan.
đ§ Ingredienser
- 400 ml Coconut cream(Full-fat is recommended for richness. Use chilled coconut cream for best results, scooping the thick cream from the top.)
- 4 Duck eggs(Duck eggs provide a richer, more custardy texture than chicken eggs. If unavailable, use 6 large chicken eggs.)
- 150 g Palm sugar(Finely chopped or grated. If using palm sugar blocks, you may need to melt them slightly first.)
- 3 Pandan leaves(Tied into a knot to release their fragrance during steaming. Fresh or frozen are fine.)
- 1 Small pumpkin(About 1-1.5 kg (2-3 lbs). A sugar pumpkin or kabocha squash works well. Ensure it's stable enough to stand upright.)
- 50 ml Water(Optional, to help dissolve palm sugar if needed.)
đšâđł Instruktioner
- 1
Prepare the pumpkin: Carefully slice off the top third of the pumpkin. Scoop out all seeds and stringy pulp from the inside. You can reserve the seeds for roasting if desired. Rinse the inside of the pumpkin and pat dry. Ensure the pumpkin can stand stably on its base.
â±ïž 10 minutes - 2
Prepare the custard base: In a medium bowl, whisk the duck eggs until well combined but not frothy. Gradually whisk in the coconut cream until smooth. If using palm sugar blocks, gently heat the palm sugar with the optional water in a small saucepan over low heat, stirring until dissolved. Strain the melted sugar through a fine-mesh sieve to remove any impurities, then let it cool slightly. Add the dissolved and cooled palm sugar (or finely chopped/grated palm sugar if it dissolves easily) to the egg and coconut cream mixture. Whisk until the sugar is fully incorporated and the mixture is smooth. For an extra smooth custard, strain the mixture through a fine-mesh sieve into another bowl.
â±ïž 15 minutes - 3
Assemble and steam: Place the prepared pumpkin in a steamer basket or on a rack inside a large pot or wok. Pour the strained custard mixture into the pumpkin cavity. Tie the pandan leaves into a knot and place them on top of the custard or around the edges inside the pumpkin. Cover the pumpkin loosely with foil or the pumpkin lid to prevent condensation from dripping onto the custard. Cover the pot or wok with its lid, ensuring a tight seal. Steam over medium-high heat for 45-55 minutes, or until the custard is set but still has a slight wobble in the center. A skewer inserted into the center should come out mostly clean.
â±ïž 45-55 minutes - 4
Cool and serve: Carefully remove the 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. Slice the pumpkin into wedges, ensuring each slice includes a portion of the rich, golden custard. Serve warm or at room temperature.
â±ïž 20 minutes (cooling)
đĄ Proffstips
- âUsing duck eggs results in a richer, denser, and more vibrant yellow custard compared to chicken eggs.
- âThe natural sweetness of the pumpkin complements the custard beautifully.
- âFor an elegant presentation, ensure the pumpkin is clean and the top is cut neatly. The steamed pandan leaves add a lovely aroma.
- âIf steaming in a coconut shell, ensure the shell is clean and sturdy. Adjust steaming time as coconut shells are smaller.
- âStrain the custard mixture for the smoothest possible texture.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Steam the custard in cleaned coconut shells for individual servings.
- Pour the custard into small heatproof ramekins or individual cups and steam them.
- Add a pinch of salt to the custard mixture to enhance the flavors.