[Sankhya] Thai Pumpkin Custard – Recipe and How to Make It

Pumpkin Custard
Pumpkin Custard

What is Thai Pumpkin Custard?

Thai pumpkin custard is a dessert that has custard AKA Sankaya, in the middle of the pumpkin. Sankhya is a Thai custard made from egg, coconut milk, sugar.

Ingredient of Sankaya Pumpkin

  • 2 small or medium Pumpkins
  • 8 Oz [250g] of Coconut Milk
  • 6 Oz [500g] of Palm Sugar
  • 3 of Chicken Eggs
  • 3 of Duck Eggs
  • 5 Leaves of Pandan
  • 1 Tsp of Salt

How to Make Pumpkin Custard?

  • Cut out the top of the pumpkin, remove all seeds and in the middle part then clean and let it dry
  • Mix coconut milk, chicken eggs, duck eggs palm sugar, salt, and pandan leaves together in a mixing bowl
  • Squeeze all ingredients together by hand 
  • Pour the mixture into the pumpkin
  • Steam with low heat for 1 hour [keep checking every 20 mins]
  • Allow to cool to room temperature and serve