Steamed Carving Pumpkin custard with golden threads hotel style


This pumpkin custard with special carve top with golden threads aka Sang-Ka-Ya Fak Thong nar Foi Thong or สังขยาฟักทองหน้าฝอยทอง in Thai langue.

I've been posting for a long time in 2008. That's a typical one. Today I have a special design.
To impress visitors. Let's talk about the origin of custard slightly before we do.

Custard in Thailand is a confectionery that is influenced by Portuguese. Popular with glutinous rice. Or put in a pumpkin Taro or coconut, then steamed to a different kind of custard with bread.

INGRADIENTS:

  • 3 KG. pumpkin (size by the photo)
  • 5 duck eggs
  • 1 KG. coconut milk
  • 300 g. palm sugar
  • 0.5 KG.Golden threads

OK WE GO:
  1. Carve a pumpkin beautifully. Pour it out like a small pot or look like a pot with a cover.
  2. Wash with brine And pat dry. 
  3. On the stove to boil water. Bring carve the pumpkin steamed to 80% or until almost cooked.
  4. While steaming prepare to make custard.
  5. In a mixing bowl you poor coconut milk into at first.
  6. Add palm sugar, stir and mixed well. (Usually we use hands)
  7. Beat the eggs into mixing bowl and stir well until the mixture is frothy.
  8. Pour in the coconut cream mixture in carve pumpkin. 
  9. Cook in the steamer for about 30 minutes.
  10. Leave to cool to make the custard firm.
  11. Add golden threads before serving.
Hope you enjoy! 
Tan.:)

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