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