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Thai Pumpkin Custard (สังขยาฟักทอง)

When it comes to fall season, I see yellow, orange, and green colors and all kinds of pumpkins decorated almost every place I go. We’re doing it to celebrate the fall season, Halloween, and Thanksgiving. I’ve been thinking of one of my recipes that I’d like to share with everyone. Let me present you a”Thai Pumpkin Custard,”. It’s a popular Thai dessert which you can eat either warm or cold.

The Awesomeness of Kabocha Pumpkin

For this recipe I use Kabocha squash, it’s a dark green squash with a bright orange meat inside. The thing that I love about the kabocha is I can use pretty much every part of it. The meat is sweet, and the skin is edible after it’s cooked. Lastly, I can bake the seeds for a snack. You can find the kabocha in most of Asain grocery stores, but lately, I find them at American grocery stores, too.

Kabocha is not only useful as a pumpkin, but it’s also good sources of nutrients for our bodies. It’s high in beta-carotene which our bodies can convert to vitamin A, and it’s good for skin, hair, and vision. Moreover, vitamin A is an excellent source to promote healthy white blood cells; that is good for the immune system. Kabocha has iron, fiber, vitamin C, and some of vitamin B, and it’s lower on the calorie and carbs compare to the butter squash. Personally, I think kabocha is a good pumpkin for beauty because it provides healthy hair and skin, anti-oxidant, and less on calories and carbs.

Thai Pumpkin Custard Recipe on Healthy Thai Recipes

This is the first time I’ve made Thai Pumpkin Custard. Honestly, my husband and I are not a fan of very sweet foods or dessert. Some desserts are too sweet, and they irritate my throat sometimes. My Thai Pumpkin Custard will be just slightly sweet, but not bland.

Most Thai desserts have eggs as an ingredient, and they always use the whole eggs. Thai Pumpkin Custard requires 6 to 12 of eggs depends on the size of the kabocha. One whole egg has 186 mg of cholesterol, but zero cholesterol in a single egg white. For that reason, I reduce the number of whole eggs and add more egg whites. Furthermore, I substitute the regular coconut milk to the lite coconut milk instead. Changing some of the ingredients in the recipe doesn’t make the taste or texture of Thai Pumpkin Custard change at all. I still enjoy the creamy and smooth texture, and some sweetness of the custard.

Furthermore, I substitute the regular coconut milk to the lite coconut milk instead. Changing some of the ingredients in the recipe doesn’t make the taste or texture of Thai Pumpkin Custard change at all. I still enjoy the creamy and smooth texture, and some sweetness of the custard.

I never thought I’d love this recipe this much, and I can’t wait for the Thanksgiving, so I can cook and share it with my family and friends.



Thai Pumpkin Custard Save Print Prep time 20 mins Cook time 1 hour 35 mins Total time 1 hour 55 mins 7 ingredients recipes. It may take a while for cooking, but it's worth for. Author: HealthyThaiRecipes Recipe type: Dessert Cuisine: Thai Serves: 8 Ingredients Kabocha squash, about 3 lbs.

6 whole eggs

6 eggs white

1 cup of Truvia brown sugar

1 can of A Taste of Thai Lite coconut milk, about 13 oz.

½ tsp salt

2-3 Pandan leaves or vanilla extract Instructions Use a sharp knife cut the top of kabocha in a square shape, about 2-3 inches. Take out the seeds and use a spoon to clean the inside of the kabocha, then wash and let it dry while preparing the custard. Add whole eggs, eggs white, brown sugar, coconut milk, and salt in a mixing bowl and mix all the ingredients together. Make sure the sugar is melted with other ingredients. Then add Pandan leaves in the mixing bowl whisk and massage it with the rest of the ingredients, and if you don't mind getting dirty, I recommend you to use your hand for this step. Pour the custard into the kabocha pumpkin. Add some water in a steaming pot. Set it on a high heat until the water is boiling then turn the heat down to medium to medium-high. For this step, I don't have the steaming pot, so I just use a deep pot. I use a small bowl as a base for the pumpkin. I add some water to the pot but not higher than the bowl. Keep checking the water level, don't let it dry otherwise, you'll burn the pot and the pumpkin may break. Steam until the pumpkin and custard are cooked. It could take from 1 hour and a half to 2 hours depends on the size of the pumpkin. Let the pumpkin cool down a little bit before serving it. It's easier to cut when it's cool. Notes The serving size that I cut; it's about 2 inches wide.

Add some toasted sesame seeds for adding a texture and good aroma as an option. Nutrition Information Serving size: 1 Calories: 219 Fat: 6.6g Saturated fat: 3.6g Carbohydrates: 40.7g Sugar: 19.0g Sodium: 245.2mg Fiber: 2.1g Protein: 9.9g Cholesterol: 138.8mg 3.5.3217

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