Photograph of the finished Sangkhaya fak thong

Thailand · Bí đỏ hấp sữa trứng Thái

Sangkhaya fak thong

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pumpkin Pumpkin 1.9 lb
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Coconut milk Coconut milk 1 ½ cups
  • Photograph of Palm sugar Palm sugar 5.4 oz
  • Photograph of Salt Salt 0.1 oz
  • Photograph of Pandan leaves Pandan leaves 4 leaves

Method

  1. 1 Choose a small, round pumpkin, cut off the top, and scoop out all the pulp and seeds inside.
  2. 2 Squeeze the pandan leaves with palm sugar for 2 minutes until the sugar releases the pandan aroma, then remove the leaves.
  3. 3 Beat the eggs with palm sugar and salt by hand until the sugar dissolves, avoiding creating foam.
  4. 4 Pour the coconut milk into the egg mixture, stir well, then strain through a sieve until smooth.
  5. 5 Pour the mixture into the hollowed-out pumpkin, steam over medium heat for 40 minutes, or until a toothpick inserted comes out clean.
  6. 6 Let it cool, then cut it into wedge-shaped pieces.

With an appliance

  • Pressure cooker 43 min

    Replace step 5: place the pumpkin on the rack, steam under low pressure for 18 minutes, then release pressure naturally for 8 minutes; step 6 still allows it to cool before cutting.

Start cooking