Thai Pumpkin Custard (Sankaya) Recipe
A delicious recipe for Sankaya Pumpkin Dessert, steamed Thai Pumpkin Custard from the Temple of Thai.
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Cooking tools:
- Steamer basket
- Chef's knife
- Mixing bowl
- Fork
- Measuring cup
- Measuring spoon
- Spoon
- Stove
Ingredients
- 1 Kabocha squash (Japanese pumpkin)
- 10 cups of water for steaming
- 4-5 eggs
- 3/4 cups coconut milk (rich Mae Ploy brand is perferred for desserts)
- 1/3 cup of coconut palm sugar
- pinch of salt
- pinch of cinnamon
- 1 tsp. vanilla extract (or frozen pandanus leaf or pandanus leaf flavoring)
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