Hi everyone a huge welcome to Steve's kitchen Thailand and today we're making
another Thai dessert Sangkaya Fak Thong or what we will call from now on
a pumpkin custard I've got this wonderful Japanese style pumpkin and this is the
one we want for this recipe Now come over here I'll show you how we're going to
start Now I would have liked a pumpkin with a little bit of orange on the
outside this is the only one I could find but traditionally we would carve a circle
out of the top of this Now a serrated knife does work better you don't
want too big a hole, we're just going to at a slight angle like this as well that does
really help and that should pop out of there nice and easily I'm just going to
trim off the excess pulp there the next thing we want to do is get all this
sinew and the seeds out from the inside so were going to hollow this out now
I've managed to scrape all of the seeds out of there it isn't difficult if you do decide to
rinse this you're going to have to turn it upside down and let it dry out because if it's wet
inside the custard won't stick Now traditionally the recipe calls for
duck eggs, they got a lovely big fat plump yellow yolk in them like that
Now we're going to be using four duck eggs if you can't get duck eggs just use four regular
eggs and add one extra egg just for that extra creaminess
so we're just going to break the eggs into a bowl now you'll look at the rich
creaminess and the yellow of those duck eggs now traditional you take all
your ingredients you've got palm sugar coconut milk and the pandan leaves and you mix them
together in a bowl with your hand Now I'm going to show you a way which I think gets better
flavor from the pandan leaves and a little bit simpler Going to pop those eggs aside for a
moment now I've got half a cup of palm sugar if you haven't got palm sugar you could
use a soft brown sugar pop that into our bowl add about half a cup, I've got a cup
here of coconut milk or coconut cream just going to put about half of that in there keep some aside
this is going to help cool down the mixture afterwards I've got 3 pandan leaves we want to
break the surface up so we're just going to tie them into a knot this will help
release some of the flavours We'll pop that in there as well and we take this
over to our stove and just heat it until the sugar has dissolved Now don't let this
boil but bring it up so all the sugars have dissolved I'm just going to take a quarter of a teaspoon of salt
pop it in there as well Now this really lets the pandan flavour absorb into the custard
gives it almost a vanilla flavour Now I'm just going to pop that mixture down there what we're
going to do is add our coconut milk the rest of it in with the mixture and just let
it settle on the side there for about 10 minutes or so until it's cool enough
that it won't cook the eggs Now I've let that cool down for a few minutes
and I'm just going to lift the pandan leaves they've done their job now if you
can't get ahold of pandan leaves a teaspoon of vanilla extract works really
well now I like to add a teaspoon of cornstarch or rice flour in with this I've
kept a little bit of the coconut milk aside just so that we can mix this into
a paste before we add it in
otherwise it'll be just abit too clumpy what this will do it just stabilizes the
custard a little bit helps it set pop that in there give it a stir through Now for those beautiful duck eggs just
going to whisk these together and we're traveling so I haven't got a whisk I'm just
going to use a fork ideally you'd use a whisk and get this as smooth as
possible now I'm pretty happy with that it's about as smooth as I'm going to get
it with a fork we're just going to pour that now in with our flavors sugars then
I want to continue to whisk this together and get it as even as you possibly can
so there is my sweet salty coconut custard mix and I'm going to pour it now
into my pumpkin just be careful as it happens that is exactly where I wanted it
to stop just at the top of the opening perfect now what we want to do is steam
this for about 45 minutes now you know the steamer I've got come down here it's
my wok with the steaming basket I've filled that with water you're going to have to keep
an eye on that to make sure it doesn't burn dry we're going to lift our beautiful
pumpkin place it in the center of the steamer might as well take the lid as well
just pop it in beside now if you let this go too long that pumpkin may well
split one of the problems a lot of people have is the pumpkin splitting
it may happen to us even today we'll see you could actually put a band of foil
around it to keep it secure but I'm going to take the risk
pop the cover on there and I want that to steam away, as I said, for 45 minutes
and then I'll show you what we do next
right that has been 45 minutes exactly I haven't lifted this to have a look yet
so you're going to see it as I do Now come down here we do have to test it but let's
have the big reveal Oh look at that the custard is blooming out of the top and you would
expect that that's why I left it a little bit lower Lets take a knife I just want to test if that has set or not. I can just pop the knife in there and feel thats coming out clean
and this little piece of pumpkin, the lid here, just see how tender that is. Now we've
been lucky this hasn't split open but don't handle this too much now we want
this to cool down completely before we serve it
I'm really really pleased with the way this has come out, let's leave this to to cool down then I'll show you what we
do with this next. Right my Sangkaya fak thong, I said it again is looking pretty good come down here I popped it in the fridge
to set it firm
I'm a little worried because where I put the knife in it trickled out some custard
will I get air holes in the centre I don't know but let's cut this thing in half
and see My knife is going through hopefully the custard has set
you're seeing it as I see it
That is looking pretty, pretty darn beautiful if I do say so myself
Now this discoloration often comes in the sangkaya fak thong so I'm not worried about it people
have told me to expect that Now traditionally this is sliced a little
bit like a pizza or pie so let's get and cut some slices so we're going
to cut these through as I say a little bit like a pie and that is see if that comes loose
that is the sort of slice that you're looking to serve Now the pumpkin is wonderful
tender and it has absorbed some of the flavour I'm going to give this a try in a
moment this is way too big for us there is staff here where we're staying in the
apartment and I'm going to share it out with them hopefully they liked it so I'm
going to get some of that lovely custard and the succulent pumpkin flesh as well
I'll let you know what I think that is a really interesting combination of
slightly savory and sweet
the flavours from the pandan come through really well this is a real tryer this would be a great one by
the way for making Halloween time. Now if you decide to give it to go share across your
photos and experiences with me here share the love also give this one the thumbs up
and I will see you in another Thai adventure very shortly. Be good
Now I'm so lucky to have a Thai audience that can share this with me
I've taken that down to the staff here and everybody says it's really delicious but I got some really
good constructive feedback and what I reckon because we got this discolouration on the top it's
possibly having the lid on the pumpkin while it's cooking which means you have to
lower the level a little bit when you fill it and secondly my steamer is probably
a little bit to fierce you know I've only got that little wok and steamer on top
probably a more gentle steam in a proper steamer would have worked better but
overall I'm getting eight out of 10 so be good Now I've always been a sucker for a
great dessert something a little spicy so Thailand is serving up time and time again
some great experiences I'll leave some links up here to some other videos please subscribe to the channel
and I always love to hear your comments
Be good see you next time.