Thai Coconut Custard in a Kabocha สังขยาฟักทอง, sangkhaya fak thong
Thai steamed coconut custard in kabocha, uniquely delicious! If you love custard and kabocha this’s the desert for you.
INGREDIENTS
1 kabocha (about 3 pounds)
4 eggs
1 c. Coconut milk
3/4 c. Coconut sugar
¼ tsp. Salt
2 Pandan leaves (optional) or 1 tsp. Vanilla extract
DIRECTIONS
Wash and dry the kabocha. Trace a square on top of the kabocha and carefully cut into the top to create a lid with a sharp pointed knife. Slice off the seedy part of the lid and scoop out the seeds, guts and all the fiber of the kabocha.
Wrap kabocha half way up with aluminum foil to prevent kabocha from cracking and falling apart while cooking. Set aside.
Crack the eggs into a large mixing bowl, add coconut milk, coconut sugar, salt and vanilla extract.
Mix all the ingredients together until the sugar dissolves and mixes well.
( If using pandan leaf instead of vanilla extract, with a clean hand mix and knead pandan leaf with all the ingredients together until it releases the extract from the leaf and the sugar dissolves and mixes well.)
Strain through a fine strainer or muslin and pour into the kabocha. (don't overfill the custard)
Place the kombucha and the lid beside it in the steamer and let it cook for about 1- 1.20 hour over medium heat.
After about 30 minute remove the lid from the stemmer and sit aside.
Test the custard with a long wooden skewer, it should come out clean and the custard should be firm and not runny. If the custard hasn’t set, steam for about 15-20 more minutes or until completely cooked.
Remove from the steamer and let it cool down for about 30 minutes or more before serving.
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