Steam Oven Recipe: Thai Pumpkin Custard

 

Steam Thai Pumpkin Custard

Sang Kaya Fug Tong (Thai Pumpkin Custard)


Sang Kaya Fug Tong is a beloved Thai dessert that beautifully marries the rich, creamy texture of coconut custard with the earthy sweetness of pumpkin.1 Traditionally, this delightful custard is steamed directly inside a whole pumpkin, making for a stunning presentation and infusing the custard with subtle pumpkin flavour.2 It's a treat that's both comforting and exotic, perfect for sharing.

Ingredients:


  • For the Custard:
    • 3 large eggs
    • 1 cup (240ml) coconut milk (full-fat for best results)3

    • 3/4 cup (150g) palm sugar (or light brown sugar), finely chopped
    • 1/2 teaspoon salt4

    • 1 teaspoon pandan extract (optional, for fragrance and green hue)
  • For the Pumpkin:
    • 1 medium-sized pumpkin (about 1.5 - 2 kg), preferably a kabocha or Hokkaido pumpkin, which holds its shape well when steamed.


Equipment:

  • Steam oven
  • Large bowl
  • Whisk
  • Fine-mesh sieve5

  • Spoon or scoop
  • Paring knife


Instructions and Method:

1. Prepare the Pumpkin:


  1. Wash and Dry: Thoroughly wash the outside of the pumpkin and pat it dry.
  2. Cut the Lid: Carefully cut a circular lid around the stem of the pumpkin, about 3-4 inches in diameter. A sharp paring knife works best.
  3. Scoop out Seeds: Using a spoon or scoop, remove all the seeds and stringy bits from inside the pumpkin.6 Scrape the walls clean, but be gentle not to puncture the pumpkin flesh.

  4. Prepare for Steaming: Place the cleaned pumpkin (without the lid) in a suitable steaming tray or dish that fits your steam oven.


2. Prepare the Custard:


  1. Combine Ingredients: In a large bowl, combine the eggs, coconut milk, palm sugar, and salt.7

  2. Whisk Well: Whisk vigorously until the palm sugar is completely dissolved and all ingredients are well combined. The mixture should be smooth.
  3. Strain (Important!): To ensure a silky-smooth custard, strain the mixture through a fine-mesh sieve into another clean bowl. This removes any eggy bits or undissolved sugar, preventing a lumpy custard. If using pandan extract, stir it in after straining.


3. Fill and Steam:


  1. Fill the Pumpkin: Carefully pour the strained custard mixture into the hollowed-out pumpkin.8 Fill it almost to the brim, leaving about 1/2 inch space from the top as the custard will expand slightly during steaming.

  2. Place the Lid: Gently place the pumpkin lid back on top of the pumpkin.
  3. Steam Oven Setting: Place the pumpkin in your steam oven. Set the steam oven to 100°C (212°F) on the steam function.
  4. Steam Time: Steam for approximately 45-60 minutes, or until the custard is set. To check for doneness, insert a thin skewer or toothpick into the centre of the custard; it should come out clean. The steaming time will vary depending on the size of your pumpkin and the power of your steam oven.


4. Cool and Serve:


  1. Cooling: Once cooked, carefully remove the pumpkin from the steam oven. Let it cool completely at room temperature for at least 1-2 hours before slicing. Cooling allows the custard to firm up and makes for cleaner slices.
  2. Slice and Serve: Once cooled, you can slice the pumpkin into wedges, with each wedge containing a portion of the delicious custard.9 Serve at room temperature or chilled.


Tips for Success:


  • Pumpkin Choice: Kabocha or Hokkaido pumpkins are ideal as they have a denser flesh that holds up well during steaming and a naturally sweet flavour. Avoid pumpkins with thin walls.
  • Preventing Cracks: If your pumpkin is very thin-skinned, you might consider wrapping the outside of the pumpkin with aluminium foil during steaming to help prevent it from cracking.
  • Perfect Custard: Straining the custard mixture is crucial for a smooth, lump-free texture. Don't skip this step!
  • Palm Sugar: Palm sugar adds a unique caramel-like flavour that is characteristic of Thai desserts.10 If you can't find it, light brown sugar is a good substitute, but the flavour will be slightly different.

  • Pandan Extract: While optional, pandan extract adds a beautiful aroma and a subtle green tint to the custard, enhancing the authentic Thai experience.
  • Don't Overcook: Overcooking can lead to a rubbery custard. Keep an eye on the cooking time and test for doneness regularly.
  • Chilling for Better Slicing: While delicious warm, the custard becomes firmer and easier to slice neatly when chilled for a few hours in the refrigerator.

Enjoy your homemade Sang Kaya Fug Tong! It's a unique and delightful dessert that's sure to impress.

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