Sangkhaya Fak Thong, Pumpkin Custard in Pumpkin
This Thai pumpkin custard recipe pours a silky egg and coconut custard sweetened with palm sugar into a hollowed pumpkin, then steams the whole thing until the custard sets. Cut into wedges, each slice shows pale gold custard inside soft orange pumpkin — sweet, fragrant and best eaten slightly warm. One serving is about 200 g.
Sangkhaya fak thong is one of Thailand's best-loved desserts: a coconut custard steamed inside a pumpkin, so the pumpkin becomes both the cooking pot and the serving dish. Thai egg custards of this kind trace their roots to the Portuguese-influenced sweets brought to the Siamese court in the Ayutthaya period, which Thai cooks remade with coconut milk and palm sugar. Steaming the custard inside the pumpkin is the Thai touch — the pumpkin softens as the custard sets, and the two are eaten together.
Pairs well with: Sticky rice and Thai iced tea
Provenance
Thailand
Thai Dessert Classic
East & South Asia
Time Dedication
1h 20m
20m prep • 60m cook
Batch Yield
6 Servings
243 kcal per serving
1 serving ≈ 200 g
Technical Skill
Intermediate
Medium (Steaming)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Inappropriate
Dinner
Inappropriate
Snack & Tea
Ideal Light Bite
Thai Dessert Classic
Photo: Takeaway, CC BY-SA 3.0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Low — about $2–3 per serving at home (USD)
The custard is steamed gently so it sets silky and smooth, never rubbery or full of bubbles.
Execution Methodology & Culinary Technique
Prep Stage: Hollow the Pumpkin and Whisk the Custard
20 Mins • Hollow + Whisk
Cut the top off the 900 g pumpkin and scoop out the seeds and fibres, leaving a clean shell about 2 cm thick. Whisk the 4 eggs gently with the 100 g palm sugar and 1 g salt until the sugar dissolves — do not beat in air. Stir in the 240 ml coconut milk and strain the mixture through a fine sieve. The custard must be smooth and free of bubbles, or it will set with holes.
Maestro Tip: Straining the custard is what makes it silky — never skip it.
3 Mins Room temperature
Set the hollowed pumpkin in a heatproof bowl so it sits steady. Pour the strained custard inside, leaving about 1 cm at the top, and lay the knotted pandan leaves on the custard. Put the pumpkin lid back on.
Do not overfill — the custard swells slightly as it steams.
Done when: Pumpkin filled to just below the rim, lid on, sitting level.
55 Mins Steaming, about 100°C (212°F)
Bring a large steamer to a rolling boil, set the bowl inside, cover and steam over medium heat for 50–55 minutes. Check at 50 minutes: insert a thin skewer into the centre of the custard — it should come out clean and the custard should wobble only slightly. The eggs must reach 74°C (165°F) in the centre.
Keep the heat at medium, not high — fierce steam makes the custard bubble and go rubbery.
Done when: Skewer comes out clean, custard set with a gentle wobble, pumpkin flesh tender.
15 Mins Cooling from about 100°C (212°F)
Lift the pumpkin out of the steamer and leave it to rest for 15 minutes. The custard finishes setting as it cools, and the pumpkin is easier to cut warm than hot.
Cutting it too hot makes the custard run — 15 minutes of patience pays off.
Done when: Custard firm, pumpkin warm, easy to slice cleanly.
5 Mins Warm, about 50°C (120°F)
Remove the lid and pandan leaves. Cut the pumpkin into 6 wedges with a sharp knife, wiping the blade between cuts, and serve each wedge on a small plate so the custard shows inside the orange flesh.
A hot, dry knife makes the cleanest cuts through the custard.
Done when: Clean wedges, custard holding its shape inside the pumpkin.
Finishing Touches & Plating
Serve the Thai pumpkin custard slightly warm, cut into wedges so each plate shows the pale custard set inside the soft orange pumpkin.
Nutritional Physiology & Benefits
Energy
243
kcal / serving
Protein
7g
Complete AA
Carbs
29g
Complex
Fats
13g
Healthy
| Energy | 243 kcal |
| Protein | 7 g |
| Carbohydrates | 29 g |
| Fat | 13 g |
| Fibre | 3.4 g |
| Sugar | 20.3 g |
| Sodium | 125 mg |
| Energy | 122 kcal |
| Protein | 3.2 g |
| Carbohydrates | 14.5 g |
| Fat | 6.4 g |
| Fibre | 1.7 g |
| Sugar | 10.2 g |
| Sodium | 62 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Provides vitamin A from the pumpkin, vitamin B12 and choline from the eggs, and manganese from the coconut milk.
Rich in Vitamin A
The pumpkin flesh is a strong source of vitamin A, which supports normal vision and skin health.
Gentle Energy
About 243 kcal per serving with natural sugars from palm sugar and pumpkin — a sweet snack that is lighter than most cakes.
Steamed, Not Fried
Steaming keeps the custard soft and the pumpkin tender without any added frying oil.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Sides
Sticky Rice
Warm sticky rice is the classic partner — its mild chew balances the soft, sweet custard.
Drinks
Thai Iced Tea
Cold, spiced Thai iced tea cuts the richness of the coconut custard and cools the palate.
Hot Jasmine Tea
Unsweetened jasmine tea after a sweet wedge cleans the palate and suits the gentle pandan scent.
Vegetables
Fresh Mango
Slices of ripe mango add a bright, juicy note that lifts the deep sweetness of the palm sugar.
Complete menu
Serve a wedge of Thai pumpkin custard with sticky rice and Thai iced tea for a classic Thai dessert spread.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Steaming on High Heat
Fierce steam makes the custard bubble, crack and turn rubbery instead of silky. Keep the heat at medium and be patient. This is general food information, not medical advice.
Undercooked Custard
The custard must reach 74°C (165°F) in the centre and set firmly — a runny centre means it needs more time in the steamer. This is general food information, not medical advice.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
Storage & Use
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