Pumpkin-coconut custard facts for kids
A slice of pumpkin-coconut custard
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| Type | Custard |
|---|---|
| Course | Dessert |
| Region or state | Southeast Asia |
| Associated national cuisine | Thailand, Cambodia, Laos |
| Main ingredients | Coconut custard, pumpkin or kabocha |
Pumpkin-coconut custard is a yummy dessert from Southeast Asia. It is made from a creamy coconut custard. This custard is baked right inside a whole pumpkin or a similar squash called kabocha.
This sweet treat is very popular in countries like Thailand, Cambodia, and Laos. People in these countries enjoy it as a special dessert.
What is Pumpkin-Coconut Custard?
Pumpkin-coconut custard is a unique dessert. It combines the natural sweetness of pumpkin with the rich taste of coconut milk. The dessert is often called sangkhaya fak thong in Thai. In Khmer, it is known as sankhya lapov. In Lao, it is called sangkhaya maku.
How Is It Made?
Making this custard is quite interesting. First, a pumpkin or kabocha squash is carefully prepared. The top is cut off, and the seeds are scooped out. This makes a natural bowl.
Next, a special custard mix is prepared. It usually contains:
- Coconut milk, which gives it a creamy texture.
- Eggs, to help the custard set.
- Sugar, for sweetness.
- Sometimes, a little salt or pandan leaf for extra flavor.
The liquid custard mix is then poured into the hollow pumpkin. The pumpkin acts like a natural baking dish. The whole pumpkin, filled with custard, is then cooked. It is usually steam-baked. This means it is cooked using steam, often in a large pot. Steaming helps the custard become smooth and soft.
Serving This Dessert
Once cooked, the pumpkin-coconut custard is cooled down. It is often served in slices, just like a cake. Each slice has a bit of the soft, cooked pumpkin and the creamy custard. It is a delicious and healthy dessert. It is also a great way to enjoy the flavors of Southeast Asia.
