Sangkaya is the word for coconut custard. It can be a curd like texture that you dip patonggo (Thai doughnuts- but whose roots stem from the Chinese dough sticks Youtiao) or be a set dessert like the one here as well as steamed in a tray mixed with chopped squash (fak thong) or topping coconut sticky rice.
This dessert is one mum will make if she's feeling patient. It requires getting the temperature just right so that the custard stays smooth while steaming and doesn't form bubbles. But the results are so satisfyingly delicious!
You need to make this dessert with kabocha squash. The smooth texture complements the custard perfectly!
To make this traditional Thai dessert you need:
-1 kabocha squash (I forgot to weigh it, I think it was about 1 kg)
-4 large chicken eggs
-330 g coconut milk
-5 pandan leaves
-170 g palm sugar
-1/4 tsp salt
Heat together the coconut milk, palm sugar and salt until the sugar has fully dissolved. Set aside and leave to cool.
Preheat the steamer on a mid-heat.
Carefully cut the top off the squash and scoop out the seeds. Place in a bowl in case the squash cracks during cooking.
With clean hands, knead together the eggs and pandan leaves until the eggs are smooth. The pandan extract will naturally come out and mix in with the egg.
Mix in the coconut/sugar/salt mixture until well combined.
Pass through a muslin cloth to make sure the mixture is smooth.
Slowly, gently pour in the custard mix into the squash cavity.
Steam the squash on a mid-low heat until cooked, you can check by seeing if a skewer easily pierces through the squash. You can steam the "lid" of the squash next you the squash.
Leave to cool before cutting into slices and enjoying!
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