The Ultimate Thanksgiving Dessert - Thai Egg Custard in Pumpkin (Sangkaya Fak Thong) скачать в хорошем качестве

The Ultimate Thanksgiving Dessert - Thai Egg Custard in Pumpkin (Sangkaya Fak Thong)

On today's episode, Rinda is making a delightful Thai Pumpkin Custard—a traditional dessert enjoyed across Thailand! Perfect for warm summer days or cozy fall evenings, this creamy treat features a unique blend of flavours and textures. Let’s dive into this easy-to-follow recipe that serves 6! Recipe: Thai Pumpkin Custard (สังขยาฝักทอง) – Sangkaya Fak Thong Ingredients: 1 fresh green mature pumpkin (about 1 to 1.5 kg) 4 fresh ducks eggs 4 fresh chickens eggs 1 cup crushed palm sugar ¼ cup brown sugar ½ tsp sea salt 1 cup coconut milk 1 stem fresh pandan leaves (or 4-5 frozen pandan leaves) 4-5 additional frozen pandan leaves (for steaming) Instructions: Prepare the Pumpkin: Clean and deseed the pumpkin. See video for tips! Prepare Pandan Leaves: Cut the fresh pandan leaves into 1-inch pieces and place in a bowl. Add Eggs: Crack the duck eggs into a small bowl first to check for freshness. If good, add them to the bowl with the pandan leaves along with the chicken eggs. Melt Palm Sugar: Warm the palm sugar in the microwave for about 30 seconds until melted. Add it to the egg mixture along with brown sugar and sea salt. Mix Ingredients: Mix well, crushing the pandan leaves with your hands to release their aroma. Strain the Mixture: Use a strainer to drain the egg mixture into a new bowl, removing any foam on top. This ensures a smooth custard. Fill the Pumpkin: Pour the egg custard mixture into the cleaned pumpkin until filled to the top. Prepare for Steaming: In a double steamer pot, add 8 cups of water and the remaining pandan leaves. Bring to a boil. Steam the Pumpkin: Once boiling, reduce the heat to low and place the pumpkin in the steamer. Cook for about 1.5 hours. Check for doneness with a skewer. If the custard is not firm and sticks to the skewer, it is not ready yet. Serve: Allow to cool. Serve chilled for a refreshing dessert or lukewarm on cooler days. Taste Profile: This dessert is a beautiful balance of salty and sweet, enhanced by the richness of coconut milk. Its creamy texture and fragrant pandan aroma will make it a memorable treat! And there you have it—your very own Thai Pumpkin Custard! Perfect for any occasion. Don’t forget to like, subscribe, and check out more delicious recipes from Thai Kitchen with Rinda on YouTube. Bon Appétit! For questions or comments, please email us at Thaikitchenwithrinda@shaw.ca. Visit my channel for more delicious Thai, Vegan, and Vegetarian recipes!    / @thaikitchenwithrinda   Thai Kitchen with Rinda – Facebook Rinda Suparatana (@thaikitchenwithrinda) • Instagram photos ... Please don’t hesitate to leave your comments below or write reviews in our Thai Kitchen with Rinda Facebook page! We ♥️ to hear from you. Thank you for watching 🙏 Chapters: 0:00 Introduction 1:10 Ingredients 2:01 Preparing the Pumpkin 2:48 Prepping Ingredients 5:54 Cooking the Custard 7:40 Serving and Tasting