Custard Dreams in Pumpkin Gold

Sangkhaya Fak Thong marries the subtle sweetness of pumpkin with lush coconut cream in a dance of texture and tradition.

Words: Sarita Urupongsa
Photo: Shutterstock

Dessert that feel both exotic and familiar are rare treasures – which is why food lovers prize Thailand’s pumpkin custard, Sangkhaya Fak Thong, as sweet gold.

Silky coconut=flavoured custard is steamed inside golden pumpkin, creating a treat that looks as precious as it tastes. Each spoonful balances the rich, creamy custard with the pumpkin’s subtle sweetness, an irresistible combination that Thais enjoy both on festive occasions and as a quiet treat at home.

Candy for the eyes, this two-toned pudding is as nutritious as it is beautiful. Pumpkin is low in calories yet high in fibre, beta-carotene, vitamin C, iron and folate, while the custard or “sangkhaya” offers creamy satisfaction with a hint of pandan fragrance.

Thanks to its versatility, pumpkin features in many Thai dishes – sautéed with egg, simmered in savoury curries or steamed for sweet desserts. Meanwhile Sangkhaya, a beloved treat across Southeast Asia, is traditionally served in Thailand with sticky rice or steamed inside a pumpkin.

Making Sangkhaya Fak Thong is easier than it looks. Start by slicing the top off a pumpkin, removing the seeds and drying it well. In a bowl, whisk together eggs, coconut cream, palm sugar, a pinch of salt and pandan leaves. Stir till the sugar dissolves, strain twice for smoothness then pour the mixture into the pumpkin. Steam for about an hour, cool completely, then chill to set before slicing.

The beauty of Thai pumpkin custard lies not only in its contrast of colour and texture, but also in how it unites simplicity, nourishment and tradition. A bite of Sangkhaya Fak Thong is more than just sweet – it’s a celebration of Thailand’s culinary genius, where everyday ingredients are transformed into an unforgettable experience.