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A popular delicacy that combines the distinct flavours of Thai cuisine is sankaya, often called Thai pumpkin custard. The natural sweetness of kabocha squash (Japanese pumpkin), the earthy flavour of palm sugar, and the creamy richness of coconut milk come together in this delicious recipe. The end product is a delicious and filling custard that is silky and smooth. Sankaya is a rich dish that has always been prepared during festivity and celebrations. Food served with it may be either hot or cold creating a special appeal for all seasons. Thanks to its vivid golden colour, it is a feast for the eyes as well as the taste sensations. This particular custard is made using very few ingredients, and basic cooking techniques which make it amazingly easy to put together.
Pro Tip: To make a wonderful custard, start with ripe kabocha squash because of its natural sweetness and creamy texture. After slicing the squash and removing the seeds, steam it until it is fork-tender. Once it has cooked, scoop out the pulp with a spoon and then beat until the mixture is free from lumps. Prepare the remaining ingredients: measure out the coconut milk, combine the eggs in a bowl, and measure out and grate the palm sugar. When possible, use fresh coconut milk because it will improve the flavour of your custard.
Ingredients:
- Kabocha squash (about 2 cups, steamed and mashed),
- 3 large eggs,
- 1 cup of coconut milk,
- ½ cup of palm sugar (grated),
- a pinch of salt
- 1 teaspoon of vanilla extract.
Also read: Mira Kapoor's Gets Surprised With Dinner Of Thai Food And Desserts
Method
Preparing the Custard Mixture
Put the palm sugar and the mashed kabocha squash in a medium-sized mixing basin. Mix these two ingredients together with a whisk until the squash has completely dissolved the sugar. After that, whisk the mixture until it is smooth and thoroughly blended, adding the eggs one at a time. Then, while beating continuously, slowly pour in the coconut milk. To offset the sweetness, add a bit of salt and vanilla essence. When the mixture is done, it can be poured into a large baking dish or custard cups to steam.
Steaming Process
For the best results, the steaming process requires close attention to detail. In a large pot with water, place the prepared squash on a heat-safe plate or in a steamer basket. To allow for expansion during cooking, fill the squash cavity about 80% of the way with the strained custard mixture. The custard should be firm but still have a little jiggle in the middle after 30 to 45 minutes of steaming over medium heat. The size of your squash and the steamer's specific heat may affect how long it takes to cook.
Serving And Storing
Take the squash out of the steamer and allow it to cool to room temperature until the custard is completely set. Depending on personal preference, sankaya can be served either warm or cold. Slice the squash into wedges to serve, showcasing the stunning contrast between the golden custard and the vibrant orange flesh. Although the texture is best served fresh, the dessert can be kept in the fridge for up to three days. For an extra taste dimension, some people like to savour it with a small sprinkling of cinnamon or a drizzle of more coconut milk.
Image Credit: Wikimedia Commons
Thai Pumpkin Custard, or Sankaya is a nice dish that will allow one to enjoy the real tastes of Thailand. Sankaya is literally enjoyable if one wants to have a Thai dine-in session in their own kitchen, maybe for a special occasion or for self-pampering.
