This Attractive Pumpkin Dessert Tastes Even Higher Than Pumpkin Pie

The one time you’ll discover me carving a pumpkin is to make sangkaya faktong, a standard Thai dessert during which a hollowed-out kabocha squash is stuffed with a creamy pandan-scented coconut milk custard. Whereas we name it a squash in North America, kabocha in Japanese means pumpkin, which is translated to faktong in Thai. On this recipe, the entire gourd is cooked till tender and sliced into wedges like a pie. It’s historically steamed, however I discover that baking it at a gradual low temperature is less complicated, tastes higher, and leads to a prettier pumpkin for displaying off than when steamed—it is the proper dramatic centerpiece on your Thanksgiving desk or any festive event.

Whereas sangkaya faktong’s show-stopping presentation would possibly give the impression that it’s difficult to make, my model is definitely comparatively simple to assemble and cook dinner (other than its prolonged hands-off baking time). It is a true “low effort, excessive reward” recipe that’s excellent for serving to friends. Right here’s tips on how to assure a silky set custard encased in a young, completely baked pumpkin each time.

Deciding on the Proper Pumpkin for Sangkaya Faktong

Can You Substitute Kabocha for One other Squash?

Folks have requested me if they’ll make sangkaya faktong with a unique winter squash than a kabocha. I’ve been across the pumpkin patch sufficient occasions in my life and actually do assume kabocha is finest fitted to this dish. It’s sweeter than different squashes (with a beautiful chestnut word) however has a denser texture than, say, a sugar pumpkin, which could crumble earlier than the custard units as a result of its thinner, much less dense partitions. Plus, you’ll be able to’t go flawed with the putting distinction between kabocha’s deep inexperienced rind and vivid orange flesh that’s showcased as soon as sliced.

The Greatest Pumpkin Measurement for Sangkaya Faktong

Many sangkaya faktong recipes aren’t precisely foolproof—telling you to regulate substances and cooking time relying on the dimensions of your pumpkin. Fortuitously, grocery shops and farmers markets have scales, and I like to recommend you utilize one to discover a small kabocha that’s about two kilos. If you happen to observe my directions under with a roughly two-pound kabocha, you’ll get a superbly cooked and seasoned pumpkin and custard filling with little room for error. 

Baking vs. Steaming Sangkaya Faktong

Conventional sangkaya faktong recipes, together with recipes for a lot of different Thai desserts like kanom tuay and kanom chan, name for steaming the custard-filled pumpkin because the cooking technique as a result of ovens weren’t widespread in households again within the day. Whereas older generations of Thai cooks are nonetheless much less prone to cook dinner with an oven (my mother makes use of hers for storage), I, a contemporary Thai-American cook dinner, embrace my oven. I discover that baking sangkaya faktong at a low regular temperature will get higher outcomes. 

Steaming could cause the pumpkin flesh to get waterlogged and cut up—one of many foremost causes folks assume this dish is a ache to make. Steaming on the stovetop additionally requires fixed monitoring and extra care to maintain a gradual warmth stage. Whereas baking takes longer, it’s extra hands-off and leads to caramelized and buttery pumpkin flesh that is fantastic when eaten with the marginally candy and creamy custard. Baking the custard inside a pumpkin additionally insulates it behind the kabocha’s thick, moist partitions, so there’s minimal danger of overcooking the custard. Whether or not steamed or baked, the custard is protected against drastic temperature modifications contained in the pumpkin.

As soon as the pumpkin is baked, you’ll be tempted to tuck into it immediately, but it surely’s necessary to attend no less than half-hour earlier than slicing into this masterpiece so the custard has time to chill and set correctly. This ensures the proper wedge of tender, creamy squash stuffed with wealthy custard. This dessert is equally scrumptious heat, at room temperature, and chilled—some folks assume it tastes finest chilly, so when you have any leftovers, simply take pleasure in them straight out of the fridge.