This Gorgeous Pumpkin Dessert Tastes Even Better Than Pumpkin Pie

The one time you’ll discover me carving a pumpkin is to make sangkaya faktong, a conventional Thai dessert wherein a hollowed-out kabocha squash is full of 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 ends in a prettier pumpkin for exhibiting off than when steamed—it is the proper dramatic centerpiece to your Thanksgiving desk or any festive event.

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

Choosing the Proper Pumpkin for Sangkaya Faktong

Can You Substitute Kabocha for One other Squash?

Individuals 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 suppose kabocha is greatest suited to this dish. It’s sweeter than different squashes (with a stunning chestnut word) however has a denser texture than, say, a sugar pumpkin, which could disintegrate earlier than the custard units attributable to its thinner, much less dense partitions. Plus, you may’t go mistaken with the hanging distinction between kabocha’s deep inexperienced rind and shiny orange flesh that’s showcased as soon as sliced.

The Greatest Pumpkin Dimension for Sangkaya Faktong

Many sangkaya faktong recipes aren’t precisely foolproof—telling you to regulate substances and cooking time relying on the scale of your pumpkin. Luckily, 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 comply with my directions beneath with a roughly two-pound kabocha, you’ll get a superbly cooked and seasoned pumpkin and custard filling with little room for error.