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Pumpkin Custard (Sang Ka Ya Fak Thong)

       By: Chef Lek  

Recipe Detail :

Pumpkin Custard (Sang Ka Ya Fak Thong) - A delicious Thai dessert, with smooth and sweet pumpkin custard. It’s not too difficult. You can make at home.

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Pumpkin Custard (Sang Ka Ya Fak Thong) - A delicious Thai dessert, with smooth and sweet pumpkin custard. It’s not too difficult. You can make at home.

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1. 1 Pumpkin (700-800 g.)
2. 4 Duck Eggs 
3. 1/2 Tsp. Salt
4. 3 Pandan Leaves
5. 100 ml. Coconut Milk
6. 150 g. Palm Sugar

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1.  Use knife chop on top of the pumpkin 5 times in square shape. Open and use a spoon to scoop out the pumpkin filling and leave it out.
2. Put duck eggs into a mixing bowl, beat eggs and add coconut milk, palm sugar, salt and Pandan leaves. Wear gloves and mix all ingredients together with hands. Filter with colander into a pumpkin.
3. Boiling water in the steamer. Steamed pumpkin for 30 minutes.
4. Cut in triangle piece. Ready to serve.

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Pumpkin Custard (Sang Ka Ya Fak Thong)



Pumpkin Custard (Sang Ka Ya Fak Thong) - A delicious Thai dessert, with smooth and sweet pumpkin custard. It’s not too difficult. You can make at home.

Ingredient of Pumpkin Custard (Sang Ka Ya Fak Thong)

1. 1 Pumpkin (700-800 g.)
2. 4 Duck Eggs
3. 1/2 Tsp. Salt
4. 3 Pandan Leaves
5. 100 ml. Coconut Milk
6. 150 g. Palm Sugar

How to Cook Pumpkin Custard (Sang Ka Ya Fak Thong)

1. Use knife chop on top of the pumpkin 5 times in square shape. Open and use a spoon to scoop out the pumpkin filling and leave it out.
2. Put duck eggs into a mixing bowl, beat eggs and add coconut milk, palm sugar, salt and Pandan leaves. Wear gloves and mix all ingredients together with hands. Filter with colander into a pumpkin.
3. Boiling water in the steamer. Steamed pumpkin for 30 minutes.
4. Cut in triangle piece. Ready to serve.
 
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Post Date     12/03/2013 เวลา 13:47:48 ( 1534 Day ago.)
Edit Date      11/06/2013 เวลา 17:51:20 ( 1443 Day ago.)

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