Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Steamed Pumpkin and Coconut Custard (Sangkaya Fak Tong) Recipe
    Lost? Site Map

    Steamed Pumpkin and Coconut Custard (Sangkaya Fak Tong)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    5 mins

    1 hr 30 mins

    Tisme's Note:

    Another recipe from Asia, posted for ZWT9.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Cut the top off the pumpkin and carefully scoop out the seeds and the stringy insides. then rinse well. Place the pumpkin upside down in a steamer and steam for about 15 minutes until partly cooked. Remove and turn upright to allow any steam to escape.
    2. 2
      In a small wok or pan, mix the egg with the sugar, coconut cream cinnamon, vanilla and salt. Gently warm this mixture over a low heat to a little above room temperature, then strain it.
    3. 3
      Pour into the pumpkin and steam gently for about 20 minutes until the custard is cooked; it should be softly set, with a light wobble if you nudge the pumpkin. If you find the custard needs a little more time, wipe dry the inside of the steamer lid before replacing it, so no water drips on to the custard as it steams.
    4. 4
      When it is done, lift off the entire steamer basket and place on a large plate. Leave the custard-filled pumpkin to cool completely before serving.
    5. 5
      When ready to serve, take a knife and cut a wedge of the pumpkin just as if it were a pie. The custard should be firm enough to stand on its own and not be runny.
    6. 6
      You can eat the whole pumpkin, the skin and flesh of the pumpkin and the creamy custard inside.
    7. 7
      You can refrigerate any leftovers for later.

    Browse Our Top Dessert Recipes

    Ratings & Reviews:


    Nutritional Facts for Steamed Pumpkin and Coconut Custard (Sangkaya Fak Tong)

    Serving Size: 1 (31 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 143.9
    Calories from Fat 46
    Total Fat 5.2 g
    Saturated Fat 4.2 g
    Cholesterol 46.5 mg
    Sodium 65.5 mg
    Total Carbohydrate 22.7 g
    Dietary Fiber 0.0 g
    Sugars 22.2 g
    Protein 1.8 g

    The following items or measurements are not included:


    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes