Sankaya (Thai Pumpkin Custard)

READY IN: 55mins
YIELD: 1 Pumpkin




  • Make sure ingredients are at room temperature.
  • Cut a hole from the top and remove the cap.
  • Using a spoon remove all the seeds and guts.
  • Fill cavity up to 1" from top with water.
  • Pour water into a measuring container.
  • Note amount of water.
  • That will give you a idea if your pumpkin's cavity is too small for the custard filling. Pour water out of container.
  • Mix coconut milk, eggs (5 eggs if using 200ml coconut milk, 6 eggs if using 250ml), sugar and extract well in the measuring container.
  • Add Ginko nuts if using.
  • Pour into cavity leaving 1" space from top.
  • If there is too much headspace (too little filling), you can use evaporate milk to make up the shortfall.
  • Put pumpkin into a steamer that has boiling water.
  • Do not put cap back on the pumpkin.
  • Put cap next to the pumpkin in the steamer or on it (see photo).
  • Steam for 45 minutes.
  • The custard will rise up a bit (that's why we leave 1" space).
  • Use a knife or fork and push it into the custard.
  • If it comes out clean. It's done.
  • Leave to cool to room temperature.
  • If you cut the pumpkin when it has not cooled sufficiently, the custard will be runny.
  • I would put it into the fridge before cutting. But that's me.
  • Enjoy.