Thai Pumpkin Custard

Thai Pumpkin Custard
Thai Pumpkin Custard

The following is a simplified version of the famous Thai steamed pumpkin custard. Those pumpkin pies with a custard filling that you steam with a whole pumpkin, are not as easy to make as many recipes would have you think. Custard made with pumpkin and coconut is a comforting, sweet treat. It gives you the same taste without nearly as much hassle as the other version. For someone like me who is always looking for a faster, easier way to do things, this appeals to me.

To make this dessert, I also recommend kabocha or pumpkin, just as I recommend Thai pumpkin in coconut cream. Coconut custard fills soft pumpkin, which is baked into a delicious dessert from everyday ingredients. With their soft texture and mild flavor, they make a great choice for Thai desserts.

Tips for Thai Pumpkin Custard

  • To make this dish authentic, be sure to use a kabocha squash. Acorn squash, regular pumpkin, or Japanese pumpkin will also work, but their textures will differ. Cooked directly inside the squash, the custard sets as it steams.
  • In order to ensure a smoother custard, you can strain the mixture through a fine strainer after it is combined. As a general rule, I do not go the extra mile for presentations, but for those of you who like to go that extra mile, this is a great step!
  • If you cook at a high temperature, the custard may split, whereas if you cook at a medium temperature, it takes longer to cook. Honestly, it depends on what you are hungry for.
  • Try this recipe that does not require a pumpkin at all and you can just make Thai Custard without the pumpkin.
  • Keeping the internal custard temperature to 170F (75C) after steaming prevents the squash from becoming too soft or overcooked. The Thai Pumpkin Custard needs to cool completely before being served, so make sure you do that before slicing it.

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What is Pumpkin Coconut Custard?

Sweet Kabocha pumpkins are hollowed out, filled with creamy coconut custard, and steamed to perfection for this delicious dessert.

As in Laos (sangkhaya mary), Thailand (sangkhaya fak thong), and Cambodia (Sankhya lapo), this dance is popular all through Southeast Asia. Most people find it at market stalls and in their families’ homes as a favorite sweet treat.

My pumpkin split, is that okay?

After the skin is cooked, it is okay (and normal) for it to split. You can still cut it nicely into neat slices when you serve it. When in doubt, you can always tie kitchen string around the pumpkin’s exterior before it is cooked to help keep it together.

The custard is bubbly and looks like it has two layers – egg and coconut, is that normal?

The custard can bubble and separate if it is heated too quickly. The taste should be just as good, too! My custard hasn’t set. I think this is totally salvageable at this point! It’s just a matter of steaming your pumpkin. You could switch from one method to another (e.g. Dutch oven) to help it finish up or simply keep cooking it longer until it sets (for larger pumpkins).

Can I use a slow cooker to make this?

Although we believe this method would work, it has yet to be tested. To cook the pumpkin in your slow cooker, follow the directions in the recipe. Instead of a Dutch oven, use your slow cooker. Put on high and add the hot water to the slow cooker. Make sure that the custard passes the ‘clean knife’ test every couple of hours. We’ll update it as soon as we hear how long it takes you to prepare it this way!

What does Thai Pumpkin Custard taste like?

There is a similarity between Thai coconut egg custard and steamed sweet potatoes with creme brûlée. The pumpkin provides the dish with texture, the coconut cream adds sweetness, and the eggs give the dish some heart.

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Is Thai Pumpkin Custard healthy?

Kabocha squash, which is used in Thai pumpkin custard, is a good source of Vitamin A, iron, Vitamin C, and vitamin B. Eggs are a source of protein. The cream and sugar in this dish definitely add to the calorie content.

Thai Pumpkin Custard

Thai Pumpkin Custard

Yield: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Additional Time: 1 hour
Total Time: 2 hours

Traditional Thai coconut egg custard known as sangkaya phak tong is steamed in a pumpkin gourd with coconut cream, sugar, and eggs.


  • 5 Eggs
  • ½ tsp Cinnamon
  • 1 Kabocha squash
  • ⅓ cup Palm sugar
  • ¾ cup Coconut cream
  • 1 tsp Pandan flavoring


  1. Put water into the steamer and bring it to a boil.Thai Pumpkin Custard Ingrediant
  2. Make sure the kabocha squash is completely clean on the outside.Thai Pumpkin Custard Outside
  3. Hollow out the kabocha squash by cutting out a small part at the top, and removing all the seeds and strings inside.Thai Pumpkin Custard Cutting
  4. Beat the eggs, palm sugar, pandan flavoring, coconut cream, cinnamon, and coconut cream in a large bowl. Stir well to combine.Thai Pumpkin Custard Combine
  5. The custard mixture should be poured over the squash. Replace the top of the squash afterward.Thai Pumpkin Custard Tray
  6. To steam the squash, place it in a steaming basket with its top on top.Thai Pumpkin Custard Basket
  7. Squash should be steamed for 45 minutes or until cooked. A toothpick can be used to verify.Thai Pumpkin Custard Steam
  8. You should allow the toothpick to cook until it becomes dry. You should set the internal temperature of the custard at 170 degrees Fahrenheit (75 degrees Celsius).Thai Pumpkin Custard Cook
  9. The pumpkin should be chilled in the refrigerator after cooking. It can be served by cutting a wedge into pieces.Thai Pumpkin Custard Recipe



Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 107Total Fat: 4gSaturated Fat: 2gCholesterol: 155mgSodium: 62mgCarbohydrates: 11gFiber: 2gSugar: 6gProtein: 7g
Hi, I'm Emma Gold and I am the Blog Editor at My blog is all about kitchen accessories and utensils that you need to make your cooking life easier! If you're looking for a new knife or spatula, or want to upgrade your pots and pans; then come visit me at my blog to see what's hot in the kitchen world today!
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