Thai Pumpkin Custard (Sankaya Fak Thong)

A warm, silky Thai Pumpkin Custard steamed inside a whole pumpkin — this traditional Thai dessert is one of the most charming ways to enjoy coconut milk and eggs.

Jump to Sections

A Taste of Home, Far from Home
離家多年，味道卻仍熟悉

在蘇格蘭，很少見到做這道甜品常用的綠皮泰國南瓜。
平時只能買到 Butternut Squash，要到萬聖節前後，才會見到較像樣的整顆南瓜。
初春在 farmer’s market 撞見這顆小南瓜時，我就知道，是時候重做這道甜品了。

Growing up in Asia, I always associated this dessert with markets and temple fairs in Thailand. It’s usually made with a small green pumpkin variety that has a firmer texture and less moisture — slightly sweet, almost like Japanese sweet potato.

But here in Scotland, those pumpkins are rare. Most of the year, only butternut squash is available. This spring, I was lucky to find a small round orange pumpkin at the local farmer’s market, just around the end of winter.

So I decided to revisit this nostalgic dessert — and adapt it for what I had on hand.

Ingredients & Overview 材料與做法簡介

這道甜品的精華在於「整顆南瓜 × 蒸蛋布甸」的結合。
傳統用的是綠皮粉質南瓜，但這次我用了歐洲南瓜，水份較多，因此特別加了蛋黃，令布甸更香、更易凝固。
蒸完後記得要放涼、冷藏，才能切出漂亮片狀，也讓味道更融合。

To make this Thai pumpkin custard, you'll need a small whole pumpkin — ideally around 600 to 800 grams. In Thailand, we usually use a green-skinned variety that has dense, starchy flesh and low moisture. But here in Scotland, I used a European orange pumpkin with higher water content, which still works beautifully with a few tweaks.

The filling is a mixture of eggs, coconut milk, palm sugar, and a pinch of salt. I also like adding extra egg yolks to help the custard set better, especially when using more watery pumpkin.

You simply scoop out the pumpkin, pour in the custard mixture, and steam the whole thing. It takes about 40–50 minutes. Once cooked, let it cool completely before slicing. Chilling overnight gives the best texture.

You'll find the exact measurements and step-by-step instructions in the recipe card below.

FAQ 常見問題

Can I use other types of pumpkin or squash?

In Thailand, this dessert is traditionally made with small, round green-skinned pumpkins that have dense, low-moisture flesh. These pumpkins hold their shape well when steamed and have a sweet, starchy flavor similar to chestnut or Japanese sweet potato.
Butternut squash, although common in Western countries, is not ideal for this recipe because of its elongated shape and narrow cavity, which makes it difficult to hollow out and fill. It also contains more water, which can affect how well the custard sets.
傳統上會選用綠皮、粉質高的小圓南瓜。
Butternut Squash 因為形狀狹長，內部空間不適合裝布甸餡料，也較難整顆蒸熟。
若找不到合適的南瓜，可選用其他圓形、可中空的小型歐洲南瓜，再調整蛋液配方（如加入蛋黃），幫助凝固。

Why is my custard too soft or runny?

One common mistake is slicing the custard too soon. It may appear slightly soft right after steaming, but it continues to set as it cools.
布甸蒸好後請不要立即切開，應讓它完全放涼，再冷藏一晚，口感會更滑、更香，也不易碎裂。

Can I make this in advance?

Absolutely. This dessert actually tastes better the next day after chilling, making it perfect for preparing ahead of time. You can make it one day in advance and store it in the fridge for up to 3 days.
這道甜品可預先製作，冷藏隔夜後風味更佳。建議於三日內食用完畢。

What if I don’t have pandan leaves?

Pandan leaves add a subtle floral aroma that’s traditional in Thai and Southeast Asian desserts, but if you don’t have any, simply omit it or replaced by Vanilla Essence. The dessert will still be delicious with the natural fragrance of coconut milk and eggs.
香蘭葉可以省略或以雲厘娜香油代替。蛋香與椰香已足夠支撐整體風味。

泰式南瓜布甸 Thai Pumpkin Custard (Sankaya Fak Thong)

bonnie.yveskitchen

經典泰式甜品，將椰香蛋奶布甸倒入整顆南瓜中蒸熟。口感滑嫩、甜度柔和，冷藏後風味更佳。本食譜採用歐洲南瓜，加入蛋黃調整水份比例，更易凝固、蛋香濃郁.

A classic Thai dessert made by steaming silky coconut custard inside a whole pumpkin. Gently sweet, fragrant, and perfect chilled — this version uses European pumpkin with extra egg yolks for a firmer set.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 45

Total Time 53

Course Dessert

Cuisine Thai

Servings 2

Ingredients

For one small pumpkin (about 600–800g)

1 small pumpkin 600–800g, top cut off and hollowed
3 eggs
2 egg yolks
240 ml coconut milk
100 g palm sugar or light brown sugar
1 pandan leaf (replaced by vanilla extract) tied into a knot (optional)
A pinch of salt
小南瓜 1 個（約 600–800 克，去籽保留上蓋）
雞蛋 3 隻
蛋黃 2 個（可提升香氣並幫助凝固）
椰漿 240 毫升
椰糖 100 克（可視口味調整，或用黃糖代替）
香蘭葉 1 條（可省略或雲哩娜香油）
鹽少許

Instructions

Prepare the Pumpkin

Cut a lid from the top of the pumpkin. Scoop out seeds and fibers. Rinse and dry.
將小南瓜切開上蓋，去籽後清洗乾淨，瀝乾備用。

Make the Custard

In a mixing bowl, whisk together eggs, egg yolks, coconut milk, palm sugar, salt, and pandan leaf. Stir until the sugar dissolves. Strain for a smoother texture.
混合所有布甸材料並攪拌至糖完全溶解。可用濾網過濾一次，使口感更滑。

Fill the Pumpkin

Pour the custard mixture into the pumpkin, leaving a little space at the top. Replace the lid.
將蛋奶液倒入南瓜中，蓋上南瓜蓋。

Steam Gently

Place the pumpkin in a steamer. Steam on medium heat for 40–50 minutes, or until a skewer inserted into the center comes out clean.
以中火蒸約 40–50 分鐘，至蛋液凝固、竹籤插入不沾即可。

Cool and Chill

Let the pumpkin cool completely before slicing. For best results, chill overnight in the fridge before serving.
放涼至完全冷卻，再冷藏一晚風味更佳，切片更穩定。

Video

Notes

📝 Yves Tips

You can replace the whole pumpkin with ramekins for individual servings.
可改用小烤碟製作分量甜品。
Adjust sugar level based on the sweetness of your pumpkin.
可視南瓜本身甜度減糖。
Skip pandan if unavailable or using vanilla essence — the custard will still taste lovely.
沒有香蘭葉亦可省略或加份雲厘娜香油。

Keyword Thai Pumpkin Custard

✨ Bonus Ideas: What to Do with Leftover Custard

靈感延伸：剩餘布甸餡料的小巧變化

有時布甸餡料會稍多一點，不夠再蒸一整顆南瓜，但也不想浪費。這時，就可以嘗試以下兩種創意吃法 —— 一甜一鹹，簡單又令人驚喜。

1. Thai Pumpkin Custard Crème Brûlée

法式焦糖布甸 × 椰香南瓜版

Pour the leftover custard into ramekins or soufflé dishes. Steam or bake gently until just set, then chill in the fridge. Right before serving, sprinkle a thin layer of sugar on top and torch it to form a caramelised crust.

把餘下的布甸液倒入小烤碟蒸熟，冷藏後食用前撒上砂糖，用火槍燒出焦糖層，就成為泰式南瓜風味的 Crème Brûlée。
絲滑、香甜、帶椰香，是我私心最喜歡的進階版本。

2. Pumpkin Custard Pancake with Rice Paper

「南瓜甜薄撐」風格蛋餅 × 鹹甜交錯小點

Wrap a spoonful of the leftover custard in softened rice paper, then pan-fry it gently until the outside turns golden and crisp. Top with scallions and bonito flakes for a sweet-savoury twist — it’s almost like a cross between an omelet and a Thai okonomiyaki.

米紙包入布甸餡，小火慢煎至微焦，
撒上蔥花與柴魚片，鹹甜交錯、外酥內嫩 ——
這就是我那天早上的「南瓜甜薄撐」，意外地成為超人氣早餐！

Learn more about Sankaya Fak Thong

Learn more about the traditional version of Sankaya Fak Thong on TasteAtlas, which describes this dessert as a popular offering at Thai temple fairs and home kitchens alike.
TasteAtlas – Sankaya Fak Thong

Serious Eats: Thai Pumpkin Custard Recipe

Thai pumpkin custard is one of my favourite comfort desserts to revisit every few years.

A Taste of Home, Far from Home離家多年，味道卻仍熟悉