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