How to make it

  • Mix tapioca flour, rice flour and arrowroot starch together. Gradually add coconut cream, stir constantly until all the coconut cream is used up. It will take about 15 minutes.
  • Add sugar, pumpkin, salt and coconut milk, continue stirring until sugar and salt are all dissolved.
  • Pour the mixture into a baking pan, spread out evenly, steam over boiling water for 20-25 minutes or until done. Remove from the heat and allow to cool. Cut into 2"x2" pieces.
  • Tip: Tapioca flour can be substituted by corn flour.
Fak Thong Sang-Ka-Ya (Thai Pumpkin Custard)   Close

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  • tanwiratchada 4 years ago
    Butternut?? Great idea and new for me..I never try also...May I should try for someday...thank you for idea...I do following your..:D
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    " It was excellent "
    tinadc ate it and said...
    Can I use butternut...bought a huge bag yesterday and this sounds simply delicious.....*****high 5
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  • alisdhair 4 years ago
    At last some Thai food I can eat. Excessive drinking may cause ulcers by the way. Nice one!
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    " It was excellent "
    peetabear ate it and said...
    this sounds so good..five forks
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    " It was excellent "
    elgourmand ate it and said...
    Got all of this stuff in the back yard. Thanks. RJ
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