Pumpkin Custard (Sangkaya Pumpkin)


Pumpkin custard or Sangkaya Pumpkin is a popular dessert that is easy to find in fresh-food market in the morning. Sankaya is a sweet custard that we stuff in the whole pumpkin and steamed it. This menu is quite easy to do at home and also nice to show everyone and serve with the whole pumpkin.

  • 1 pumpkin (400-600 g)
  • 4 eggs 
  • 200 ml of coconut cream
  • 300 g of palm sugar
  • 2 tbsp of rice flour
  • ½ tsp of salt
  • 1000 ml of limewater
  • 3-4 pandan leaves
  1. Wash and cut out the top of pumpkin. Remove all the seeds and the stringy insides.
  2. Soak in limewater 20-30 minute
  3. In a mixing bowl crack the eggs. Add salt, coconut milk, rice flour and  palm sugar
  4. Mix well by the hand with pandan leaves until the palm sugar is dissolve.
  5. Stain with cheesecloth   and pour the mixture into pumpkin.
  6. Bring water to a boil in a steamer then place the pumpkin inside the steamer basket.
  7. Don’t cover the pumpkin with the lid. Steam for about 40-45 minutes.
  8. Remove the basket from the steamer and let the pumpkin cool down. When you are ready to serve.
  9. Take a knife and cut a wedge out of the pumpkin just as if it were a pie.
  10. The custard should be firm enough to stand on its own and not be runny

Pumpkin Custard (Sangkaya Pumpkin) :: Cam Location