Sungkaya (Thai Custard)

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Sungkaya (Thai Custard)

Sungkaya is an ancient Thai dessert made from eggs, sugar, and coconut cream. It is served in various occasions nowadays and is adapted into various kinds such as Sungkaya with young coconut meat topping, with pumpkin topping, taro topping, or Foi Thong topping. In addition, it is also served with Khao Niew Moon (glutinous rice)

35 duck eggs
1 kg. + 2 g. palm sugar
2 g. sugar
2 kg. grated coconut meat (to make 10 coconut cream)
20 pandanus leaves (cut into pieces)
2 tbsp. cassava flour

1. Wash the eggs, dry, and set aside.
2. Hand mix the eggs and sugar together by using pandanus leaves.
3. Add thick coconut cream. Mix it to the mixture in Step 2. Then, strain through muslin.
4. Put the tray in the steamer. Steam the tray till it completely dries.
5. Put the mixture into the tray. Sprinkle with pumpkin or young coconut meat.
6. Steam over high heat for 1/2 hour. When the dessert raises, lower the heatto be medium. Steam for another 1/2 hour.

Remarks:To make pumpkin Sungkaya, cut pumpkin into small 1-inch pieces. Sprinkle on the top of Sungkaya.

Makes:1 tray (12 x 12 inches)