Pumpkin-coconut custard
A slice of pumpkin-coconut custard | |||||||
| Type | Custard | ||||||
|---|---|---|---|---|---|---|---|
| Course | Dessert | ||||||
| Place of origin | Ayutthaya Kingdom | ||||||
| Region or state | Southeast Asia | ||||||
| Associated cuisine | Thai, Cambodian and Laotian cuisine | ||||||
| Created by | Maria Guyomar de Pinha | ||||||
| Invented | 17th century | ||||||
| Main ingredients | Coconut custard, pumpkin or kabocha | ||||||
| 1,895 kcal (7,930 kJ) | |||||||
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Pumpkin-coconut custard (Thai: สังขยาฟักทอง, sangkhaya fak thong, [sǎŋ.kʰā.jǎː fák tʰɔ̄ːŋ]; Khmer: សង់ខ្យាល្ពៅ, sankhya lapov; Lao: ສັງຂະຫຍາໝາກອຶ, sangkhanya mak eu, [sǎŋ.kʰā.ɲǎ mȁːk ʔɯ́ʔ]; Northeastern Thai: สังขยาบักอึ, [sǎŋ.kʰā.ɲǎː bǎk ʔɯ̌ʔ], sangkhaya bak ue) is a Southeast Asian dessert, consisting of a coconut custard steam-baked in a whole pumpkin or kabocha. It was created by Maria Guyomar de Pinha in Ayutthaya Kingdom in 17th century as an adaptation of a Portuguese egg-based dessert.
In Thailand, it is a popular dessert that is often sold in fresh food markets and as street food. In Cambodia, the pumpkin-coconut custard is also sold in markets and confectionery stores often by the slice. It is the centerpiece of Cambodian New Year tables. In Laos, the dessert is a very common market food as well.