Steamed Carving Pumpkin custard with golden threads

This pumpkin custard with special carve top with golden threads aka Sang-Ka-Ya Fak Thong nar Foi Thong or สังขยาฟักทองหน้าฝอยทอง in Thai langue.

I've been posting for a long time in 2008. That's a typical one. Today I have a special design.
To impress visitors. Let's talk about the origin of custard slightly before we do.

Khanom Chaw-Moung

Khanom Chaw-moung  or Steamed dark indigo flower flour with filling is another Thai dessert.  It not easy to find in present  or not easy for me to make it myself also :P .   If you really want to taste I suggest try to do by yourself  better then out to find from somewhere else.   It more difficult to find from another shop in present.    This dessert will consist of 2 parts dark indigo flower is part of the flour dessert And the mincemeat. First, we continue to hand a nucleus.

INGREDIENTS: FILLING

• 1/2 cup small diced of pumpkin
  
• 1/2 cup shredded dried stirred peanut
  
• 1/4 cup tapped dried stirred white sesame
  
• 1/2 tsp salt
  
• 1/2 cup sugar
  
• 2 tsp small diced boiled fat of pork
  

COOKING: FILLING

• Heat a pan and pour the all of the ingredients filling into a hot pan.
  
• Then stir the filling until well mixed.
  
• Lift the pan from heat.
  
• Add sugar and stir the hot filling until fine.
  

INGREDIENT:  Dark indigo flour

• 1/2 cup cassava flour
  
• 2 cups rice flour
  
• 1/2 tbs arrow root flour
  
• 3 cups white jasmine flower water
  
• 1/2 cup thick vine bearing dark indigo water
  
• 2 tsp lime juice
  
• 1/2 cup coconut cream
  
• 2 tsp vegetable oil
  

COOKING:

• Mix 3 kinds of flour together
  
• Pour white jasmine flower water little by little knead the flour for 5 minutes. 
• Then pour the whole white jasmine flower water.
  
• Soak vine bearing dark indigo flower in hot water and strain.  
• Squeeze limes to change into bright color.  
• Add color into flour and stir until mixed.  
• Strain the mixture pour into a brass pan.
  
• Stir the mixture at the low heat until the cooked flour comes off easiky.  
• Then take the pan out from heat.  
• Knead and make the cooked flour into small ball shape.
  
• Make small balls into bulge shape at the bottom (Do not make it to thin)  Put the filling down.  
• Cover and make into flower by using tweezers.  
• Steam the flower in a double boiler for 4-5 minutes.  
• Then sprinkle the cooked flower flour with viscid
  

Khanom Fak Thong (Pumpkin Pudding)

This is Pumpkin Pudding Dessert or "Khanom Fak Thong" in Thai. Thai dessert. Pumpkin is high in beta-carotene, an antioxidant that improves cancer-protective properties. Also this vegetable is a great source of Vitamin A and potassium. For those with a sweet tooth, Thais have a wonderful dessert of pumpkin in coconut milk.

INGREDIENTS:

• 3 cups pumpkin, grated finely
  
• 1/2 cup coconut cream
  
• 1 cup coconut milk
  
• 1/4 cup tapioca flour
  
• 1/2 cup rice flour
  
• 1/2 tbsp arrowroot starch
  
• 1/4 cup sugar
  
• 1/8 tsp salt
  

LET’S GO:

• 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 (Pumpkin Custard)

This custard is spectacular to look at, and wonderful to eat. Makes a great Halloween or Thanksgiving dessert recipe, and a nice alternative to pumpkin pie. Don't be put off by the long baking time - it's actually a really easy recipe to make! A small pumpkin (or pumpkin-like squash) is filled with an easy Thai custard (a healthier and lower calorie version than traditional custard). Serve warm with a splash of maple syrup or brandy and a cup of strong tea or coffee, and ENJOY!

INGRADIENTS:

• 1 small pumpkin
  
• 5 duck eggs
  
• 1 cup coconut cream
  
• 1/2 sugar
  

COOKING:

• Beat the eggs wih coconut cream and sugar until the mixture is frothy.
  
• Cut the top of the pumpkin in square shape to make cover , look like a bowl with a cover.
  
• Pour in the coconut cream mixture. Cook in the steamer for about 30 minutes.
  
• Leave to cool or keep in refrigerator to make the custard firm.
  

Fak Tong Gang Buad (Pumpkin in coconut milk)

Pumpkin in Coconut Milk or Thai called Fak Tong Gang Buad. In Thailand, pumpkins are available year round. This will make a nice warm dessert in the fall. Many Thai desserts involve cooking rice, sticky rice or flour in sugar and coconut milk. However, pumpkin in coconut milk belongs to a class of dessert called 'gang buad', which refers to cooking vegetables, legumes or fruits in coconut milk with sugar.

INGREDIENT:

• 1 cup water
• 1/2 teaspoon salt
• 2 cups pumpkin
• 1/3 cup palm sugar
• 1/2 cup coconut milk

COOKING:

• Skin the pumpkin, remove the seeds and julienne into pieces of 2" x ½" x ½".
  
• Add water and coconut milk to a pot and heat over low heat. Add salt. I would recommend adding half of the sugar and tasting before adding more. If you find it to be too sweet, add more water. Stir to dissolve the sugar. Add the pumpkin. Let it boil and let the pumpkin cook. Serve hot, warm or room temperature.
  
• The key to this dish is using thin coconut milk. The top layer of coconut milk or cream will curdle when boiled. If your coconut milk is creamy, dilute it with water.
  

Tips: I recommend using acorn squash, moschata squash or any other yellow meat squash or cooking pumpkin.