Pumpkin-coconut custard

Pumpkin-coconut custard (Thai: สังขยาฟักทอง, sangkhaya fak thong, [sǎŋkʰajǎː fák tʰɔːŋ]; Khmer: សង់ខ្យាល្ពៅ, sankhya lapov; Lao: ສັງຂະຫຍາໝາກອຶ, sangkhaya maku) is a Southeast Asian dessert, consisting of a coconut custard steam-baked in a pumpkin or kabocha.

Pumpkin-coconut custard
A slice of pumpkin-coconut custard
TypeCustard
CourseDessert
Place of originAyutthaya Kingdom[1]
Region or stateSoutheast Asia
Associated cuisineThailand, Cambodia, Laos
Created byMaria Guyomar de Pinha[1]
Main ingredientsCoconut custard, pumpkin or kabocha

It was created in Ayutthaya Kingdom by Maria Guyomar de Pinha who adapted a Portuguese egg-based dessert into the pumpkin-coconut custard.[1]

In Cambodia

In Cambodia, the pumpkin-coconut custard is sold in markets and confectionery stores often by the slice. It is the centerpiece of Cambodian New Year tables.[2]

References
  1. Van Esterik, Penny (2008). Food Culture of Southeast Asia. Greenwood Press. p. 71. ISBN 978-0-313-34419-0. Some of the most famous Portuguese-Siamese desserts were attributed to Mary Gimard, or Thao Thong Giip Ma, the Portuguese-Japanese wife of Constance Phaulkon, the Greek adventurer who became Prime Minister under King Narai of Ayuttaya (1656–1688). She was credited with adapting Portuguese egg-based desserts into special royal desserts including a custard served in squash and a complex sweet made to look like mango seeds.
  2. Wong, Cecily; Thuras, Dylan (2021). Gastro Obscura: A Food Adventurer's Guide. Workman Publishing Company. p. 375. ISBN 978-1-523-51187-7.

See also
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