Pumpkin-coconut custard

Protein	46 g
Fat	112 g
Carbohydrate	208 g

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
Food energy; (per serving)	1895 kcal (7934 kJ)
Nutritional value; (per serving)
Protein	46 g
Fat	112 g
Carbohydrate	208 g
	Media: Pumpkin-coconut custard;

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 ʔɯ́(ʔ)]; Northeastern Thai: สังขยาบักอึ, [sǎŋ.kʰā.ɲǎː bǎk ʔɯ̌(ʔ)], 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.^[1]

In Thailand, it is a popular dessert that is often sold in fresh food markets and as street food.^[2] 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.^[3] In Laos, the dessert is a very common market food as well.^[4]

References

^ ^a ^b ^c ^d 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.
^ Sirinya Pakditawan (7 June 2015). "A local pumpkin delight". The Phuket News. Retrieved 31 May 2021.
^ Wong, Cecily; Thuras, Dylan (2021). Gastro Obscura: A Food Adventurer's Guide. Workman Publishing Company. p. 375. ISBN 978-1-523-51187-7.
^ Culloty, Dorothy (2010). Food From Northern Laos: The Boat Landing Cookbook. Galangal Press. p. 174. ISBN 978-0-473-17236-7. Sang kaya mak eu, steamed egg custard in a whole pumpkin, is a dish shared with Thailand and a very common market food in Laos.

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[Van_Esterik-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] Sirinya Pakditawan (7 June 2015). "A local pumpkin delight". The Phuket News. Retrieved 31 May 2021.

[3] Wong, Cecily; Thuras, Dylan (2021). Gastro Obscura: A Food Adventurer's Guide. Workman Publishing Company. p. 375. ISBN 978-1-523-51187-7.

[4] Culloty, Dorothy (2010). Food From Northern Laos: The Boat Landing Cookbook. Galangal Press. p. 174. ISBN 978-0-473-17236-7. Sang kaya mak eu, steamed egg custard in a whole pumpkin, is a dish shared with Thailand and a very common market food in Laos.

[1]

v t e Thai cuisine
Individual dishes	American fried rice Bami Chok Evil jungle prince Hoi thot Khao kha mu Khao khluk kapi Khao man kai Khao na pet Khao mok Khao mu daeng Kuaitiao khua kai Kuaitiao ruea Mi krop Pad kee mao Pad thai Phat mi Khorat Phat si-io Rat na Sukhothai noodles Thai fried rice Yentafo
Shared dishes	Green curry Ho mok Kaeng pa Kaeng som Khai yat sai Kung chae nampla Massaman curry Nam kaeng hua chai thao Nuea phat phrik Phanaeng Phat kaphrao Phat khing Phat phrik khing Red curry Som tam Tom kha kai Tom khlong Tom som Tom yum Yam khai dao Yellow curry
Isan dishes	Bamboo shoot salad Chim chum Kai yang Koi Larb Nam tok Sai krok Isan Suea rong hai Tam maak hoong Yam naem khao thot
Northern Thai dishes	Kaeng khae Kaeng hang le Khao kan chin Khao soi Nam ngiao Nam phrik num Nam phrik ong Sai ua
Southern Thai dishes	Kaeng phrik kraduk mu Kaeng tai pla Khao yam Khua kling Nasi dagang Nasi goreng Nasi lemak
Snacks	Cho muang Hakao Hoicho Kalamae Karipap Khaep mu Khao phan Khanom bodin Khanom chip Khanom khai nok kratha Khanom kheng Khanom khuai ling Khanom fak bua Khanom phak kat Khanom Tokyo Khao chae Khao kriap kung Khrongkhraeng krop Kluai khaek Koh-Kae Krop khem Kuaitiao lot La tiang Loba Mamuang kuan Mamuang nampla wan Miang kham Mu ping Pathongko Popia Roti sai mai Sakhu sai mu Salapao Satay Thong muan Thong muan sot
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v t e Cambodian cuisine
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Sauces, spices and flavourings	Fish sauce (Kampot fish sauce) Kroeung Prahok Kapi Tamarind sauce
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Beverages	Angkor Beer Green tea Longan wine Palm wine Rice wine (Sra peang) Sugarcane juice
Cambodian Chinese dishes	Babor Banh chaneouk Bai cha Kuyteav Lort cha Mee katang Mee kiev Naem chien Num kachai Num kroch Num kom Num pang chen Num pao Num pia Num por pia Siev mai Yao hon
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v t e Lao cuisine
Staples / Entrees	Goi Mok Khao jee Khao jee pâté Koi Lao beef jerky Lao sausage Larb Lard na Pad kee mao Pad Lao Pad sen lon Phat khing Phat si-io Pīng kai Pon pa Som moo Som phak Sticky rice
Soups / Stews	Ant egg soup Feu Kaeng som Keng No Mai Khao piak sen Khao poon Khao soi Or lam Thom khem Tom kha kai Tom yum
Salads / Wraps	Bamboo shoot salad Luang prabang salad Nam khao Nam tok Pun Soop nor mai Tam mak hoong Yum sen lon
Snacks / Desserts	Kaipen Khanom mor gaeng Khanom nap Khanom sun Khao tom Mango sticky rice Miang kham Nam waan Vun
Beverages	Beerlao Lao coffee Lao hai Lao-Lao Lao tea
Condiments	Jeow bong Jeow het Jeow mak gork Jeow mak len Kapi Nam pa Padaek
Equipment / Utensils	Huad Khantoke Khok Maw khang Mor gaeng Mor kharng Mor nung Saak Tao-lo
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See also

References