Sang Ka Ya (Thai Coconut Custard)


  • 4 eggs
  • ¼ cup brown sugar
  • ¼ cup white sugar
  • 1 cup coconut milk
  • 1 cup winter squash, thinly sliced with seeds and rind removed


  1. In a deep bowl, beat eggs well.
  2. Add brown and white sugars and stir until dissolved.
  3. Add coconut milk and squash and stir well.
  4. Pour mixture into a 9- by 9-inch baking pan or a 9- or 10-inch pie pan.
  5. Place ½ cup water into a steamer or Dutch oven large enough to hold the custard pan.
  6. Bring water to a boil over high heat, and place pan with custard inside.
  7. Cover and steam over high heat for 30 minutes.
  8. Serve at room temperature.
Serves 12.

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