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home > recipes > dessert > sanghaka fakthong
small pumpkin (optional; used only as a serving vessel) 5 eggs 1/3 cup palm sugar pinch of salt 1 cup coconut cream Cut a slice off the top of the pumpkin, remove the seeds and most of the soft pulp. In a mixing bowl, light whisk the eggs, add the sugar, salt and coconut cream and stir until well blended. Pour the mixture into the pumpkin and cook in a steamer (for approximately 20 minutes) until the custard is set.

Sanghaka Fakthong


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keyword: sanghaka
keyword: fakthong
ethnicity: thai
recipes for dessert
recipes by philpot
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(posted June 6, 2007)

small
pumpkin (optional; used only as a serving vessel)
5
eggs
1/3 cup
palm
sugar
pinch of salt
1 cup
coconut cream

Cut a slice
off the top of the pumpkin, remove the seeds and most of the soft pulp. In a mixing bowl, light whisk the
eggs, add the sugar, salt and coconut cream and stir until well blended. Pour the mixture into the pumpkin and cook in a steamer (for approximately 20 minutes) until the custard is set.


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