View source for Pumpkin-coconut custard

{{Infobox food
| name = Pumpkin-coconut custard
| image = Sangkhaya fak thong.JPG
| image_size = 250px
| caption = A slice of pumpkin-coconut custard
| alternate_name = 
| country = [[Ayutthaya Kingdom]]<ref name="Van Esterik">{{cite book |last=Van Esterik |first=Penny |title=Food Culture of Southeast Asia |publisher=[[Greenwood Press]] |year=2008 |page=71 |isbn=978-0-313-34419-0 |quote=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.}}</ref>
| region = [[Southeast Asia]]
| national_cuisine = [[Thai cuisine|Thai]], [[Cambodian cuisine|Cambodian]] and [[Laotian cuisine]]
| creator = [[Maria Guyomar de Pinha]]<ref name="Van Esterik"/>
| year = 17th century<ref name="Van Esterik"/>
| course = [[Dessert]]
| type = [[Custard]]
| served = 
| main_ingredient = Coconut custard, [[pumpkin]] or [[kabocha]]
| variations = 
| serving_size = 
| calories = 1895
| calories_ref = 
| protein = 46
| fat = 112
| carbohydrate = 208
| other = 
}}
'''Pumpkin-coconut custard''' ({{langx|th|สังขยาฟักทอง}}, {{lang|th-latn|sangkhaya fak thong}}, {{IPA|th|sǎŋ.kʰā.jǎː fák tʰɔ̄ːŋ|}}; {{langx|km|សង់ខ្យាល្ពៅ}}, {{lang|km-latn|sankhya lapov}}; {{langx|lo|ສັງຂະຫຍາໝາກອຶ}}, {{lang|lo-latn|sangkhanya mak eu}}, {{IPA-lo|sǎŋ.kʰā.ɲǎ mȁːk ʔɯ́(ʔ)|}}; {{langx|tts|สังขยาบักอึ}}, {{IPA-lo|sǎŋ.kʰā.ɲǎː bǎk ʔɯ̌(ʔ)|}}, {{lang|tts-latn|sangkhaya bak ue}}) is a [[Southeast Asian cuisine|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.<ref name="Van Esterik"/>

In [[Thailand]], it is a popular dessert that is often sold in fresh food markets and as [[street food]].<ref>{{cite news |title=A local pumpkin delight |author=Sirinya Pakditawan |date=7 June 2015 |url=https://www.thephuketnews.com/a-local-pumpkin-delight-52627.php?PDPA_accept=1 |newspaper=[[The Phuket News]] |accessdate=31 May 2021}}</ref> In [[Cambodia]], the pumpkin-coconut custard is also sold in markets and [[confectionery store]]s often by the slice. It is the [[centerpiece]] of [[Cambodian New Year]] tables.<ref>{{cite book |last1=Wong |first1=Cecily |last2=Thuras |first2=Dylan |title=Gastro Obscura: A Food Adventurer's Guide |url=https://books.google.com/books?id=DZx4EAAAQBAJ&pg=PT375 |publisher=[[Workman Publishing Company]] |year=2021 |page=375 |isbn=978-1-523-51187-7}}</ref> In [[Laos]], the dessert is a very common market food as well.<ref>{{cite book |last=Culloty |first=Dorothy |title=Food From Northern Laos: The Boat Landing Cookbook |publisher=Galangal Press |year=2010 |page=174 |isbn=978-0-473-17236-7 |quote=''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.}}</ref>

==See also==
* [[Coconut jam]]
* [[List of custard desserts]]
* [[List of squash and pumpkin dishes]]

==References==
{{reflist}}


{{Cambodia-cuisine-stub}}
{{Laos-cuisine-stub}}
{{Thai-cuisine-stub}}
{{dessert-stub}}

{{portalbar|Cambodia|Food|Thailand|Laos}}
{{Cuisine of Thailand}}
{{Cambodian cuisine}}
{{Laotian cuisine}}

[[Category:Thai desserts and snacks]]
[[Category:Cambodian desserts]]
[[Category:Laotian desserts]]
[[Category:Custard desserts]]
[[Category:Foods containing coconut]]
[[Category:Squash and pumpkin dishes]]
[[Category:Steamed foods]]