Pumpkin-coconut custard

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-u, [sǎŋ.kʰā.ɲǎ mȁːk ʔɯ́(ʔ)]; Northeastern Thai: สังขยาบักอึ, [sǎŋ.kʰā.ɲǎː bǎk ʔɯ̌(ʔ)], sangkhaya bak-u) 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.