| Pumpkin-coconut custard | |
| Country: | Ayutthaya Kingdom[1] |
| Region: | Southeast Asia |
| National Cuisine: | Thai, Cambodian and Laotian cuisine |
| Creator: | Maria Guyomar de Pinha |
| Year: | 17th century |
| Course: | Dessert |
| Type: | Custard |
| Main Ingredient: | Coconut custard, pumpkin or kabocha |
| Calories: | 1895 |
| Protein: | 46 |
| Fat: | 112 |
| Carbohydrate: | 208 |
Pumpkin-coconut custard (th|สังขยาฟักทอง, Thai: sangkhaya fak thong, pronounced as /th/; km|សង់ខ្យាល្ពៅ, Central Khmer: sankhya lapov; lo|ສັງຂະຫຍາໝາກອຶ, Lao: sangkhanya mak eu, in Lao pronounced as /sǎŋ.kʰā.ɲǎ mȁːk ʔɯ́(ʔ)/; tts|สังขยาบักอึ, in Lao pronounced as /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]