Recipe of Favorite THAI PUMPKIN CUSTARD (สังขยาฟักทอง)

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Before you jump to THAI PUMPKIN CUSTARD (สังขยาฟักทอง) recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Conserve Money In The Kitchen.

Remember when the only men and women who cared about the ecosystem were tree huggers along with hippies? That has totally changed now, since we all appear to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. Unless everyone begins to start living a lot more eco-friendly we won't be able to fix the problems of the environment. These kinds of adjustments need to start happening, and each individual family needs to become more environmentally friendly. Here are some tips that can help you save energy, for the most part by making your kitchen area more green.

A lot of electricity is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. When you can get a new one, they use about 60% less than the old models which might be more than ten years old. The suitable temperature settings for your fridge and freezer, whereby you'll be saving electricity and optimising the preservation of food, is 37F and 0F. Checking that the condenser is actually clean, which means that the motor needs to operate less often, will also save electricity.

From the above it ought to be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is quite uncomplicated to live green, after all. It's concerning being practical, most of the time.

We hope you got insight from reading it, now let's go back to thai pumpkin custard (สังขยาฟักทอง) recipe. You can cook thai pumpkin custard (สังขยาฟักทอง) using 7 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to cook THAI PUMPKIN CUSTARD (สังขยาฟักทอง):

1. Prepare 3 of small pumpkins or you can use one medium size.
2. Use 3 of whole eggs.
3. Prepare 2 of egg yolks.
4. Use 1 cup of palm sugar (Brown sugar is optional).
5. Use 1/2 can of coconut milk.
6. Prepare 1/3 of salt.
7. You need 2-4 of Pandan leaves or vanilla extract.

Instructions to make THAI PUMPKIN CUSTARD (สังขยาฟักทอง):

1. Use a sharp knife cut the top of the pumpkin Then take out the seeds and use a spoon scoop the seed and the inside bits. Wash and let it dry while preparing the custard..
2. In a mixing bowl. Add whole eggs, egg yolks. Palm sugar, coconut milk, and salt in a mixing bowl and mix all the ingredients together for a min. Add pandan leaves in and squeeze everything all together by hand and make sure the sugar is melted with other ingredients..
3. Pour your custard through the sieve to get rid of the pandan leaves and bids. Then pour the custard into the pumpkin..
4. Add some water in a steaming pot. Set it on a high heat until the water is boiling then turn the heat down to medium to medium-high. Keep checking the water level, don't let it dry otherwise, you'll burn the pot and the pumpkin may break..
5. Steam until the pumpkin and custard are cooked. It could take from 45 min to 1 hour depends on the size of the pumpkin. Once it’s cooked, let the pumpkin cool down a little bit before serving it. It's easier to cut when it's cool..

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