Coconut custard

Coconut custard
A slice of Sangkhaya
Alternative names	Pumpkin-coconut custard
Type	Custard
Place of origin	Cambodia and Thailand
Main ingredients	Coconut custard, pumpkin or kabocha
Cookbook:Coconut custard  Coconut custard

Coconut custard (also referred to as pumpkin-coconut custard) is a dessert dish consisting of a coconut custard steam-baked in a pumpkin or kabocha.

In Cambodia

Sankhya lapov (សង់ខ្យាល្ពៅ) or lpov sangkya denominates a dessert in Cambodia which is made of pumpkin and coconut custard.^[1][2] An easily recognizable characteristic of the dessert is that the flan fills the interior part of the pumpkin and that the pumpkin is often presented in its entirety. Lapov means pumpkin in Khmer.

The dessert is also known in Thailand where it carries the name sangkhaya fak thong^[3] (Thai: สังขยาฟักทอง  [sǎŋkʰajǎː fák tʰɔːŋ]; transcription: săng-khà-yăa fák thong) and in Laos where it is called sangkhaya maryu.

In Thailand

Khao niao sangkhaya

Sangkhaya (Thai: สังขยา, pronounced [sǎŋkʰàjǎː]) is a similar concoction but it has a less sticky and more custard-like texture. It is sometimes called "coconut custard" in English and is used to make sangkhaya fak thong (สังขยาฟักทอง,  [sǎŋkʰàjǎː fáktʰɔ̄ːŋ]; sangkhaya maryu in Lao), sangkhaya pumpkin or custard pumpkin, khao niao sangkhaya (ข้าวเหนียวสังขยา,  [kʰâːw nǐaw sǎŋkʰàjǎː]), glutinous rice with sangkhaya, and sangkhaya maphrao (สังขยามะพร้าว,  [sǎŋkʰàjǎː māpʰráːw]), sangkhaya served in a coconut. Sangkhaya is one of many desserts based on Portuguese cuisine introduced by Maria Guyomar de Pinha to the Ayutthaya Kingdom. She called the dessert custard but the word custard is hard to say for Thai people so royal kitchen officers renamed it sangkhaya.

See also

• Coconut jam, known as seri kaya in the Malay language
• List of custard desserts

References