Pumpkin-coconut custard
|
A slice of sangkhaya fak thong | |
| Alternative names | Pumpkin-coconut custard |
|---|---|
| Type | Custard |
| Place of origin | Cambodia and Thailand |
| Main ingredients | Coconut custard, pumpkin or kabocha |
 Cookbook: Coconut custard  Media: 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.
In Thailand
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.
See also
- Coconut jam, known as seri kaya in the Malay language
- List of custard desserts
- List of Thai desserts
References
- ↑ Archived August 31, 2005, at the Wayback Machine.
- ↑ Archived May 1, 2008, at the Wayback Machine.
- ↑ "regional recipes - bringing the world to your kitchen". regionalrecipes.com.
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