What is Thai Pumpkin Called?

In Thailand, the pumpkin used in this dessert is often referred to as “fak thong,” which usually points to kabocha squash. Fak thong is loved for its sweet flesh and ability to hold shape during cooking. Interestingly, fak thong is also used in savory recipes like thai pumpkin coconut soup, making it one of the most versatile vegetables in Thai cooking.

What is Pumpkin Dessert in Thailand?

Pumpkin custard is one of the most popular pumpkin-based desserts in Thailand, but there are others as well, such as pumpkin in sweet coconut syrup. These desserts are often enjoyed during holidays or special gatherings. Tourists who come for famous dishes like pad thai or thai pumpkin coconut soup often discover pumpkin desserts as a delightful surprise.

What is Thai Custard Made Of?

The custard is typically made with coconut milk, eggs, palm sugar, a pinch of salt, and sometimes pandan leaves for fragrance. Each ingredient contributes to the flavor and texture. The result is creamy and sweet, without being overwhelming. It’s worth noting that while thai pumpkin coconut soup uses similar core ingredients like coconut milk and pumpkin, the outcome is savory instead of sweet, showing how versatile these staples are in Thai cuisine.

What is Thai Pumpkin Custard?

Thai Pumpkin Custard, or Sankaya Fak Thong , is a traditional Thai dessert made by steaming a whole kabocha squash filled with a custard mixture of eggs, coconut milk, palm sugar, and vanilla. Once cooked, it’s sliced into wedges, each containing both pumpkin flesh and creamy custard. Just like the comforting qualities of thai pumpkin coconut soup, this dessert is deeply tied to Thai culture and family traditions.

Thai Pumpkin Custard: The Most Delicious Thai Dessert Recipe You Need (2025)

Nutrition

Serving Size: 1 slice (approx. 150g)
Calories: 220
Sugar: 18g
Sodium: 120mg
Fat: 9g
Saturated Fat: 6g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 6g
Cholesterol: 95mg

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