Origin
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Description
A steamed egg custard of duck eggs, thick coconut cream, palm sugar, and pandan leaf — either steamed free-standing in a bowl, steamed inside a hollowed pumpkin (sangkaya fak thong — the most elaborate version), or used as a filling. Sangkaya is a preparation that entered the Thai dessert tradition via Portuguese culinary influence in the 17th century — the custard-making technique (egg, fat, sugar, set by gentle heat) is recognisably related to the Portuguese ovos moles and the flan tradition. The Thai adaptation substitutes duck eggs (with their richer, more orange yolks) for chicken eggs, replaces dairy cream with coconut cream, and adds pandan for its aromatic.
The Thread
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Flavour Context
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