Pumpkin-coconut custard
A slice of pumpkin-coconut custard
Place of originAyutthaya Kingdom[1]
Region or stateSoutheast Asia
Associated cuisineThai, Cambodian and Laotian cuisine
Created byMaria Guyomar de Pinha[1]
Invented17th century[1]
Main ingredientsCoconut custard, pumpkin or kabocha
Food energy
(per serving)
1895 kcal (7934 kJ)
Nutritional value
(per serving)
Protein46 g
Fat112 g
Carbohydrate208 g

Pumpkin-coconut custard (Thai: สังขยาฟักทอง, sangkhaya fak thong, [sǎŋkʰajǎː fák tʰɔːŋ]; Khmer: សង់ខ្យាល្ពៅ, sankhya lapov; Lao: ສັງຂະຫຍາໝາກອຶ, sangkhaya maku) is a Southeast Asian dessert, consisting of a coconut custard steam-baked in a whole pumpkin or kabocha. It was created by Maria Guyomar de Pinha in Ayutthaya Kingdom in 17th century as an adaptation of a Portuguese egg-based dessert.[1]

In Thailand, it is a popular dessert that is often sold in fresh food markets and as street food.[2] In Cambodia, the pumpkin-coconut custard is also sold in markets and confectionery stores often by the slice. It is the centerpiece of Cambodian New Year tables.[3] In Laos, the dessert is a very common market food as well.[4]


  1. ^ a b c d Van Esterik, Penny (2008). Food Culture of Southeast Asia. Greenwood Press. p. 71. ISBN 978-0-313-34419-0. Some of the most famous Portuguese-Siamese desserts were attributed to Mary Gimard, or Thao Thong Giip Ma, the Portuguese-Japanese wife of Constance Phaulkon, the Greek adventurer who became Prime Minister under King Narai of Ayuttaya (1656–1688). She was credited with adapting Portuguese egg-based desserts into special royal desserts including a custard served in squash and a complex sweet made to look like mango seeds.
  2. ^ Sirinya Pakditawan (7 June 2015). "A local pumpkin delight". The Phuket News. Retrieved 31 May 2021.
  3. ^ Wong, Cecily; Thuras, Dylan (2021). Gastro Obscura: A Food Adventurer's Guide. Workman Publishing Company. p. 375. ISBN 978-1-523-51187-7.
  4. ^ Culloty, Dorothy (2010). Food From Northern Laos: The Boat Landing Cookbook. Galangal Press. p. 174. ISBN 978-0-473-17236-7. Sang kaya mak eu, steamed egg custard in a whole pumpkin, is a dish shared with Thailand and a very common market food in Laos.

See also