Sankya Lapov (Cambodian Pumpkin Custard)
Local name: សង់ខ្យាល្ពៅ
In short: A silky coconut and palm sugar egg custard steamed inside a whole small pumpkin until set, then chilled and sliced into wedges. It takes about 1 h 10 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 50 min
- Resting
- 1 h
- Total
- 1 h 10 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 235 kcal
Sankya lapov is a Cambodian dessert in which a creamy coconut custard is steamed inside a small whole pumpkin. The custard turns silky and golden, and the pumpkin flesh softens until it can be scooped or sliced with the custard. It is sweet but not heavy, and it is often served at celebrations. Serve it slightly warm, or chilled the next day.
Instructions
- Cut a lid from the top of the pumpkin, about 3 cm (1 1/4 in) down from the stem. Scoop out the seeds and stringy pulp with a spoon.
- Warm the coconut milk with the palm sugar and salt over low heat, stirring until the sugar dissolves. Let it cool for 5 minutes.
- Whisk the eggs in a bowl. Slowly pour in the warm coconut milk, whisking gently so it does not foam. Strain through a fine sieve.
- Set the pumpkin in a heatproof bowl or on a steamer rack. Pour the custard in until it is about 90 percent full, and put the lid back on.
- Steam over simmering water for 40 to 45 minutes, until the custard is set with a slight wobble, a knife comes out clean and the pumpkin is tender.
- Cool for 30 minutes, then chill for at least 1 hour. Slice into wedges to serve.
Tips
- Choose a pumpkin that sits flat. If it wobbles, slice a thin piece off the bottom or prop it in a small bowl. Steam over gentle heat so the custard does not curdle.
- Check after 35 minutes. If the custard puffs up, the steam is too hot. Lift the lid slightly to let the heat escape, or wrap a cloth around the lid of the steamer.
Questions and answers
Can I use a different squash?
Kabocha is best because the flesh is sweet and holds its shape. Small butternut squash, acorn squash or sugar pumpkin also work, but cooking times vary.
Can I make sankya lapov ahead of time?
Yes. It keeps for 3 days in the fridge and slices more cleanly when cold. Serve it chilled or warm it gently in a steamer.
Do I eat the pumpkin skin?
Kabocha skin is edible and soft after steaming. Many people scoop out the flesh and leave the skin, so it is a matter of taste.
How long does it take to make Sankya Lapov (Cambodian Pumpkin Custard)?
About 1 h 10 min in total: 20 min of preparation and 50 min of cooking.
How many calories are in Sankya Lapov (Cambodian Pumpkin Custard)?
About 235 kcal per serving, with 7 g of protein, 25 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 235 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 25 g |
| Fat | 13 g |
| Fiber | 2 g |
| Sugar | 17 g |
| Sodium | 150 mg |
Estimated values, calculated from the ingredients.
