Thai Pumpkin Custard
Sangkhayaa, what Thai people use to refer to Thai custard rich with chicken eggs. It can be made with different variations and one is to incorporate pumpkin in the dessert making. Although originally people fill a cleaned pumpkin with the Sangkhayaa, then they put the whole pumpkin cup to steam. Once finished, they cut out into pieces. But for convenience, Patchmon's version has abundance of pumpkin flesh mixed with the custard in a small cup. With that, we can enjoy this gluten-free sweetness on-the-go!