If you’re looking to go beyond the usual Thai desserts, Sangkaya Fak Thong (สังขยาฟักทอง) is a must-try. This traditional dessert is a local favourite—rich, creamy, and visually stunning—but it’s still largely unknown to most tourists
What It Is
Sangkaya Fak Thong literally means “custard pumpkin.” A small pumpkin or kabocha squash is hollowed out and filled with a silky custard made of coconut milk, eggs, and palm sugar. Once steamed or baked, the pumpkin becomes tender while the custard sets perfectly inside. The result is a subtly sweet, creamy dessert that is as photogenic as it is delicious—a dessert that feels authentically Thai, not just tourist-friendly.
A Slice of History
This dessert has roots going back to the Ayutthaya period. Influenced by Portuguese egg-based sweets introduced centuries ago, Thai cooks adapted the recipe to local flavours with coconut milk and palm sugar. Beyond its taste, Sangkaya Fak Thong is celebrated for its presentation: the pumpkin itself acts as a natural serving vessel, making the dessert an elegant treat with a story behind it.