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Sangkaya Fak Thong (สังขยาฟักทอง)

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Sangkhaya Fak Thong (Thai: สังขยาฟักทอง; transcription: săng-khà-yăa fák thong) is a dessert dish consisting of a coconut custard steam-baked in a pumpkin or kabocha.

An easily recognizable characteristic of the dessert is that the flan fills the interior part of the pumpkin and that the pumpkin is often presented in its entirety.

This dessert is also very popular in Cambodia, where it is called Sankya lapov or lpov sangkya; and in Laos where it is known as Sangkhaya Maryu. The similarity of both, the Khmer sankya and the Thai sangkhaya with the Sanskrit samkhya may indicate a common origin in the Khmer Empire's Hindu past.

Sangkhaya (Thai: สังขยา săngkhàyăa [sǎŋkʰàjǎː]) is a similar concoction but it has a less sticky and more custard-like texture. It is sometimes called "coconut custard" in English and is used to make sangkhaya fakthong (สังขยาฟักทอง săngkhàyăa fákthong [sǎŋkʰàjǎː fáktʰɔ̄ːŋ]; sangkhaya maryu in Lao), sangkhaya pumpkin or custard pumpkin, khao niaw sangkhaya (ข้าวเหนียวสังขยา khâao nĭaw săngkhàyăa [kʰâːu niǎu sǎŋkʰàjǎː]), glutinous rice with sangkhaya, and maphrao sangkhaya (สังขยามะพร้าว mápráao săngkhàyăa [mápʰráːu sǎŋkʰàjǎː]), sangkhaya served in a coconut. Sangkhaya is one of many desserts based on Portuguese cuisine introduced by Maria Guyomar de Pinha to the Ayutthaya Kingdom.

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Sankya lapov,

Khanom Sangkaya Fak Thong (Pumpkin Custard),

Thai Pumpkin Custard: Sangkaya Fak Thong,