tag:blogger.com,1999:blog-17479961.post-89532623985932392362007-07-14T11:13:00.000+07:002007-07-14T11:29:41.126+07:00<img style="margin: 0pt 0pt 10px 10px; float: right; width: 318px; height: 229px;" src="http://bp2.blogger.com/_Z2_7HYyG9UY/RphQ6ULrKZI/AAAAAAAAAFk/qlmibc4IOZY/s320/Pumpkin_Custard.jpg" alt="Pumpkin Custard - Fak Thong SangKa Ya" title="Pumpkin Custard - Fak Thong SangKa Ya" id="BLOGGER_PHOTO_ID_5086904741895285138" border="0" />Pumpkin Custard(Fak Thong Sang-Ka-Ya) is famous vegetarian dessert in <a style="font-weight: bold; color: rgb(255, 102, 0);" href="http://www.excelloz.com/Asia/Thailand.html" title="Thailand Hotels">Thailand</a>. This menu is vegetarian foods, non-fat and easy to cooking. You can use Kin-Jay festival.<h4>Ingredients</h4>- 1 small pumpkin<br />- 5 duck eggs<br />- 1 cup coconut cream<br />- 1/2 sugar<h4>Directions;</h4>1. Beat the eggs wih coconut cream and sugar until the mixture is frothy.<br />2. Cut the top of the pumpkin in square shape to make cover, look like a bowl with a cover.<br />3. Pour in the coconut cream mixture. Cook in the steamer for about 30 minutes.<br />4. Leave to cool or keep in refrigerator to make the custard firm.Li Fang Weihttp://www.blogger.com/profile/15861280056057238122noreply@blogger.com