Sangkhaya
Coconut custard (also referred to as pumpkin-coconut custard) is a dessert dish consisting of a coconut custard steam-baked in a pumpkin or kabocha.
Sangkhaya (Thai: สังขยา, pronounced [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 fak thong (สังขยาฟักทอง, [sǎŋkʰàjǎː fáktʰɔ̄ːŋ]; sangkhaya maryu in Lao), sangkhaya pumpkin or custard pumpkin, khao niao sangkhaya (ข้าวเหนียวสังขยา, [kʰâːw nǐaw sǎŋkʰàjǎː]), glutinous rice with sangkhaya, and sangkhaya maphrao (สังขยามะพร้าว, [sǎŋkʰàjǎː māpʰráːw]), 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. She called the dessert custard but the word custard is hard to say for Thai people so royal kitchen officers renamed it sangkhaya.
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