Kanom Fak Thong

Butternut Squash Custard (Kanom Fak Thong)

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This sweet dessert is usually made with pumpkin, but as pumpkin is hard to find where we live, we have substituted in butternut squash which works just as well!

Its quite simple to make, and we usually make a larger batch than we need as they will last for a couple of days. This recipe should make enough for about 6 – 8 portions depending on how big you make them, and will take about 45 minutes to make from scratch.

Preparation Time
Cooking Time
Serving Size



Kanom Fak Thong Ingedients List

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Special Cooking Equipment Used

  • steamer

Cooking instructions


Step 1: Begin by steaming 250g of diced butternut squash or pumpkin until it is soft. We steamed ours for about 20 minutes but the time will depend on how small you dice it. Once its steamed let it cool down for a few minutes, mash it until its lump free.

steaming the butternut squash

Step 2: Next add in 1/2 cup of sugar, 1/2 cup of rice flour and 1/8 cup of potato flour, and mix together thoroughly.

Step 3: Then slowly pour in 1/2 cup of coconut milk while mixing. Once the coconut milk is mixed in, add 1/4 teaspoon of salt, and about 15g of grated coconut. Leave some of the grated coconut for use as a topping later on.

making the custard mix

Step 4: Mix the grated coconut in, then pour the mixture into some containers or moulds suitable for steaming, until they are about 3/4 full. Top with the remaining grated coconut and then steam the desserts for about 10 to 15 minutes until they have a thick custard like texture, then serve and enjoy! You can remove them from the moulds or just eat them directly from whatever you steamed them in.

steaming the thai dessert

  • Kanom Fak Thong
  • butternut squash custard recipe

So we hope you enjoyed the recipe, if you have any questions about the recipe just leave a comment below and we will get back to you as soon as we can. Thanks for watching, and we’ll see you again next time!

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