Sankhya Lapov
| Sankhya Lapov | |
|---|---|
| Khmer name | សង់ខ្យាល្ពៅ |
| Other names | Sang khya l'peouv; Pumpkin-coconut custard; Pumpkin custard |
| Dish types | Dessert; Steamed dish |
| Subjects | Food & Foodways; Celebrations & Life Passages; Family & Intergenerational Life |
| Related dishes | Chek Ktis; Num Kom |
Coconut custard steamed inside a whole pumpkin and served in slices.
Sankhya Lapov (Khmer: សង់ខ្យាល្ពៅ) is coconut custard steamed inside a whole pumpkin and served in slices. (Wikipedia: Pumpkin-coconut custard)
Cultural context
Sankhya lapov is a dessert of coconut custard steam-baked in a whole pumpkin or kabocha. (Wikipedia: Pumpkin-coconut custard) The dessert originated in the Ayutthaya Kingdom, where it was created by Maria Guyomar de Pinha in the 17th century as an adaptation of a Portuguese egg-based dessert, and it is associated with Thai, Cambodian and Laotian cuisine. (Wikipedia: Pumpkin-coconut custard) In Cambodia it is sold in markets and confectionery stores, often by the slice, and it is the centrepiece of Cambodian New Year tables. (Wikipedia: Pumpkin-coconut custard) Great British Chefs presents the dish as a Cambodian recipe associated with Royal Khmer Cuisine, a book created and written by the culinary team at Raffles Grand Hotel d'Angkor in Siem Reap. (Great British Chefs) Thida's Kitchen describes the custard as a popular dessert in Cambodia and Thailand and a cherished delicacy at large family gatherings and celebrations. (Thida's Kitchen)
Preparations and recipes
- Thida's Kitchen
- Whole squash hollowed out, filled with a pandan-scented coconut egg custard and steamed until set.
Regional and community variations
Thida's Kitchen notes that the custard is traditionally made in kabocha squash, that most winter squashes with rich sweet flesh can be substituted while butternut is a poor vessel, and that vanilla extract can replace hard-to-find pandan. (Thida's Kitchen) Great British Chefs advises using several smaller pumpkins steamed one at a time when a large pumpkin will not fit the pot, noting that smaller pumpkins cook much faster. (Great British Chefs)