Sangkhaya

Sangkhaya (thai: สังขยาฟักทอง, sangkhaya fak thong, khmer: សង់ខ្យាល្ពៅ, sankya lapov) eller kokoskräm i pumpa är en sydostasiatisk efterrätt bestående av en kokosbaserad kräm som ångbakas i en hel pumpa eller kabocha. Rätten skapades av Maria Guyomar de Pinha i Ayutthayariket på 1600-talet som en anpassning av en portugisisk äggbaserad dessert.^[1]

I Thailand är rätten en populär dessert som ofta säljs på färskvarumarknader och som gatumat.^[2] I Kambodja säljs pumpa-kokoskrämen även på marknader och i godisbutiker, ofta i skivor. Den är ett centralt inslag på matborden vid det kambodjanska nyåret.^[3] Även i Laos är desserten en mycket vanlig rätt på matmarknader.^[4]

Referenser

^ van Esterik, Penny (2008) (på engelska). Food Culture of Southeast Asia. Greenwood Press. sid. 71. ISBN 978-0-313-34419-0. ”Some of the most famous Portuguese-Siamese desserts were attributed to Mary Gimard, or Thao Thong Giip Ma, the Portuguese-Japanese wife of Constance Phaulkon, the Greek adventurer who became Prime Minister under King Narai of Ayuttaya (1656–1688). She was credited with adapting Portuguese egg-based desserts into special royal desserts including a custard served in squash and a complex sweet made to look like mango seeds.”
^ ”A local pumpkin delight” (på engelska). The Phuket News. 7 juni 2015. https://www.thephuketnews.com/a-local-pumpkin-delight-52627.php?PDPA_accept=1. Läst 2 september 2025.
^ Cecily Wong & Dylan Thuras (2021) (på engelska). Gastro Obscura: A Food Adventurer's Guide. Workman Publishing Company. sid. 375. ISBN 978-1-523-51187-7. https://books.google.com/books?id=DZx4EAAAQBAJ&pg=PT375
^ Culloty, Dorothy (2010) (på engelska). Food From Northern Laos: The Boat Landing Cookbook. Galangal Press. sid. 174. ISBN 978-0-473-17236-7. ”Sang kaya mak eu, steamed egg custard in a whole pumpkin, is a dish shared with Thailand and a very common market food in Laos.”

Externa länkar

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Bilder & media

[Van_Esterik-1] van Esterik, Penny (2008) (på engelska). Food Culture of Southeast Asia. Greenwood Press. sid. 71. ISBN 978-0-313-34419-0. ”Some of the most famous Portuguese-Siamese desserts were attributed to Mary Gimard, or Thao Thong Giip Ma, the Portuguese-Japanese wife of Constance Phaulkon, the Greek adventurer who became Prime Minister under King Narai of Ayuttaya (1656–1688). She was credited with adapting Portuguese egg-based desserts into special royal desserts including a custard served in squash and a complex sweet made to look like mango seeds.”

[2] ”A local pumpkin delight” (på engelska). The Phuket News. 7 juni 2015. https://www.thephuketnews.com/a-local-pumpkin-delight-52627.php?PDPA_accept=1. Läst 2 september 2025.

[3] Cecily Wong & Dylan Thuras (2021) (på engelska). Gastro Obscura: A Food Adventurer's Guide. Workman Publishing Company. sid. 375. ISBN 978-1-523-51187-7. https://books.google.com/books?id=DZx4EAAAQBAJ&pg=PT375

[4] Culloty, Dorothy (2010) (på engelska). Food From Northern Laos: The Boat Landing Cookbook. Galangal Press. sid. 174. ISBN 978-0-473-17236-7. ”Sang kaya mak eu, steamed egg custard in a whole pumpkin, is a dish shared with Thailand and a very common market food in Laos.”

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