Pandan Coconut Custard "Fondue" Recipe สังขยาใบเตย - Hot Thai Kitchen!

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

tapioca flour

🥗Healthier: arrowroot flour

💰Cheaper: cornstarch

Cornstarch is more widely available and cheaper.

Welcome to Hot Thai Kitchen; today's recipe is a Thai street dessert called kanom pang Sangkaya.

Cut pandan leaves into smaller pieces and blend them with coconut milk to create green coconut milk.

Strain the blended mixture using cheesecloth or muslin to remove any bits of fiber.

Add condensed milk to the strained coconut milk and heat it on the stove until hot.

In a bowl, mix granulated sugar, cornstarch, and a pinch of salt until combined.

Separate egg yolks and add them to the sugar mixture.

Temper the hot coconut milk mixture by slowly pouring it into the egg yolks while stirring to avoid scrambling the eggs.

Pour the tempered mixture back into a pot and cook on low heat while stirring constantly until it thickens.

Add evaporated milk to adjust the thickness to your preference, then strain the mixture to remove lumps.

Microwave fluffy bread cubes to warm them up.

Serve the custard warm with the bread cubes for dipping, optionally drizzling with evaporated milk.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens