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Egg Custard Bread (Ka Nom Pung Sang Ka Ya) [Thai Dessert]

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Recipe Information

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Egg Custard Bread

Cultural Context

Egg Custard Bread, or 'Sangkhaya', is a beloved Thai dessert that combines the richness of custard with the heartiness of bread. Traditionally enjoyed during festive occasions, it reflects Thailand's vibrant culinary heritage, showcasing the use of coconut and pandan flavors. In modern times, this dish has found its way into cafes and homes around the world, often adapted with various fillings and toppings to suit diverse palates.

ThaiTHdessert
45 min
medium
8 servings
Servings4
40g brown sugar
125ml coconut milk
20g cornstarch
water

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and can mimic the creaminess.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with a unique flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor and is dairy-free.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a plant-based alternative that binds well.

1

Start with 40g of brown sugar and stir until homogeneous.

2

Add 125ml of coconut milk to the mixture.

3

Incorporate 20g of cornstarch into the mixture.

4

Add a drop of water to the mixture and stir until smooth.

5

Transfer the mixture to a bowl.

Cooking Techniques

mixingbaking

Equipment Needed

bowlpotstirring utensil

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarian

Allergens

eggsdairygluten

Also Known As

Custard BreadThai Custard Bread

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