Pandan Custard (Sangkaya)
Thai Pandan Custard, also known as Sangkaya, is a traditional Thai dessert best known for its rich and creamy texture, infused with the aromatic essence of pandan leaves.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
- 4 egg yolks (4 large eggs or 5 small eggs)
- 1 cup coconut milk
- 1/2 cup evaporated milk
- 1/4 cup sweetened condensed milk
- 1+1/2 tbsp tapioca starch
- 1/2 tsp salt
- 1/3 cup pandan juice
- Pandan extract. As needed
Instructions
- 1
If using fresh pandan leaves, chop them into 1-inch pieces, place them in a food processor with water, and blitz until they are chopped small. Strain the mixture over a cheesecloth or a fine mesh sieve to a beautiful green juice.
- 2
We'll be using this thin liquid and discard the pandan paste fibers. If using store-bought juice, skip this step.
- 3
Combine coconut milk, evaporated milk, sweetened condensed milk, tapioca starch, salt, sugar, and pandan juice in a saucepan. Whisk until smooth.
- 4
Use as much as you'd like for the green color. Whisk some more until you have the color green of choice.
- 5
Place the saucepan over medium heat, pour the mixture into a saucepan, and stir until the sugar dissolves and the pandan egg mixture thickens.
- 6
Lower the temperature to medium-low heat and keep stirring. Use a whisk to lift the surface of the custard and see if you get a thick custard-like texture. You want it thick but not stiff peaks thick.
- 7
6. Serve Warm. Remove from heat. Wait for the custard to cool down for a couple of minutes. Use a rubber spatula to scrape out all the gooey goodness, and serve warm in a small bowl. Serve with your choice of accompaniments, such as Chinese donuts, bread, or croissants.
- 8
If serving many guests, use smaller bowls for individual servings so guests can have their own to prevent double dipping! (;