Thai Pandan Custard Recipe (Sangkhaya)
This dippable Thai pandan custard (sangkhaya) is rich, gently sweet, and smooth, ideal for breakfast or as a treat throughout the day with toasted bread or warm sticky rice.
Equipment
- Blender (for extracting pandan juice)
- Fine mesh strainer or cheesecloth
- Mixing bowl (heatproof)
- Whisk
- Pot
Ingredients
- 50 g pandan leaves
- 200 ml water, (divided 150ml / 50ml or ½ cup / ¼ cup)
- 2 tbsp cornstarch
- 250 ml coconut milk
- 2 egg yolks
- ⅛ tsp salt
- 5 tbsp white sugar
- green food coloring, optional, as needed
Instructions
- Extract pandan juice. Blend pandan leaves with 150 ml (½ cup) water until finely broken down and deep green. Strain through a fine mesh strainer or cloth, pressing firmly. Discard the pulp.
- Mix the custard base. Transfer the pandan juice to a heatproof bowl. Whisk in coconut milk, egg yolks, sugar, and salt until smooth and fully dissolved.
- Dissolve the cornstarch. In a small bowl, stir the cornstarch with the remaining water until completely smooth.
- Combine. Gradually whisk the cornstarch mixture into the pandan custard base until fully incorporated.
- Set up a bain-marie. Bring a pot of water to a gentle simmer. Place the bowl over the water, keeping the heat low so the water does not boil.
- Cook until silky. Whisk constantly over low heat until thick, glossy, and creamy, about 8–10 minutes. The custard should coat the back of a spoon.
- Adjust color (optional). Whisk in 1–2 drops green food coloring, if desired.
- Cool slightly and serve. Remove from heat and let cool slightly before serving, or transfer to a container to cool completely.
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 221kcal | Carbohydrates: 21g | Protein: 3g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 97mg | Sodium: 89mg | Potassium: 142mg | Fiber: 0.04g | Sugar: 15g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg
