Thai Coconut Custard Dip (Sangkhaya) Recipe

1. 1

   Cut the pandan leaves into one-inch pieces and place them in a blender or food processor along with the coconut milk. Blend until smooth and strain. With a rubber spatula, press out as much liquid out of the mixture as possible. Hopefully, you'll get one cup of the pandan-coconut milk mixture. If not, add more coconut milk or whole milk to the liquid so that it measures one cup.

2. 2

   In a medium saucepan, whisk together the yolks, sugar, salt, and cornstarch until smooth. Very slowly whisk in the pandan-coconut milk mixture. Make sure there are no lumps.

3. 3

   Place the saucepan over medium heat and slowly bring the mixture to a gentle boil, whisking constantly. In about two minutes the mixture will thicken up to the consistency of yogurt. When that happens, take the saucepan off the heat.

4. 4

   Let the custard cool.

5. 5

   In the meantime, steam the bread cubes by place them in a heatproof bowl, covered with a piece of plastic wrap, and microwaved on high for 40 to 60 seconds. Keep the bread covered.

6. 6

   Once the dip has cooled down to slightly warmer than room temperature, transfer it to a serving bowl and serve with the steamed bread cubes.

* Per serving · 4 servings · Values may vary.

No additional tips available.