Khanom Pang Sangkaya (Toast with Pandan Custard)
Thick buttery toast dunked into silky green pandan coconut custard, the way Bangkok cafés have served it for decades.
Ingredients
- 8 pandan leaves, cut into pieces
- 150 ml Water
- 250 ml Coconut milk
- 2 egg yolks
- 70 g Sugar
- 2 tbsp Cornflour (cornstarch)
- 1 pinch Salt
- 8 slices thick slices soft white bread
- 30 g butter, softened
Method
- Blend the pandan leaves with the water, then squeeze through a fine cloth to get about 120 ml bright green juice.
- In a small saucepan, whisk the pandan juice, coconut milk, egg yolks, sugar, cornflour and salt until completely smooth.
- Set over low heat and stir constantly with a spatula for 8–10 min, until it thickens into a smooth custard that holds a line when you draw a finger through it on the spatula. Don’t let it boil.
- Spread the bread with butter and toast in a frying pan or under the grill for 2–3 minutes each side, until golden and crisp at the edges.
- Cut the toast into fingers and serve with small bowls of warm custard for dipping.
Tips
- The custard keeps for 3 days in the fridge; whisk in a spoonful of coconut milk to loosen it.
- Contains wheat, egg and dairy.
Sources
Written in our own words after cross-checking these recipes:
Open Khanom Pang Sangkaya (Toast with Pandan Custard) in Nouns Cooking