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Sangkaya Bai Toey (สังขยาใบเตย) – Pandan Coconut Custard
More recipes: Thai Recipes · Asian Desserts · All Asian Recipes
Sangkaya Bai Toey (สังขยาใบเตย) – Pandan Coconut Custard
Laura Chen
4
10 minutes
15 minutes
250
Thai
Dessert
Sangkaya Bai Toey is a traditional Thai dessert of aromatic, creamy coconut and pandan custard, often served with fresh white bread.
Ingredients
- 200 ml coconut milk
- 50 ml cream
- 5 fresh pandan leaves
- 4 egg yolks
- 75 g sugar
- 1 pinch of salt
- Fresh white bread, to serve
Instructions
- Cut the pandan leaves into pieces and blend them with the coconut milk in a blender until smooth.
- Strain the blended mixture through a fine sieve into a pot to remove the green solids.
- Add the cream, sugar and a pinch of salt to the strained coconut and pandan mixture and heat over medium heat until the sugar dissolves completely.
- Reduce the heat and carefully stir in the egg yolks. Keep stirring until the mixture thickens and coats the back of a spoon without running off.
- Take the custard off the heat, pour it into a bowl and chill it in the fridge.
- Spoon the cooled pandan coconut custard into small bowls and serve with fresh white bread.
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More recipes: Thai Recipes · Asian Desserts · All Asian Recipes