Sankaya (Thai Pandan Pudding)

Sankaya (Thai Pandan Pudding)

by Timmothy Moore 1 year ago
0 (0)
10 minutes
228.3 kcal
8.3 g carbs
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Description

Sankaya! My mother taught me how to make this very simple Thai breakfast/dessert. This snack is often found on street vendor carts on the streets of Thailand (though I've grown accustomed to my mom's flavor over the years). Serve with a nice soft loaf of bread (steamed French bread is best) and dip in this sweet and savory custard pudding.

Ingredients
  • 1 (14 ounce) can coconut milk
  • 7 fluid ounces water
  • 2 tablespoons cornstarch
  • 1 tablespoon tapioca starch
  • 1 egg yolk, beaten
  • 2 teaspoons pandan flavor
  • 1 pinch salt
Directions
  1. 1. Heat coconut milk over medium-high heat in a small pot until it just begins to bubble, about 5 minutes.
  2. 2. Combine water, cornstarch, and tapioca starch in the empty coconut milk can; stir until all starches are dissolved.
  3. 3. Add water and starch mixture to coconut milk, stirring gently. Keep mixing until thoroughly combined, about 2 minutes. Reduce heat to medium-low. Stir in well beaten egg yolk. Keep cooking pudding over medium heat for 3 minutes, stirring every 30 seconds to prevent it from burning and sticking to the bottom of the pan. Add pandan and salt; stir for 30 seconds more. Remove from heat and let settle until thickened, 3 to 4 minutes.
Nutrition Facts
serving: 4 servings
calories: 228.3 kcal
carbohydrates: 8.3 g
protein: 2.7 g
saturated fat: 18.9 g
cholesterol: 51.2 mg
sodium: 55.5 mg
fiber: 1.1 g