Sankaya (Thai Pandan Pudding)
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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. Heat coconut milk over medium-high heat in a small pot until it just begins to bubble, about 5 minutes.
- 2. Combine water, cornstarch, and tapioca starch in the empty coconut milk can; stir until all starches are dissolved.
- 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
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