How to Make Thai Pandan Custard

Thai pandan custard, also known as "Sangkhaya," is a delightful treat that infuses the rich flavors of coconut and the unique aroma of pandan leaves. This green-hued custard is commonly enjoyed with sticky rice, making it a popular dessert in Thailand. Making Thai pandan custard at home can be a rewarding experience, and here’s a simple guide on how to create this delicious dessert from scratch.

Ingredients

  • 2 cups of coconut milk
  • 1 cup of sugar
  • 4 large eggs
  • 1 teaspoon of pandan extract (or 5-6 pandan leaves)
  • 1/4 teaspoon of salt
  • 1 tablespoon of cornstarch (optional, for thicker custard)

Instructions

1. Prepare the Pandan Flavor

If using fresh pandan leaves, blend them with a little bit of water to extract their juice. Strain the mixture through a fine sieve or cheesecloth to obtain a smooth pandan juice. If you’re using pandan extract, you can skip this step.

2. Mix the Ingredients

In a large mixing bowl, combine the eggs, sugar, and salt. Whisk them together until the mixture is well-blended and slightly frothy.

In a separate bowl, heat the coconut milk until it’s warm but not boiling. You can do this in the microwave or on the stovetop. Gradually add the warm coconut milk to the egg mixture, whisking constantly to prevent the eggs from curdling.

3. Add Pandan Flavor

Once the coconut milk and egg mixture is well combined, stir in the pandan juice or extract (if you used fresh leaves, make sure to do this after straining). If you desire a thicker custard, mix in the cornstarch at this stage.

4. Strain the Mixture

For a silky smooth custard, strain the entire mixture through a fine mesh sieve into another bowl or container. This will remove any lumps or curdled egg bits.

5. Steam the Custard

Prepare a steaming setup. Fill a pot with water and bring it to a gentle boil. Pour the custard mixture into a heatproof dish that fits inside the steamer.

Cover the custard with aluminum foil to prevent water from dripping into the mixture. Steam over medium heat for about 30-40 minutes, or until the custard is set. You can check for doneness by inserting a toothpick into the center; it should come out clean.

6. Cool and Serve

Once the custard is done, remove it from the steamer and let it cool at room temperature. After it has cooled, refrigerate for at least 1-2 hours to allow it to firm up further.

To serve, cut the pandan custard into squares or slices. It pairs beautifully with sticky rice, but can also be enjoyed on its own. Drizzle some coconut cream or a sprinkle of sesame seeds on top for extra flavor!

Conclusion

Making Thai pandan custard at home not only brings a taste of Thailand to your kitchen but also allows you to enjoy the unique flavors of coconut and pandan in a simple yet satisfying dessert. Follow these steps, and you’ll have a delightful treat that’s sure to impress family and friends alike!