SANKAYA (THAI PANDAN PUDDING)
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.
Provided by Ms.Tara T
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat coconut milk over medium-high heat in a small pot until it just begins to bubble, about 5 minutes.
- Combine water, cornstarch, and tapioca starch in the empty coconut milk can; stir until all starches are dissolved.
- 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 : Calories 228.3 calories, Carbohydrate 8.3 g, Cholesterol 51.2 mg, Fat 22 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 18.9 g, Sodium 55.5 mg
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Terra Boi
[email protected]How long does this pudding need to chill before it's ready to serve?
Muhsatq ali222
[email protected]Can this recipe be made in a slow cooker?
Shamsheer Hussain
[email protected]I'm allergic to coconut milk. Is there a substitute I can use?
Rauf Khan11
[email protected]This recipe is a waste of time and ingredients. Don't bother making it.
Rekisha Shrestha
[email protected]This is the worst Thai pandan pudding recipe I've ever tried. It's bland and flavorless.
FR STARS
[email protected]This pudding is way too expensive to make. I'll never make it again.
Ramesh madarapu
[email protected]This recipe is missing some important instructions. I had to guess at how to do a few things.
Doll Loci
[email protected]I followed the recipe exactly, but my pudding turned out grainy. I'm not sure what went wrong.
Bakare Abdulazeem
[email protected]This pudding is a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Hugh McCorquodale
[email protected]I'm not a huge fan of coconut milk, but I still enjoyed this pudding. The pandan flavor really shines through.
Hamdan AL AIi
[email protected]This recipe is a great way to use up leftover rice. It's a delicious and sustainable dessert.
Frik Prinsloo
[email protected]I love the vibrant green color of this pudding. It's so festive!
Rohu Llah
[email protected]This pudding is so easy to make and it's always a crowd-pleaser.
joseph okey (BIG JOE)
[email protected]I had some trouble finding pandan leaves, but I was able to substitute them with vanilla extract. It still turned out great!
Devita Williams
[email protected]This recipe is a bit time-consuming, but it's definitely worth it. The end result is a truly special dish.
Muhammad Taqi
[email protected]I'm not usually a fan of pandan, but this pudding changed my mind. It's so delicious!
AKAH Chukwu
[email protected]I made this recipe for a dinner party and it was a huge hit! Everyone loved it!
merkuwey the cheetah
[email protected]This is the best Thai pandan pudding recipe I've ever tried! The flavor is so rich and creamy, and the texture is perfect. I highly recommend it!