THAI PANDAN CUSTARD
This is a delicious custard flavoured with coconut & Pandan. Pandan is also known as Screwpine or Pandanus. This custard is very simple to make & is delicious - eat on its own or as a dip for waffles etc....yum! The recipe is from 'Recipes from our Thai kitchen'.
Provided by Um Safia
Categories Dessert
Time 25m
Yield 2 bowls, 2 serving(s)
Number Of Ingredients 5
Steps:
- In a mixing bowl beat the two eggs.
- To get coconut cream, remove the lid from a can of coconut milk and, without stirring the contents, remove the top cream and discard the thin liquid. It should take around 1 1/2 cups of coconut milk to yield 1 1/4 cups coconut cream.
- Add the coconut cream and sugar to the eggs, and whisk it together until the sugar dissolves. Pour this into a double boiler and stir it constantly until it thickens up. Then add milk, mix well, and add the pandan. Continue stirring until it thickens up then transfer to smaller bowls.
- Serve with warm bread or sweet bread of your choice. We love this as a dipping for fresh waffles. Enjoy!
Nutrition Facts : Calories 731.6, Fat 37.8, SaturatedFat 30.7, Cholesterol 212.1, Sodium 180.6, Carbohydrate 92.5, Fiber 4.1, Sugar 86.7, Protein 12.5
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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