Sangkaya or steamed bread with coconut milk and pandan custard is a delicious dessert suitable for tea time. This is a dessert you can often find on the streets of Thailand. It's warm, creamy, custardy dip for bread made from coconut milk and pandan leaves. Today I will share the delicious Sangkaya Steamed Bread recipe.
Ingredients
5-6 pandan leaves
An egg
250ml coconut milk
250ml water
150g sugar
2 tbsp corn starch
A pinch of salt
Evaporated milk
Bread
Steps
Blend pandan leaves with water in a blender and filter the pandan water.
Add an egg and sugar into the mixing bowl and mix well.
Then add coconut milk, pandan water and cornstarch in the mixture and mix well.
Transfer the mixture into the pot and cook with low heat and constantly stirring to prevent lumps for 10-15 minutes.
When the custard gets thicker you can remove it from heat and wait until cool a bit.
Cut the bread in a cube and heat the bread by steaming on low steam for 2-3 minutes.
Transfer the custard into a bowl and drizzle a little evaporated milk on top.
Serve the custard with the steamed bread.
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