Kanom Pang Sangkaya

Kanom Pang Sangkaya Recipe

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About Kanom Pang Sangkaya Recipe:

Kanom pang Sangkaya is a dessert you can often find on the streets of Thailand. Its a warm, creamy, custardy dip for bread made from coconut milk and pandan leaves. This dessert has it all the mild sweet taste, rich creaminess of coconut milk, tender flavour and a devine taste that 's gonna make everyone happy.  

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  • 50 mins
  • 9 Ingredients
Ingredients
Adjust Servings :
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Ingredients for Kanom Pang Sangkaya Recipe

  • 2 pandan leaves
  • 1.25 cup coconut milk
  • 3 tablespoon sweetened condensed milk
  • 1/4 cup granulated sugar
  • 0.13 teaspoon salt
  • 1 tablespoon Cornstarch
  • 3 egg yolks
  • 2 tablespoon 4 evaporated milk
  • As required For serving: Soft, fluffy white bread such as brioche or dinner rolls, cut into cubes
Nutrition
  • 107g Fat(47.80%)
  • 32g Protein(14.04%)
  • 64g Carbs(28.64%)
  • 21g Fiber(9.17%)
  • Other(0.36%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Kanom Pang Sangkaya Recipe

step 1

STEP 01

Blend pandan leaves with coconut milk using a blender. Set a sieve over a heavy-bottomed pot and line the sieve with a muslin or a couple of layers of cheesecloth. Stir the liquid and let the coconut milk run through.

step 2

STEP 01

Once it starts to hamper, gather the corners of the material, hold it up, and squeeze out as much coconut milk as you can.

step 4

STEP 01

Whisk granulated sugar, cornstarch, and salt together in a mixing bowl and then add egg yolks to it and combine well.