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.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 228 Calories

Ingredients

• 1 pinch salt
• 2 tablespoons cornstarch
• 1 (14 ounce) can coconut milk
• 1 egg yolk, beaten (Optional)
• 7 fluid ounces water
• 1 tablespoon tapioca starch
• 2 teaspoons pandan flavor

Recipe Instructions

Step 1

Heat coconut milk over medium-high heat in a small pot until it just begins to bubble, about 5 minutes.

Step 2

Combine water, cornstarch, and tapioca starch in the empty coconut milk can; stir until all starches are dissolved.

Step 3

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.