AI-generated image
Khanom pang sangkhaya
Khanom pang sangkhaya (ขนมปังสังขยา): Thai bread with green pandan coconut custard
ThaiIn Bangkok, from the old Chinese coffee shops of Yaowarat to night markets, khanom pang sangkhaya is soft steamed or toasted bread dunked into a bowl of bright green pandan custard made with coconut milk and egg. It is eaten in the morning with patongko dough sticks and strong iced coffee. The mistake is cooking the custard over high heat; the egg scrambles and it turns grainy, so stir it slowly over a gentle flame. Chef's tip: blitz fresh pandan leaves with a splash of water and squeeze the juice through a cloth; it gives a colour and fragrance that essence can't match.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the custard
- 8 pandan leavescut into pieces
- ¼ cup water
- 1 cup coconut milk
- 2 eggs
- 2 ½ oz sugar
- 2 tbsp cornflour
- 1 pinch salt
To serve
- 8 slices soft white breador small milk-bread buns
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Blend 8 pandan leaves with ¼ cup water, then squeeze the pulp through a cloth or fine sieve to get about 4 tablespoons of green juice.
Step 2: Whisk 2 eggs, 2 ½ oz sugar, 2 tbsp cornflour and 1 pinch salt until smooth, then whisk in 1 cup coconut milk and the pandan juice.
Step 3: Pour into a saucepan and cook over a low heat for 8–10 minutes, stirring constantly with a spatula, until thick enough to hold a line drawn through it on the spatula. Pour into a bowl.
10 minStep 4: Steam 8 slices soft white bread for 2–3 minutes until soft and puffy, or toast it until golden.
3 minStep 5: Serve the warm bread with the custard for dipping. The custard keeps 3 days in the fridge.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 8 g
- Carbs
- 48 g
- Fat
- 13 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does khanom pang sangkhaya take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of coconut milk?
- Single cream, same amount (not dairy free).
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Bsissa
A tin of bsissa sits in many Tunisian kitchen cupboards, from Tunis flats to farmhouses in the south: a finely ground flour of roasted barley, roasted chickpeas and spices such as coriander, fennel and aniseed. In the morning a few spoonfuls are worked with olive oil and something sweet into a nutty, crumbly paste, or stirred with water into a thick drink, and it keeps you going until lunch. Travellers and pilgrims once carried it for the road. Roasting your own flour takes 15 minutes and makes a jar that lasts weeks. Sugar and dates keep it vegan; some families use honey. Chef's tip: roast the flours separately over a low heat and stir constantly; the moment they smell like toasted biscuits and turn light tan, tip them out of the pan.
Tunisian
Sabudana khichdi
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Indian
Doi chira
Nothing is cooked for doi chira, which is why it has been the breakfast of farmers and fishermen in Barisal for generations: flattened rice is rinsed, softened in thick, slightly sour curd and sweetened with jaggery or sugar, then mashed together with a ripe banana. The texture is soft and creamy with a little chew from the rice flakes, and the taste is cool, sweet and tangy. It is eaten on hot summer mornings, at village fairs and as part of the Pohela Boishakh spread, and it is a favourite of children and of anyone fasting who wants something gentle. The usual misstep is soaking the chira for too long, which turns it to paste; a quick rinse is all it needs before the curd does the rest. Chef's tip: use thick-cut chira, not the thin kind for frying, so the flakes hold their shape.
Bangladeshi