Thai Coconut Custard Dip (Sangkhaya)

Name: Thai Coconut Custard Dip (Sangkhaya)
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Thai, Asian
Ingredients: 2 to 3 frozen pandan leaves, thawed, rinsed, and blotted dry (see note above); 1 Tbsp cornstarch; 3 larges egg yolks; 118 milliliters granulated sugar; 0 teaspoons salt; 170 grams About of white bread (pain de mie, brioche, sweet dinner rolls work well), cut into 1-inch cubes; 237 milliliters coconut milk or a combination of ½ cup coconut milk and ½ cup of whole milk

Thai Coconut Custard Dip (Sangkhaya) might be just the hor d'oeuvre you are searching for. This recipe makes 2 servings with 744 calories, 14g of protein, and 34g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. The Super Bowl will be even more special with this recipe. This recipe is typical of Asian cuisine. It is a good option if you're following a dairy free and vegetarian diet. Head to the store and pick up bread, egg yolks, cornstarch, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 15 minutes.

Instructions

Cut the pandan leaves into one-inch pieces and place them in a blender or food processor along with the coconut milk. Blend until smooth and strain. With a rubber spatula, press out as much liquid out of the mixture as possible. Hopefully, you’ll get one cup of the pandan-coconut milk mixture. If not, add more coconut milk or whole milk to the liquid so that it measures one cup.

Ingredients you will need

Coconut Milk

Whole Milk

Equipment you will use

Food Processor

Blender

Spatula

In a medium saucepan, whisk together the yolks, sugar, salt, and cornstarch until smooth. Very slowly whisk in the pandan-coconut milk mixture. Make sure there are no lumps.

Ingredients you will need

Coconut Milk

Corn Starch

Sugar

Egg Yolk

Salt

Equipment you will use

Sauce Pan

Whisk

Place the saucepan over medium heat and slowly bring the mixture to a gentle boil, whisking constantly. In about two minutes the mixture will thicken up to the consistency of yogurt. When that happens, take the saucepan off the heat.

Ingredients you will need

Yogurt

Equipment you will use

Whisk

Sauce Pan

Let the custard cool.

Ingredients you will need

Custard

In the meantime, steam the bread cubes by place them in a heatproof bowl, covered with a piece of plastic wrap, and microwaved on high for 40 to 60 seconds. Keep the bread covered.

Ingredients you will need

Bread Cubes

Bread

Wrap

Equipment you will use

Plastic Wrap

Bowl

Once the dip has cooled down to slightly warmer than room temperature, transfer it to a serving bowl and serve with the steamed bread cubes.

Ingredients you will need

Bread Cubes

Dip

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

to 3 frozen pandan leaves, thawed, rinsed, and blotted dry (see note above)1Tbsp

cornstarch 3larges

egg yolks 118milliliters

granulated sugar 0teaspoons

salt 170grams

About of white bread (pain de mie, brioche, sweet dinner rolls work well), cut into 1-inch cubes 237milliliters

coconut milk or a combination of ½ cup coconut milk and ½ cup of whole milk

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Thai. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Fram Wines Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.