Sankaya (Thai Pandan Pudding) recipe
All Recipes World Cuisine Recipes Asian ThaiIngredients
- 1 (14 ounce) can coconut milk 7 fluid ounces water 2 tablespoons cornstarch 1 tablespoon tapioca starch 1 egg yolk, beaten 2 teaspoons pandan flavor 1 pinch salt
Nutrition Info
- 228.3 caloriescarbohydrate: 8.3 gcholesterol: 51.2 mgfat: 22 gfiber: 1.1 gprotein: 2.7 gsaturatedFat: 18.9 gservingSize: -sodium: 55.5 mgsugar: : -transFat: : -unsaturatedFat: : -
Directions Sankaya (Thai Pandan Pudding)
Directions
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Heat coconut milk over medium-high heat in a small pot until it just begins to bubble, about 5 minutes.
Combine water, cornstarch, and tapioca starch in the empty coconut milk can, stir until all starches are dissolved.
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.