In the picture, coconut custard topping on sweet glutinous rice.
Thai Coconut Custard. Also called in Thai Sang-Kha-Yha (สังขยา). Thai dessert that adopted from Portuguese.
Ingredients
- 1 cup coconut milk
- 3 eggs, beaten
- 1 cup sugar (palm sugar preferred)
- 1/8 cup squeezed pandan leaves (Pandanus amaryllifolius, Bai Toey, ใบเตย) or pandan flavour
Directions
- Beat, stir everything together until it resembles.
- Pour into casserole dish. Cook by steam at high temperature until brown.
