Thai Coconut Custard

Thai style coconut custard. Also know as Sangkhaya

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.

  • 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


  1. Beat, stir everything together until it resembles.
  2. Pour into casserole dish. Cook by steam at high temperature until brown.

Tom Kha Kai

Tom Kha Kai ( ต้มข่าไก่ ), Thai chicken in coconut milk soup. This serves for five.


  • 2½ (600ml) cups coconut milk.
  • 3¼ (775ml) cups chicken broth.
  • 4 stalks lemongrass, cut into 1″ (2.5cm) bits or split lengthwise.
  • 2″x1″ (5cm x 2.5cm) cube, thin sliced galangal – may be substituted by ginger. However, “Kha” ( ข่า ) means galangal.
  • 3-4 mini chilies, finely chopped.
  • 400g chicken, cubed.
  • 1 cup (150g) sarjor-caju mushrooms.
  • 1½ tsp sugar.
  • 3 tbsp lime juice.
  • 2 tbsp fish sauce.
  • 4 tbsp Coriander.
  • 5-6 Kaffir lime leaves.


1. Bring broth and coconut milk to a boil.
2. Add galangal, lemongrass, chilies, sugar and kaffir lime leaves.
3. Add chicken bits and mushrooms.
4. Keep at a rolling boil for 4 minutes.
5. Remove the pot from the heat.
6. Stir in lime juice and fish sauce.
7. Garnish with coriander.

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