Thai Coconut Custard

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

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

Tags: coconut, Dessert, pandan

This entry was posted on Tuesday, December 15th, 2009 at 12:29 pm and is filed under Dessert. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.