Thai cuisine · Desserts & Sweets

Sangkhaya Bai Toey

Silky egg custard of coconut milk and palm sugar, colored green with pandan juice and steamed in a water bath.

Ingredients · for 6 servings

• 5 eggs
• 200 ml coconut milk
• 150 g palm sugar
• 20 pandan leaves
• 100 ml water
• 1 pinch salt
• 1 tbsp rice flour

Instructions

1. Roughly chop the pandan leaves, purée finely with the water and press through a cloth — the deep green juice provides color and fragrance.
2. Roughly chop the palm sugar and warm with the coconut milk over low heat for 4–5 min. until fully dissolved, then let cool.
3. Just stir the eggs with a pinch of salt, without whipping up foam, and mix with the coconut milk, pandan juice and rice flour.
4. Pour the mixture through a fine sieve twice so the custard turns out completely smooth later, and fill into six small bowls.
5. Place the bowls in a steamer, wrap the lid with a cloth so no condensation drips in, and steam gently for 25–30 min. until the custard only slightly wobbles in the center.
6. Remove the bowls, chill for at least 2 hours and serve the custard cold with sticky rice or on its own.