Thai coconut custard is the sangkhaya, steamed in a cup until it sets silky. I steam it gentle so the eggs do not curdle and the coconut stays smooth.
Perfect for any occasion, this Thai coconut custard recipe features a velvety texture and a subtle sweetness, making it an excellent choice for those who appreciate tropical flavors.
Delicious Silky Thai Coconut Custard
The silky Thai coconut custard is made with coconut milk, sugar, eggs, and pandan flavoring, steamed to perfection. This dessert takes approximately 45 minutes to prepare and serves 6 people, offering a perfect taste of Thailand at home.
Ingredients
- 2 cups coconut milk
- 3 large eggs
- 1 cup sugar
- 1/2 cup rice flour
- 1 teaspoon pandan extract
- 1/4 teaspoon salt
Instructions
- Prepare the Mixture: In a mixing bowl, whisk together the coconut milk, eggs, sugar, rice flour, pandan extract, and salt until smooth and well combined.
- Prepare Steaming Equipment: Set up a steamer pot with water and bring it to a simmer. Alternatively, use a large pot with a lid and a steaming basket.
- Steam the Custard: Pour the custard mixture into a heatproof dish or individual ramekins. Place the dish in the steamer, cover, and steam for about 30-35 minutes, or until the custard is set.
- Cool and Serve: Once cooked, remove the custard from the steamer and allow it to cool to room temperature. Cut into squares if using a larger dish, and serve chilled or at room temperature.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 180kcal
- Fat: 10g
- protein: 3g
- Carbohydrates: 20g
Chill it or serve it just warm, both work.
