Sankaya (Thai Pandan Pudding)
Sankaya! My mother taught me how to make this very simple Thai breakfast/dessert. This snack is often found on street vendor carts on the streets of Thailand (though I've grown accustomed to my mom's flavor over the years). Serve with a nice soft loaf of bread (steamed French bread is best) and dip in this sweet and savory custard pudding.
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Recipe Summary
Ingredients
Directions
Cook's Notes:
Adding the egg yolk gives the pudding a richer flavor. Be sure to beat yolk thoroughly before adding so it doesn't set and you will be left with a chunky pudding.
Pudding may be watery. If so, let it settle for a few more minutes as pudding will firm up as it cools.
Pandan flavoring gives the pudding the light green coloring. It has a slight almond taste and can be purchased at any Asian food store. You can also substitute pandan flavor with vanilla extract.