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.


Recipe Summary

10 mins
10 mins
5 mins
25 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat coconut milk over medium-high heat in a small pot until it just begins to bubble, about 5 minutes.

  • Combine water, cornstarch, and tapioca starch in the empty coconut milk can; stir until all starches are dissolved.

  • Add water and starch mixture to coconut milk, stirring gently. Keep mixing until thoroughly combined, about 2 minutes. Reduce heat to medium-low. Stir in well beaten egg yolk. Keep cooking pudding over medium heat for 3 minutes, stirring every 30 seconds to prevent it from burning and sticking to the bottom of the pan. Add pandan and salt; stir for 30 seconds more. Remove from heat and let settle until thickened, 3 to 4 minutes.

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.

Nutrition Facts

228 calories; protein 2.7g; carbohydrates 8.3g; fat 22g; cholesterol 51.2mg; sodium 55.5mg. Full Nutrition