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Sankaya (Thai Pandan Pudding)

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"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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25 m servings 228
Original recipe yields 4 servings


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  1. Heat coconut milk over medium-high heat in a small pot until it just begins to bubble, about 5 minutes.
  2. Combine water, cornstarch, and tapioca starch in the empty coconut milk can; stir until all starches are dissolved.
  3. 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

Per Serving: 228 calories; 22 8.3 2.7 51 55 Full nutrition

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