Best Thai Style Steamed Pandan Pudding Recipes
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.
Provided by Ms.Tara T
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 228.3 calories, Carbohydrate 8.3 g, Cholesterol 51.2 mg, Fat 22 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 18.9 g, Sodium 55.5 mg
THAI TAPIOCA PUDDING
The perfect answer for when you have tons and tons of leftover tapioca (like I do!) from another dessert. This is Naret Sihavong's (owner of Phuket Thai Restaurant in Honolulu, HI), recipe.
Provided by Pikake21
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Rinse tapioca in cool tap water. Drain.
- Place in saucepan with 6 cups water.
- Bring to a boil over medium heat and cook 5 minutes, stirring constantly.
- Drain and rinse.
- Combine coconut milk and 2 cups water in a clean saucepan.
- Add tapioca to milk mixture and bring to a boil over medium heat, stirring constantly.
- Add sugar and salt, stirring until sugar is dissolved.
- Remove from heat.
- Taste and add more sugar or salt as needed.
- Let mixture sit in saucepan for 30 minutes.
- Pour into dessert glasses and serve warm. Serves 8.
- Variation: Serve chilled with 1/4 cup diced honeydew melon added to each serving.
Nutrition Facts : Calories 748, Fat 24.1, SaturatedFat 22.9, Sodium 257.1, Carbohydrate 134.6, Fiber 0.5, Sugar 110.3, Protein 1.8
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