How to quickly make a warm snack dessert, Thai Pandan Custard dip
I remembered the days when I stayed by a busy morning street food market in Bangkok. There’s not only spicy and zesty food selling at the stalls but a western fusion bakery, steamed soft bread dipping in Thai custards, is popular and satisfying as well.
After I wander among French bakery, American buns, English muffins, Italian pizza crust and more on the world’s dough recipes, I always miss the day my aunt made me “ Sung Kha Ya” which is a creamy coconut-milk custard with “Kanom Pung,” a simple fluffy bread warmed in a steamer.
Well, she was the best Thai dessert chef I’d ever known, but unfortunately, she didn’t know how to make a bread dough yet, so whenever she made a custard, I needed to go to a bakery shop and buy a row.
We have a bowl of custard ready, but I have to practice making bread as well(post is coming)
When you make the custard with a real pandan leaf extract, you’ll smell of fresh green aroma(kinda close to vanilla) scattering in your mouth,
And most Thai desserts like to blend with it.
With a warm soft bread, I encourage you to make this for breakfast and start your day.
However, today we’re going to make the custard, yay!
- 3 tbsp Pandan Extract
- 3 eggs
- 1 cup Homogenized milk
- ½ cup sugar
- 2 tbsp cornstarch
- ½ salt
- ¾ cup coconut milk
- ¼ evaporated milk or homogenized milk
How to extract Pandan flavor
Using a real natural flavor is worth your time, and it’s much easier when you have a powerful tool to help.
I use Ninja Blenderto crush the leaves and squeeze out its aroma. Use 6 Pandan leaves and only a half cup of water and crush it. Turn on and off and shake it till the leaves are finely smashed(turns dark green).
Using a piece of cheesecloth to squeeze out the juice or extract. And do it 2-3 times to make sure there’s no residue.
You can keep this in the freezer for a long time and use in many Thai desserts. But, we’re going to use just 3 Tbsp in today’s sweet-treat recipe, Thai pandan custard dip.
Now, you should have about 3/4 cup of pandan extract, wow!
Let’s follow the recipe below
Thai Pandan Custard Dip
A warm snack dessert. This Asian fusion sweet-treat recipe has made from scratch. Warm up some soft bread and dip with the custard whenever stomach empty. Light and comfortable.
- 3 tbsp Pandan Extract
- 3 Eggs
- 1 cup Homogenized Milk
- 1/2 cup Brown Sugar
- 2 tbsp Cornstarch
- 1/2 tsp Salt
- 3/4 cup Coconut Milk
- 1/4 cup Evaporated Milk
- 6 Pandan Leaves
- 1/2 cup Water
Pour milk, sugar, salt, eggs, pandan extract, cornstarch in an aluminum mixture bowl. Stir until well mixed.
Set up the boiling water in a pot underneath the mixture bowl, use a whisk to stir until the mixture starts to thicken
Add coconut milk and keep stirring until it’s thicker and smooth, then transfer to a bowl or plate and top with evaporated milk
To enjoy, have a steamed warm bread cut in bite-size ready to dip.
This dessert snack is a light sweet comfort food you can enjoy anytime between meals or after a meal but the best time is always the morning.
I come across that I can substitute the flavor to anything I wish such as coconut, vanilla, coffee, Thai tea, chocolate, and much more, as long as you have the flavors or syrups, and try to adjust the amount of sugar.
Diversify your snack time with family and friends, yum!
Oh, I’d like to see if you’ve already made one by tagging @unipankitchen on Instagram or comment with a link below!