Saint Patrick's day is coming up, so I thought I would share with you a green recipe in case you want to add a Thai flare to an Irish celebration! This is a dessert you can often find on the streets of Thailand. It's a sweet creamy, custardy dip for bread made form coconut milk and pandan leaves. We call it sangkaya, but some countries in South East Asia call a similar thing "kaya." You can make it thicker and use it as a spread, or make it dippable like I did and have it as a sweet fondue! It can be made in advance and refrigerated, just make sure you heat it up before serving!
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Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com
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Pandan Coconut Custard "Fondue" Recipe สังขยาใบเตย - Hot Thai Kitchen! coconut hill | |
| 2,993 Likes | 2,993 Dislikes |
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| How-to & Style | Upload TimePublished on 4 Mar 2016 |
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