Sangkaya Bai Toey: Thai Pandanus-leaf Pudding

Thai Pandanus-leaf Pudding or Sangkaya Bai Toey : sweet & creamy pudding that usually serve with bread
Last Modified On: Wednesday, 04/April/2007 04:29:24am

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Sangkaya Bai Toey Ingredients: Coconut milk, pandanus leaves, sugar, palm sugar, eggs, corn flour

Ingredients
1 ½ coconut milk
10 pandanus leaves
1 cup water
½ sugar
½ palm sugar
2 eggs
¼ cup corn flour

Preparation
1. Cut pandanus leaves in small pieces, put into blender with 1 cup water, and blend well. Then squeeze blended pandanus leaves and sift pandanus-leaf juice.
Preparation for Sangkaya: No.1 Prepare pandanus-leaf juice

Preparation for Sangkaya: No.1 Prepare pandanus-leaf juice

2. Add corn flour into pandanus-leaf juice, stir clockwise until flour dissolve.
Preparation for Sangkaya: No.2 Add corn flour into pandanus-leaf juice, stir clockwise until flour dissolve

Preparation for Sangkaya: No.2 Add corn flour into pandanus-leaf juice, stir clockwise until flour dissolve

3. Put palm sugar, sugar and coconut milk into another mixing bowl, stir clockwise until mix together.
Preparation for Sangkaya: No.3 Put palm sugar, sugar and coconut milk into another mixing bowl, stir clockwise until mix together

Preparation for Sangkaya: No.3 Put palm sugar, sugar and coconut milk into another mixing bowl, stir clockwise until mix together

4. Add pandanus-leaf mixture into coconut milk mixture, stir clockwise until mix thoroughly. Beat eggs until fluffy, add into the mixture stir clockwise until mix well.
Preparation for Sangkaya: No.4 Add pandanus-leaf mixture into coconut milk mixture, mix well. Beat eggs until fluffy, add into the mixture stir until mix well

Preparation for Sangkaya: No.4 Add pandanus-leaf mixture into coconut milk mixture, mix well. Beat eggs until fluffy, add into the mixture stir until mix well

5. Sift the mixture with sieve cloth.
Preparation for Sangkaya: No.5 Sift the mixture with sieve cloth

6. Pour water in a pot, bring to boil on medium-high heat. When boiled, put the custard mixture in another pot, place this pot in boiled water pot, and reduce heat to medium-low. Stir clockwise frequently until the mixture is thick, and then remove from heat.
Preparation for Sangkaya: No.6 Stir the mixture clockwise frequently until the mixture is thick, remove from heat

Preparation for Sangkaya: No.6 Stir the mixture clockwise frequently until the mixture is thick, remove from heat

7. Put Sangkaya in a bowl, top with evaporated milk and serve with bread.