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Loading...A luscious Thai coconut custard known locally as Sangkaya, gently steamed until silky and infused with pandan and palm sugar. Served chilled in small cups, it balances creamy coconut richness with caramel-like sweetness for an elegant finish to any Thai meal.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings4
Yield4 servings (4 small ramekins)
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 21 gFat
- 16 gSaturated Fat
- 19 gCarbs
- 1 gFiber
- 15 gSugar
- 5 gProtein
- 180 mgSodium
- 210 mgPotassium
- 35 mgCalcium
- 2 mgIron
- 1 mgVitamin C
- 45 mcgVitamin A
Ingredients
For the custard
- 400 ml full-fat coconut milk
- 3 large eggs
- 80 g palm sugar, finely chopped (or light brown sugar)
- 2 pandan leaves, knotted
- 1/4 tsp fine sea salt
- 1 tbsp cornstarch
For the topping
- 3 tbsp coconut cream (skimmed from chilled coconut milk)
- 1 tsp toasted white sesame seeds
- Shredded coconut, for garnish
Directions
- In a small saucepan, combine the coconut milk, knotted pandan leaves, and salt. Warm gently over medium-low heat for 5 minutes until fragrant, then remove from heat, cover, and let steep for 15 minutes.
- Meanwhile, in a mixing bowl, whisk the eggs with the palm sugar until the sugar mostly dissolves and the mixture turns pale. Sift in the cornstarch and whisk until smooth.
- Discard the pandan leaves. Slowly pour the warm coconut milk into the egg mixture in a thin stream, whisking continuously to avoid curdling. Strain the mixture through a fine-mesh sieve into a measuring cup or pitcher.
- Arrange four 150 ml heatproof ramekins on a steaming rack. Pour the custard mixture evenly into each ramekin, filling about three-quarters full. Cover each ramekin tightly with aluminum foil.
- Prepare a steamer or deep pan with about 2 inches of simmering water. Place the rack and ramekins inside, cover the steamer, and steam over medium-low heat for 20 to 25 minutes, or until the custards are just set with a slight wobble in the center.
- Carefully remove the ramekins from the steamer and let them cool to room temperature, then refrigerate for at least 2 hours until thoroughly chilled and firm.
- Just before serving, spoon a thin layer of coconut cream over each custard, then sprinkle with toasted sesame seeds and a pinch of shredded coconut.
- Serve cold as a refreshing dessert, paired with fresh tropical fruit if desired.
Cook’s Notes
- Use full-fat canned coconut milk with no additives for the creamiest texture; chill the can overnight so the cream rises to the top for the topping.
- Do not let the coconut milk boil when warming it with pandan, as overheating can cause the custard to taste soapy or split.
- Steaming over medium-low heat and covering the ramekins with foil prevents air bubbles and keeps the surface beautifully smooth.
- The custards are done when a knife inserted near the center comes out with just a thin layer of moistened custard clinging to it.
- For a traditional Thai presentation, steam the custard inside hollowed mini kabocha squashes instead of ramekins, then scoop the flesh out with the custard when eating.
