A silky smooth pandan coconut custard dipping sauce, this pandan custard is a common spread or dipping sauce for fresh breads of all sorts, waffles, fried bread sticks, and Pa Thong Ko (Thai Doughnuts).
Khanom Pang Jim Sangkhaya - Pandan Coconut Custard or Dipping Sauce
- 2 to 3 frozen pandan leaves, thawed, rinsed, and blotted dry <em>(see note below)</em>
- 1 cup coconut milk
- 3 large egg yolks
- ½ cup plus 2 tablespoons sugar
- pinch salt
- ¾ tablespoon cornflour (cornstarch)
- 200 g white bread, cut into 2cm cubes <em>(sweet dinner rolls work well)</em>
- Cut the pandan leaves into 2 cm pieces and place them in a blender or food processor along with the coconut milk. Blend until smooth and strain. With a rubber spatula, press out as much liquid out of the mixture as possible. Hopefully, you’ll get one cup of the pandan-coconut milk mixture. If not, add more coconut milk or whole milk to the liquid so that it measures one cup.
- In a medium saucepan, whisk together the yolks, sugar, salt, and cornflour until smooth. Very slowly whisk in the pandan-coconut milk mixture. Make sure there are no lumps.
- Place the saucepan over medium heat and slowly bring the mixture to a gentle boil, whisking constantly. In about two minutes the mixture will thicken up to the consistency of yoghurt. When that happens, take the saucepan off the heat.
- Let the custard cool.
- In the meantime, steam the bread cubes by place them in a heatproof bowl, covered with a piece of plastic wrap, and microwaved on high for 40 to 60 seconds. Keep the bread covered.
- Once the dip has cooled down to slightly warmer than room temperature, transfer it to a serving bowl and serve with the steamed bread cubes or Thai doughnuts.
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