Monday, October 8, 2012

Pandan coconut custard or dipping sauce (khanom pang jim sangkhaya)

Pandan coconut custard
     Silky smooth pandan coconut custard dipping sauce, this pandan custard is a common spread or dipping sauce for fresh breads of all sorts, waffles and fired bread sticks (deep-fried bread).  Always this custard used as filling or frosting for cakes and jam rolls too. A tiny fully flavored sweet pandan with green silky smooth custard is really awesome.

  • 2 eggs
  • 1 1/4 cups coconut cream
  • ¾ cups white sugar
  • 2 tbsp corn flour (cornstarch)
  • 1 tbsp tapioca flour
  • ¼ cup thick pandan juice
  • Pinch of salt

     1. Beat the eggs well in a bowl, add the salt, coconut cream, corn flour, tapioca flour and sugar to the eggs. Whisk the mixture together until the sugar dissolves.
     2. Strain the mixture through the cheesecloth and pour into a double boiler, place over high heat and stir it constantly until it thickens up.
     3. Add the pandan juice, stirring to mix and continue boiling until the green mixture becomes thickens.
     4. Taking off the heat and transfer to serve warm as a dip or spread with any bread.
  • If the mixture thick, uses a spatula to help push it through the cheesecloth or a fine mesh sieve to remove small grains and any lumps to make custard more ensure smooth texture.
  • For very creamy custard, add ¼ cup full-cream milk with the eggs mixture.
  • Serve warm pandan coconut custard with evaporated milk topping for a little creamy
 which is not overly heavy. Sometime use a skim milk or low fat fresh milk in the same way.
  • For tea lover, just used thick tea or green tea instead of pandan juice to make tea custard (dipping sauce). The fragrant tea is perfect with creamy coconut, this is wonderful combination of custard.

No comments:

Post a Comment