Sawaddee ka welcome to hot Thai Kitchen today's recipe is inspired by st. Patrick's Day which is
coming up really soon and one of the things that people do to celebrate is to color everything
green and so today I've got a green recipe for you it's a Thai Street dessert and it's sort
of like our version of dessert fondue so we dip warm cubes of fluffy bread into this rich
coconut pandan custard it is so good it's called kanom pang Sangkaya kanom pang is bread and
sangkaya is the name of this custard super easy too so let's get started the ingredient that makes
this custard green is pandan leaves or what we call bai toey so this is pandan leaves in its
entirety I've used final leaves before but I don't think I've ever shown you one that's
full length you can get this at some Asian markets they're not easy to find but a lot of
times you can find them in the frozen section and they'll be sort of cut up so you know it won't be
this long but it's got this beautiful calming floral aroma that works so well with coconut
and in fact here's a fun fact taxi drivers in Thailand put a bunch of this in the back of
their taxis as an air freshener it smells that good okay so we're going to do is blend this up
with our coconut milk to create green coconut milk so I just use scissors so now I'm gonna
put this into my blender to this I'm gonna add my coconut milk yeah I'll just put all of it in
mmm oh that smells good I'm going to strain this you don't want any bits of fiber in there at all
otherwise you can actually feel it so you want to use cheesecloth muslin or I happen to have this
convenient little suit pack that I'm going to use it's going to pour it right in here and now you
just let it come through and as you can see when it slows down you just want to squeeze it help
it come out a little bit ooh yeah nice by the way if you don't have a muslin any fabric store
will sell you muslin for really cheap and I just prefer Muslim to cheesecloth because I only need
one layer with cheesecloth you need a few and then you can't really reuse cheesecloth but with muslin
you just throw it in the wash and you can reuse it over and over and over again and into this
I'm gonna add my condensed milk not every recipe uses condensed milk but I love condensed milk with
bread so adding that milky richness to this just takes it a step further okay so I'm just gonna
let this heat up on the stove just a few minutes until it's hot while the coconut milk is heating
up I'm going to mix up the rest of the custard so I've got some granulated sugar here now you
might be wondering why I'm not using palm sugar because I always use palm sugar and dessert but
for this I actually want the flavor of the coconut the milk and the pandan to come through and I find
when I do use palm sugar it starts competing a little bit so I want to keep the sweetness
clean some cornstarch right here and I like to mix cornstarch in with the sugar first so that I can
stir and it helps get rid of any lumps a little bit of salt always this is when I really wish I
had remembered to bring my mini whisk so now I'm going to add some egg yolks oh by the way if that
happens like you crack the egg and your yolk felt falls out you could just use your hands and grab
the yolk out in fact separating yolk this way is a safer way to do it because the chances of you
puncturing the yolk with the shell is essentially none so I've got lots of yolk to separate I just
crack them all into a bowl and grab them out with my hands so for those of you who are bakers out
there this is essentially a pastry cream that we're making the same method we're just using
coconut milk and pandan and condensed milk instead of your typical milk or cream it's nice and hot
so I'm going to pour this hot liquid into the eggs now we don't want to pour it all in because you're
going to scramble the egg so what we do is called tempering I'll drop of the hot liquid and if I had
a third hand I'd be holding my bowl steady or put something under it like this all right so a little
bit give it a stir it once it starts getting liquidy you can be a little faster with the
pouring you have to worry about it too much there you go all right is looking like st. Patty's Day
already so this is the custard and now I'm going to pour it back into this pot because we need to
now cook it on the stove until it's thickened what your don't what you don't want to do is scramble
the eggs so at this point you want to be stirring obsessively use a rubber spatula and make sure you
scrape I'm actually showing you a shortcut method because the other method is to cook this over a
water bath so you put the pot in a bigger pot of boiling water and that way you never really
scramble your eggs but it takes forever and you're sort of the slave to the stove for I don't know
half an hour and I just don't have patience for that so you can cook it stovetop you just have
to be really careful make sure you scrape and you don't get the heat to high and this is also the
reason why I heated up my coconut milk first if I start this cold then I'm gonna be here for much
longer trying to bring it up to temperature and a really really important thing is you want to make
sure you use a heavy-bottomed pot if your pot is thin you're gonna get lots of hot spots and that's
how you're going to burn the custard the one I have is not the best thing but I'm compensating by
obsessively stirring and keeping the heat really really really low all right what you're looking
for is for it to be thick and how do you know that it's reaches maximum power basically if it stops
getting any thicker that's how you know so it's going to start to thicken and keep getting thicker
and thicker and thicker and you're just waiting to see where it's quite thick to the point where you
push it aside and you can actually see the bottom of the pause so it's slow to flow back and it just
doesn't get any thicker and that's how you know so this is actually going to thicken as it cools and
it is thicker than I want it to be because I've not done I'm going to add some evaporated milk
and add some milkiness to it now how much I add just sort of depends on what kind of a texture you
want it to be some people like to make it thick and make it into a spread which you can do some
people like to make it thin so that they can dip it like a fondue so that's completely up to you
so I added four tablespoons of evaporated milk and what I'm looking for if I pour it off it runs into
a stream so it instead of just going blood well in too gloopy bits it just runs a little freely
and it will thicken just a little and now I'm going to strain it just in case there's little
lumps here and there and this way you can really scrape the sides because the sides can be a little
lumpy push it through oh yeah I have got a pile Oh cubes of fluffy brioche but you can use any
white fluffy soft bread that you have sandwich bread as long as it's fluffy will work just as
well now in Thailand they would steam it to make it nice and warm and soft but I am just going to
microwave it this review is I get to get it warm oh yes fluffy mmm pour a custard in here oh yeah
bread on the side and this makes a great party dessert because people can participate in the
dipping and a lot of times what people do is they drizzle a little bit of evaporated milk on top
Oh smells so good oh it's got that comforting feeling of a warm desert and it's soft and fluffy
the custard it's sweet super aromatic smooth and luscious when I lived in Thailand we used to get
this as sort of a late-night snack as they sell it next to the noodle stall I don't know that a
lot of times though they will sell this next to noodles so I'm not sure why but that's the way
it is and we would get it for late night when you've digested your dinner you're starting to
get hungry again and it's warm and comforting oh it's so perfect and as you saw it was really
easy so if you can get ahold of pandan leaves go ahead and give this recipe a try and I guarantee
you people are going to love it and if you don't have access to pandan leaves maybe in the future
I'll show you a tight eversion because we make that as well so the recipe as always
is on hot Thai Kitchen calm when you make this send me a photo and show me on Facebook
Twitter or Instagram and I will see you next time for you next still the shifts tiny okay