Pandan Coconut Custard “Fondue” สังขยาใบเตย – Hot Thai Kitchen!

Posted: Friday, March 04, 2016

Saint Patrick’s day is coming up, so I thought I would share with you a green recipe in case you want to add a Thai flare to an Irish celebration! This is a dessert you can often find on the streets of Thailand. It’s a sweet creamy, custardy dip for bread made form coconut milk and pandan leaves. We call it sangkaya, but some countries in South East Asia call a similar thing “kaya.” You can make it thicker and use it as a spread, or make it dippable like I did and have it as a sweet fondue! It can be made in advance and refrigerated, just make sure you heat it up before serving!

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