Pandan Custard with Toasted Japanese Milk Bread
4
servings
Dessert
Course
Print Recipe
Ingredients
Directions
Ingredients
2
fresh pandan leaves
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1 c
coconut milk
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3 lg
egg yolks
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c
sugar, plus more for bread
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tsp
salt
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1 tbsp
cornstarch
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1 tbsp
butter, room temperature
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4
slices of Japanese milk bread
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Sangkaya bai toey, a popular Thai street snack, is both a luscious dessert and easy finger food. The pandan and coconut milk come together to create a wonderfully fragrant custard, while the slightly less traditional toasted Japanese milk bread cubes make for a perfect dipping vessel. If you don’t have access to fresh pandan leaves, you can find frozen ones at an Asian grocery store.

Adapted from Leela Punyaratabandhu’s recipe

Directions

Custard
  1. If using frozen pandan leaves, properly thaw and rinse before using. With a set of kitchen shears, cut the pandan leaves into 1-inch pieces.
  2. Add the pandan leaves and coconut milk into a blender or food processor, and blend until smooth. Strain and discard the remaining pandan leaf bits.
  3. In a medium-sized bowl, whisk together the egg yolks, sugar, salt, and cornstarch.
  4. Add the pandan-coconut mixture, and whisk until smooth.
  5. In saucepan over medium heat, add the mixture and bring to a boil while frequently mixing. Lower the heat if it begins to vigorously bubble.
  6. After a few minutes, the custard will begin to thicken. Remove from heat and allow to cool. (The custard will thicken more once it cools down.)
Bread
  1. Spread butter onto the slices of milk bread, then sprinkle with sugar.
  2. Using a bread knife, cut the bread into small 1-inch squares.
  3. Using the top rack of your oven, broil the pieces of bread for 4-5 minutes, or until golden brown. Keep a close eye on them so they do not burn.
  4. Add the custard to small bowls and put bread slices on a separate plate. Serve immediately.

Tatiana Bautista

Tatiana Bautista is a freelance writer based in New York.

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