Sangkhaya

Name: Sangkhaya
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 4 eggs; 200 ml coconut milk; 80 g palm sugar; 1 pinch salt; pandan leaf to scent

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Sangkhaya, a cherished Thai dessert, is a simple yet elegant coconut custard. Traditionally prepared in homes, it captures the essence of everyday Thai cooking. The dish is a staple on family tables, especially during weekends when relatives gather to share a meal. The home version, passed down through generations, is celebrated for its effortless blend of ingredients — a true reflection of Thai culinary wisdom.

Each bite of Sangkhaya offers a luxurious creaminess from coconut milk, balanced by the caramel depth of palm sugar and the subtle aroma of pandan. The gentle seasoning of salt enhances its flavors, making it a harmonious blend of sweet and savory. This custard is best enjoyed warm, with its silky texture inviting both comfort and nostalgia.

Ingredients

4eggs
200 mlcoconut milk
80 gpalm sugar
1 pinchsalt
pandan leafto scent

Method

Begin by cracking 4 eggs into a mixing bowl. Allow them to sit at room temperature for about 10 minutes to ensure they mix smoothly with other ingredients. This step helps in achieving a uniform texture in the custard.
In a separate bowl, combine 200 ml of coconut milk with 80 g of palm sugar. Stir until the sugar dissolves completely. The mixture should appear smooth and slightly thickened, indicating the sugar is well incorporated.
Add a pinch of salt to the coconut milk and sugar mixture. Stir gently to distribute the salt evenly, enhancing the overall flavor balance of the custard.
Slowly pour the coconut milk mixture into the bowl with the eggs, whisking continuously. This gradual incorporation prevents the eggs from curdling and ensures a silky texture. Continue whisking until the mixture is homogenous and slightly frothy.
Transfer the mixture into a saucepan and add a pandan leaf for aroma. Place the saucepan over low heat, stirring constantly with a wooden spoon. The custard should gradually thicken, and you'll know it's ready when it coats the back of the spoon without running off.
Once thickened, remove the pandan leaf and pour the custard into a heatproof dish. Allow it to cool slightly before transferring it to the refrigerator. Chill until the custard is firm to the touch and holds its shape when scooped.
Serve the Sangkhaya chilled, either on its own or as a topping for sticky rice. The custard should be smooth and creamy, with a subtle fragrance from the pandan leaf, ready to be shared at the table.