Sangkhaya

Sangkhaya is a traditional Thai coconut custard that features a rich and creamy texture, often served with a hint of pandan flavor. This delightful dessert is both aromatic and visually appealing, making it a perfect ending to any meal.

Ingredients

• coconut milk - 200 ml
• palm sugar - 80 g
• rice flour - 30 g
• tapioca flour - 20 g
• salt - 1/4 tsp
• pandan extract - 1 tsp
• water - 100 ml

Steps

1. In a saucepan, combine coconut milk, palm sugar, and salt over medium heat until the sugar dissolves completely.
2. In a separate bowl, mix rice flour and tapioca flour with 100 ml of water to create a smooth batter.
3. Gradually add the flour mixture to the coconut milk mixture, stirring continuously to avoid lumps.
4. Add the pandan extract and mix well, then let the mixture cool for about 10 minutes.
5. Prepare small ramekins or cups by greasing them lightly with oil.
6. Pour the mixture into the prepared ramekins, filling them about 3/4 full.
7. Steam the ramekins over boiling water for about 30 minutes, or until the custard is set and a toothpick comes out clean.
8. Remove from heat and let cool for a few minutes before serving warm or chilled.

Nutrition

• Calories: 210
• Protein: 2 g
• Carbs: 30 g
• Fiber: 1 g
• Sugar: 15 g
• Sodium: 50 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 9 g
• Unsaturated Fat: 1 g
• Water: 0.2 L

Health Benefits

• Rich in healthy fats from coconut, which can provide energy and support heart health.
• Contains natural sweeteners like palm sugar, which may have a lower glycemic index compared to refined sugars.

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