Sangkaya Bai Toey (Thai Pandanus Custard)

A Thai Pandanus Custard. This recipe is like a breakfast sometimes because it's easy to serve and eat. You can see it everywhere in Thailand. It usuallys serves with bread and soy milk. and sometimes serves with deep-fried doughstick.


Ingredient

1. 150 g Minced Pandanus Leaves
2. 1 Egg
3. 2 cups Condensed Milk
4. 2 cups Fresh Water
5. 200 g Sugar
6. 3 tablespoons Corn Flour
7. Deep-fried Doughstick or Sliced Bread


Cooking

1. Put minced pandanus leaves and fresh water in the mixer and mix it together, then strain it with thin linen cloth for only pandanus leaves water.


2. Put condensed milk, sugar, corn flour, egg and pandanus leaves water (1) in the mixer and mix it all together.


3. Put the ingredient that prepared before on (2) in the flying pan and boil it up with low heat for 20 minutes then switch off the stove and drop off until it gets cool down.


4. serve it in small bowl and fill with condensed milk, and serve with Deep-fried Doughstick or Sliced Bread as you like.