Free Recipe Sunkhaya – Thai Coconut Custard
Recipe Type: D Recipes
Recipe Preparation: steam
Cooking Ingredients for Sunkhaya – Thai Coconut Custard Recipe
1 c Coconut Milk
3/4 c Palm Sugar
1/2 c Sugar
4 Eggs
1 ts Vanilla Extract (Optional)
Sunkhaya – Thai Coconut Custard Preparation
Put coconut milk in a medium size bowl. Add all ingredients and whisk lightly until all ingredients are thoroughly mixed. Note: Traditionally, the mixing is done by hand mixing everything together and crushing in pieces of banana leave, or the leave of an aromatic plant (bai-tey). The leaves are then picked out and discarded. Here, vanilla extract is used in place of the aromatic bai-tey . The aroma is not the same, but they both will serve to hide the raw taste of the eggs. Divide the mixture into suitable containers and steam for approximately 30 to 45 minutes. Suitable container may be simply glass bowls, or hollowed out small pumpkins, or young green coconut with the top of the shell removed.
Cooking Temperature:
Recipe Serves: 1
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