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
- 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.
- 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.
- In a medium-sized bowl, whisk together the egg yolks, sugar, salt, and cornstarch.
- Add the pandan-coconut mixture, and whisk until smooth.
- 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.
- 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.)
- Spread butter onto the slices of milk bread, then sprinkle with sugar.
- Using a bread knife, cut the bread into small 1-inch squares.
- 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.
- Add the custard to small bowls and put bread slices on a separate plate. Serve immediately.
Tatiana Bautista is an assistant editor at TASTE.