Egg Custard (Sang Ka Ya)

Egg Custard - Sang Ka Ya - Courtesey of Baipai Thai Cooking School, Bangkok

Ingredients (Per 1 serving):

1 Duck egg
60ml Coconut cream
2 tblspns Palm Sugar
1 Pandanus leaf for aroma

Method:

1. Put egg, coconut cream, palm sugar and pandanus leaf (torn to release the aroma) into a mixing bowl.

2. Mix by squashing the pandanus leaves together with the egg mixture until well combined.

3. Transfer into a steaming bowl lined with cheesecloth to strain.

4. Fold and squeeze mixture through cheesecloth into the bowl.

5. Bring to steam for 20 minutes for the egg custard to puff up and set.

6. Serve cold (refrigerated), by itself or alongside coconut sticky rice.

Items annotated (TAT)
are courtesy of the Tourism Authority of Thailand
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