ไทย
Thai Pandan Custard Dipping (Valentine’s day menu)
Corn starch thickens sauces, gravies and soups. Additionally, corn starch is also commonly used in desserts, such as custard, cream fillings and jelly. Many Thai dishes, such as “Rad Na” (noodles in thick gravy sauce) and traditional Thai desserts use corn starch to increase viscosity and improves texture.
For this Valentine’s day, why not give it a Thai twist with “Thai Pandan Custard Dipping” served with heart-shaped bread. Thai custard or “Sung Kaya” is a traditional dessert usually eaten with bread or combine with other desserts such as Thai pudding with custard. Follow our recipe below.
Ingredients
- Corn Starch (Golden Coins Brand) 25 g
- Egg 3 pieces
- Fresh milk 350 ml
- Sugar 110 g
- Salt 1/8 teaspoon
- Pandan leaf 2 leaves
- Bread (cut in heart shape)