Serious Eats: Recipes

Thai Coconut Custard Dip (Sangkhaya)

[Photograph: Leela Punyaratabandhu]

Note: Pandan (or pandanus) leaves are available frozen at most Asian grocery stores. If you can find them, you can leave them out entirely and scent the dip with a teaspoon of vanilla extract. You can also use a teaspoon of artificial pandan extract (it comes in a small glass bottle) in place of pandan leaves, if you can find it. What you should steer clear of, however, is what is labeled "pandan juice" or "pandan extract" that comes in a can. It's too diluted; its green color is marred by oxidation; its scent is almost nonexistent; it's completely useless in this application.

About the author: Leela is the author of the Thai food blog You can follow her at @shesimmers

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