HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
Intriguing color that comes naturally from infusing pandan in it, not to mention the aroma, must be heavenly. Complemented by warm bread cut in little cubes. Scrumptious. That's one fondue you can't easily find anywhere
Great to learn cooking from Pailin, always gives us details and the reasons of her way of cooking tips. Thank you again and for sure I'll keep looking all recipes she's been doing.
When I visited Bangkok last week, I've tried this for my coffee break and I just couldn't stop eating it!! 😆😆 Fortunately I've found this recipe so I can make it & eat it again at home!! 😊😊
Hi Pai, I made this on Christmas eve and My whole Family loved this so much and it reminded me so much of when I was in Bangkok!!! Love your recipes💚💚💚💚💚💚💚💚💚💚💚💚💚💚💚💚💚💚💚💚💚💚🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀💰💰💰💰💰💰💰💰💰💰💰💰💰💰💰💰💰💰💰💰💰💰💰💰
Hey! I just discovered your wonderful channel. And I've just spent the last two hours going through many of your old videos. :-) I grew up in Thailand and was raised on street food and traditional Thai cooking. I got used to strong and spicy dishes at an early age. And I absolutely loved it. When our family moved back to Sweden, I was nine years old and naturally I thought that all Swedish food tasted like crap, or of nothing at all. - Chili is a devious mistress. :-) Since then, of course, I have learnt to love my country's traditional food. However, Thai restaurants are popping up everywhere and all the ingredients are readily available in almost every store here, so, starting as of tomorrow- thanks to you - I will start going Thai, once again in my life. Thank you! :-)
Mikael Roupe as you mentioned Swedish food taste like crap the Swedish people will think the same for Thai food it tasted like crap because every country have their way and taste for food and you are rude you live in that country so thank your stars ,,,,,,
Thank you so much, I am going to make my own panda kaya. My sister in law is from Taiwan and introduced me to it. It was a love from the first taste. I am crazy about it now, but have a hard time finding it at the local stores. They sell some at Whole Foods, but it is so expensive.
Tried this recipe once and IT WAS SO GOOD! Finished all at one sitting but does anyone know what’s the best way to store this and how long it stays fresh for? (:
I am in Portland Maine a city of approximately 120000 people sprawled out over a huge area. We have a minimum of eight Asian stores and one of them is Thai. They have beautifully fresh aromatic pandan leaves every time I go in. India likes pandan leaves as well. :-)
I tried this recipe. It look simple but actually not.My kaya turned scramble eggs and I tried twice to get it right.Need a lot of patience folks. But it taste fantastic!
First time to see your videos/channel...i got hooked definitely. I am enjoying watching you cook, I love everythinggg. I am so happy and grateful i found your channel. Thank you for sharing all your knowledge of cooking.
i love condensed milk with bread. i used to just heat up some condensed milk as a kid, dilute it with some water and dip white bread into it, so good! lol
Amazing amazing amazing custard. Fed it to a group of 10 Thai monks and received endless compliments. I added more condensed milk and it turned out a bit too sweet. Should have stuck to your perfectly engineered recipe.
thanks for the recipe. it is just what i am looking for. i went to thailand a couple of years ago. i actually tried that street food. now i found the recipe! so good!
I even heard that Sangkaya is a Thai interpretation of Westerners' custard. Thai people, when they were first introduced to custard, tried to imitate it by using coconut milk in place of dairy cream, as most Asians are lactose-intolerant, and there came Sangkaya! I made this long ago at school, but instead of blending Pandan leaves with coconut milk, my teacher taught me to boil Pandan leaves in water to get it concentrated and then mixed with coconut milk.
I beg to differ sir. Sangkaya (สังขยา) is from Seri Kaya, Malaysian coconut egg jam, which, in turn, derived from Watalapam, a coconut custard pudding from the south of Asia where they are India+Sri Lanka at present. Those dished believed to be introduced to SE Asian via Tamil sailors in the south, later spread to central Thailand. You can search for their recipes on the net. BTW Unlike "SeeJumBrook (Sir James Brooke)", "Hantrae Baranee (Henry Burney)" "Yoan Karafad (John Crawford)" or other Western words which ancient Thai could not pronouced so we invented new words out of them, think about Sang-Ka-Ya compare to Kat-Sa-Tard. Nothing relate except 3 syllables and the sound S and K (which are not arraged in the same order at all)
Hi Pailin! Thanks for your videos. You are my go to for anything and everything Thai. Please keep up your great recipes. Is this dessert called Kanom Piak Poon? I can't figure out the ratio for Limestone paste to water for the other Kanom Piak Poon recipes I have seen.
I used a thin metal sieve to separate the ground pandan from the coconut milk but the final result was not good, the taste was bitter and “grassy”, like if the leaf particles have not been entirely removed, I don’t know why, I had to throw it away, sigh😢
thanks for the video! I'm gonna try this soon! anyway, could we keep the leftover in the fridge? for how long? by the way, could you do the thai tea version as well?
+justclaire104 I'm a Thai food stylist. Try using rose or some aromatic plant instead. Rose wouldn't give a strong colour but the fragrance should be great with coconut milk. I used to put rose petals and granulated sugar layer by layer to make a preserved rose with strong flavour syrup. It goes well with any dessert and drink. Rose Sang Kaya would be very nice.
Kanom Sangkaya is awesome. Very simple looking recipe. My Mom makes this every now and then and I really like eating this for breakfast. Last time I was in Bangkok a year ago, I had this at MBK center, but the sauce was colored brown. Wonder what they used instead to make it like that?
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
Pailin's Kitchen does it still work without the pandas leaves?
can i skip the eggs? will it be the same or what can i use as substitute of egg?
ทำง่ายมากครับ
What can you use instead of Pandan? It's impossible to find here
No rply
The last 6 seconds of this video is the biggest reason why I stay subscribed. =p
+Alvin Lee LOLOL!!
I made this for a family dinner, and it was the star of the meal!! So good, and easy to make ahead!
Can I just say...I’m still waiting for the Thai tea version? LOL
Lol
You have a wonderful ability to make complicated techniques seem easy and approachable. Keep it up!
+Canyon Elrod Thank you!
+Pailin's Kitchen I'm glad that i found you!
such a good tutor!
Intriguing color that comes naturally from infusing pandan in it, not to mention the aroma, must be heavenly. Complemented by warm bread cut in little cubes. Scrumptious. That's one fondue you can't easily find anywhere
She has so much charisma and star power!
Great to learn cooking from Pailin, always gives us details and the reasons of her way of cooking tips. Thank you again and for sure I'll keep looking all recipes she's been doing.
The sangkaya textures and colour was perfect! 😍
haha Agree!
Green is my favorite color!! So this dish awesome!!
When I visited Bangkok last week, I've tried this for my coffee break and I just couldn't stop eating it!! 😆😆 Fortunately I've found this recipe so I can make it & eat it again at home!! 😊😊
Hi Pai, I made this on Christmas eve and My whole Family loved this so much and it reminded me so much of when I was in Bangkok!!! Love your recipes💚💚💚💚💚💚💚💚💚💚💚💚💚💚💚💚💚💚💚💚💚💚🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀💰💰💰💰💰💰💰💰💰💰💰💰💰💰💰💰💰💰💰💰💰💰💰💰
I followed the recipe and the sauce blowed mind mine. Actually, recently in Thailand they will serve the sauce with fried butter toast and ice cream.
I love pandan leave's smell. My mom love to use it as an air refresher too, she put them in our bedroom and bathroom. :)
Hey! I just discovered your wonderful channel. And I've just spent the last two hours going through many of your old videos. :-) I grew up in Thailand and was raised on street food and traditional Thai cooking. I got used to strong and spicy dishes at an early age. And I absolutely loved it. When our family moved back to Sweden, I was nine years old and naturally I thought that all Swedish food tasted like crap, or of nothing at all. - Chili is a devious mistress. :-) Since then, of course, I have learnt to love my country's traditional food. However, Thai restaurants are popping up everywhere and all the ingredients are readily available in almost every store here, so, starting as of tomorrow- thanks to you - I will start going Thai, once again in my life. Thank you! :-)
+Mikael Roupe That's awesome! Welcome to the channel, and let me know how your cooking goes!
Mikael Roupe as you mentioned Swedish food taste like crap the Swedish people will think the same for Thai food it tasted like crap because every country have their way and taste for food and you are rude you live in that country so thank your stars ,,,,,,
I can smell the pandan with coconut milk ohhhhh love it
My first time to watch this..i like her she has sense of humor
Thank you so much, I am going to make my own panda kaya. My sister in law is from Taiwan and introduced me to it. It was a love from the first taste. I am crazy about it now, but have a hard time finding it at the local stores. They sell some at Whole Foods, but it is so expensive.
Tried this recipe once and IT WAS SO GOOD! Finished all at one sitting but does anyone know what’s the best way to store this and how long it stays fresh for? (:
I am in Portland Maine a city of approximately 120000 people sprawled out over a huge area. We have a minimum of eight Asian stores and one of them is Thai. They have beautifully fresh aromatic pandan leaves every time I go in. India likes pandan leaves as well. :-)
I tried this recipe. It look simple but actually not.My kaya turned scramble eggs and I tried twice to get it right.Need a lot of patience folks. But it taste fantastic!
+sharon yeo Glad it worked out in the end! I've scrambled it too, lol.
The liquid must never exceed 185F.
Use the double boiler or a heat dissapater.
oh yummy, pandan! In the Netherlands it is sometimes sold as a house plant, mainly at pasar malam markets
It's been a long time since I've been looking for a simple and foolproof recipe, thank you for making this happen with your recipe!
I love the way she speaks.
First time to see your videos/channel...i got hooked definitely. I am enjoying watching you cook, I love everythinggg. I am so happy and grateful i found your channel. Thank you for sharing all your knowledge of cooking.
Thank you so much Pailine thai kitchen your recipe is always yammmy 👏👏👏😘
i love condensed milk with bread. i used to just heat up some condensed milk as a kid, dilute it with some water and dip white bread into it, so good! lol
Please make more Thai dessert !!! I love watching you cooking :)
There are so many recipes out there, I can’t decide !! Lol 😆
This is what I've been looking for!!
I made this yesterday and it was a huge hit
blend and drain the pandan leaf first before adding to the milk! much easier to filter :)
Thanks for the recipe... will make it tomorrow and share in my UA-cam... 👍👍👍
Wish your show on BBC, 🇬🇧
💐🌹❤️❤️
lol! ... and that's why you need a mini whisk :)
i'll definitely try this. we have pandan plants & really plenty under some coconut trees. i am from the philippines.
Kaya is a very common local breadspread that we can get in Malaysia & Singapore
i’ve done it , deliciousssss
It'll be extremely useful for me during this #stayathome Convid-19 period. Thanks Pailin's Kitchen
I had this in a restaurant for the first time the other night, with chocolate chip brioche for dipping - it was delicious!
i wanna try pandan
Make it today and this is for sure the number 1 dessert for me. I love it!
Hi Pailin Can you share kaya jam recipe
Yummy! Great recipe :-)
Amazing amazing amazing custard. Fed it to a group of 10 Thai monks and received endless compliments. I added more condensed milk and it turned out a bit too sweet. Should have stuck to your perfectly engineered recipe.
thanks for the recipe. it is just what i am looking for. i went to thailand a couple of years ago. i actually tried that street food. now i found the recipe! so good!
Looks delicious
I have been searching for Pandan Chiffon cake recipe from you. Haven’t found one.
No haven't done one yet it looks like - though there are other pandan related recipes ...hot-thai-kitchen.com/?cat=&s=pandan
thanks
This is beautiful. I wonder if Jamaican pandana can be used.
I try make your sankaya according to your recipe but I can't get the very green colour that u do even I use 3 pandan leaves?
How did I not find you earlier?! You're so charismatic! You have earned yourself a new subscriber! :D
+Yourfoodiate Thank you and welcome!
masha Allah ...thank you, a new take on Kaya jam...subbed
Hi how long can you keep the egg whites unused?? And what else to do with it so it wont waste???
I even heard that Sangkaya is a Thai interpretation of Westerners' custard. Thai people, when they were first introduced to custard, tried to imitate it by using coconut milk in place of dairy cream, as most Asians are lactose-intolerant, and there came Sangkaya!
I made this long ago at school, but instead of blending Pandan leaves with coconut milk, my teacher taught me to boil Pandan leaves in water to get it concentrated and then mixed with coconut milk.
ชอบวิธีต้มเอาน้ำเหมือนกันค่ะ แต่ว่าต้มเสร็จแล้วปั่นเอาน้ำมากรองก็โอเคนะ หลายๆ คนก็ใช้วิธีนี้สกัดน้ำใบเตย เราว่าก็แล้วแต่เทคนิคแต่ละคนเนอะ ชอบแบบไหนเอาแบบนั้น 55555555555555555555555555
I beg to differ sir. Sangkaya (สังขยา) is from Seri Kaya, Malaysian coconut egg jam, which, in turn, derived from Watalapam, a coconut custard pudding from the south of Asia where they are India+Sri Lanka at present. Those dished believed to be introduced to SE Asian via Tamil sailors in the south, later spread to central Thailand. You can search for their recipes on the net. BTW Unlike "SeeJumBrook (Sir James Brooke)", "Hantrae Baranee (Henry Burney)" "Yoan Karafad (John Crawford)" or other Western words which ancient Thai could not pronouced so we invented new words out of them, think about Sang-Ka-Ya compare to Kat-Sa-Tard. Nothing relate except 3 syllables and the sound S and K (which are not arraged in the same order at all)
Thanks as i don't have blender that's the infomation i were looking for ☺😊☺
Man, this is such a great channel. Thank you!
Thanks for the recipe! It turned out great! So delicious.
the muslin cloth tip is fab...thanks...
We plant pandan leaves in our garden, i just need to take some from it... 😂
Reminds me of srikaya
Hi Pailin! Thanks for your videos. You are my go to for anything and everything Thai. Please keep up your great recipes.
Is this dessert called Kanom Piak Poon? I can't figure out the ratio for Limestone paste to water for the other Kanom Piak Poon recipes I have seen.
My Thai friend made this. So good. Would be great as an ice cream!
โอ้้เ ยอดเยี่ยม กระเทียมดอง ชอบชอบค่ะ ชอบทำอาหาร ทำขนม ติดตาม วีดีโอตลอด
Nicely done. I miss this dish. Blessings ChefMike
hi,when u boiled the coconut milk, with high fire or medium fire and how long
My mom uses to drizzle over Funnel Cake! Better than just powdered sugar!
I finally made it and the taste just as good as I imagined them to be!! Many thanks 💞💞💞
I love your show ,i try some recipe is so yummy and look fantatic .thanks for your time
Hey Pai can you do a video with another Thai dessert like kanom Thong yib
Do we have a Thai tea version yet?
oh this looks you good! yes please do the Thai tea version!
Ahh!!! Looks so good! I also love ขนมปังเย็น with milo on top!
I used a thin metal sieve to separate the ground pandan from the coconut milk but the final result was not good, the taste was bitter and “grassy”, like if the leaf particles have not been entirely removed, I don’t know why, I had to throw it away, sigh😢
have tried your receips and is fantastic delicious 😀
Can I make it without cornstarch? Or are there other alternatives to corn starch?
Hello Pai. My kaya tastes bitter. What could be the reason?
thanks for the video! I'm gonna try this soon! anyway, could we keep the leftover in the fridge? for how long? by the way, could you do the thai tea version as well?
แลว่าทำง่าย จะลองดูค่ะขอบคุณนะคะ👏🙏
Makes me want to turn this into a pandan creme brûlée
I use pandan leaves not only for cooking but also as a cockroach repellent. Cockroach hates the floral smell of pandan.
So glad i found your channel! Love your videos! Can you please show us how to make sukhothai noodle?
Looks delicious!
Love your recipes just wanna ask if put in room temperature can last for how long b4 it get expired if put in refrigerator how long can it last???
hi there, may i ask how long the custard can last in room temperature? thanks
น่าทำมาก ขอบคุณนะครับ
hi pai, nice to be able to watch your youtube channel, I like the sauce pan you use to cook pandan custard, where can I buy that pan?
Please 😊
Almost like kaya jam / custard
Nice video I will try
1 1/4 cup coconut milk =___litre. 😊😊😊
Please show us the other version 🙏🏼
I live in Italy and I won't find any pandan leaves 😭
Wish I could taste it 😊 looks amazing
How about using very strongly brewed Thai tea instead of pandan leaves. I mean it wouldn't be green but it's kinda Thai.
+KW not sure I'll find Thai tea though 🙈 but I'll try my best
+justclaire104 I'm a Thai food stylist.
Try using rose or some aromatic plant instead. Rose wouldn't give a strong colour but the fragrance should be great with coconut milk.
I used to put rose petals and granulated sugar layer by layer to make a preserved rose with strong flavour syrup. It goes well with any dessert and drink.
Rose Sang Kaya would be very nice.
+babeleonian That's interesting!
+babeleonian thank you :) :)
Omg u soo cool and awesome recipe👍😉
Pandan Kaya 😍
I learned a new cooking technical term: "gloopy bits"!
Haha! I use it as well. Sometimes it's the only description.
I have been loving your videos :)
Kanom Sangkaya is awesome. Very simple looking recipe. My Mom makes this every now and then and I really like eating this for breakfast. Last time I was in Bangkok a year ago, I had this at MBK center, but the sauce was colored brown. Wonder what they used instead to make it like that?
+Don Jariyasunant They probably use palm sugar and no pandan leaves.
Thank You.
Yummy ❤️
Hi....miss Pai lin...show me more
Vegetarian Thai dishes
Thanks....
Pailin, just to update ya, I got ya book and it amazing. Thank you small small.
+Chantita Long You're welcome! Glad you like it!
Pl give ingredients in description
Hi! The written recipe with full details is above under "Show More" Cheers! Adam