Best 2 Thai Style Steamed Pandan Pudding Recipes
Thailand’s extensive culinary offerings can be categorized largely into four primary regional cuisines – Northern, Northeastern, Central, and Southern – each with its own defining characteristics and specialties. Thai desserts, in particular, are highly diverse and widely renowned for their unique blend of sweet, savory, and aromatic flavors. Prominent among these delectable treats is the classic Thai-style steamed pandan pudding, also known as Khanom Chan. This delightful dessert boasts a vibrantly green hue from the fragrant pandan leaves it incorporates, along with a soft, wobbly texture that melts in the mouth. Topped with sweet, shredded coconut, this treat offers an explosion of flavors and textures. If you're eager to embark on a culinary journey and recreate this Thai delicacy in your own kitchen, look no further! This article presents three enticing recipes for Thai-style steamed pandan pudding, each with its own unique twist to cater to various preferences and dietary restrictions. Whether you're a seasoned baker or a novice home cook, these recipes will guide you through the process of creating this delectable dessert with ease.
Check out the recipes below so you can choose the best recipe for yourself!
CLASSIC CHICKEN PAD THAI
Make authentic Thai noodles at home with this chicken pad Thai recipe. The sauce is made from scratch using Thai favorites like fish sauce, tamarind paste, and shrimp paste.
Provided by ChefJackie
Categories World Cuisine Recipes Asian Thai
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Soak rice noodles in a bowl of water for 15 minutes.
- Meanwhile, combine brown sugar, soy sauce, fish sauce, and tamarind paste in a bowl. Whisk well and set aside.
- Heat oil in a wok over medium-high heat. Add chicken. Stir-fry for 1 minute. Add tofu. Cook chicken is no longer pink in the center, about 4 minutes.
- Add garlic and shrimp paste to the wok and stir well. Cook for 2 minutes, then add fish sauce mixture and drained noodles. Cook until the noodles are tender, 3 to 5 minutes.
- Push noodles to one side of the wok. Crack the eggs into the other side. Scramble until firm, about 3 minutes. Stir into the noodles. Serve with peanuts, bean sprouts, and lime wedges.
Nutrition Facts : Calories 796.9 calories, Carbohydrate 97.5 g, Cholesterol 190.4 mg, Fat 29.2 g, Fiber 5.6 g, Protein 39.8 g, SaturatedFat 5.2 g, Sodium 3005.9 mg, Sugar 17.6 g
SANKAYA (THAI PANDAN PUDDING)
Sankaya! My mother taught me how to make this very simple Thai breakfast/dessert. This snack is often found on street vendor carts on the streets of Thailand (though I've grown accustomed to my mom's flavor over the years). Serve with a nice soft loaf of bread (steamed French bread is best) and dip in this sweet and savory custard pudding.
Provided by Ms.Tara T
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat coconut milk over medium-high heat in a small pot until it just begins to bubble, about 5 minutes.
- Combine water, cornstarch, and tapioca starch in the empty coconut milk can; stir until all starches are dissolved.
- Add water and starch mixture to coconut milk, stirring gently. Keep mixing until thoroughly combined, about 2 minutes. Reduce heat to medium-low. Stir in well beaten egg yolk. Keep cooking pudding over medium heat for 3 minutes, stirring every 30 seconds to prevent it from burning and sticking to the bottom of the pan. Add pandan and salt; stir for 30 seconds more. Remove from heat and let settle until thickened, 3 to 4 minutes.
Nutrition Facts : Calories 228.3 calories, Carbohydrate 8.3 g, Cholesterol 51.2 mg, Fat 22 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 18.9 g, Sodium 55.5 mg
Tips:
- Choosing the Right Pandan Leaves: Select fresh, vibrant green pandan leaves for the best flavor and aroma.
- Preparing the Steamer: Ensure your steamer is large enough to accommodate the pudding bowls or ramekins without overcrowding.
- Preparing the Batter: Whisk the coconut milk, sugar, salt, and eggs until well combined. Stir in the pandan juice and rice flour until smooth.
- Steaming the Pudding: Cover each bowl or ramekin with a lid or aluminum foil to prevent water from dripping onto the pudding.
- Checking for Doneness: Insert a toothpick or skewer into the center of the pudding. If it comes out clean, the pudding is done.
- Cooling and Chilling: Allow the pudding to cool slightly before transferring it to the refrigerator. Chill for at least 2 hours or overnight for a firmer texture.
- Serving: Garnish with additional pandan leaves or shredded coconut before serving. Enjoy the pudding chilled or at room temperature.
Conclusion:
Thai-style steamed pandan pudding is a delightful and aromatic dessert that combines the unique flavors of pandan leaves with the richness of coconut milk. With its vibrant green color and soft, wobbly texture, this pudding is a treat for both the eyes and the taste buds. Follow these tips and the detailed recipe steps provided in the article to create an authentic and delicious Thai-style steamed pandan pudding that will impress your friends and family.
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