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.
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? (:
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 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!
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.
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!! 😊😊
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
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 ,,,,,,
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.
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?
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!
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?
+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.
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
I made this for a family dinner, and it was the star of the meal!! So good, and easy to make ahead!
She has so much charisma and star power!
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
The last 6 seconds of this video is the biggest reason why I stay subscribed. =p
+Alvin Lee LOLOL!!
Can I just say...I’m still waiting for the Thai tea version? LOL
Lol
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.
My first time to watch this..i like her she has sense of humor
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? (:
The sangkaya textures and colour was perfect! 😍
haha Agree!
I can smell the pandan with coconut milk ohhhhh love it
I love the way she speaks.
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!
Green is my favorite color!! So this dish awesome!!
Thank you so much Pailine thai kitchen your recipe is always yammmy 👏👏👏😘
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💚💚💚💚💚💚💚💚💚💚💚💚💚💚💚💚💚💚💚💚💚💚🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀💰💰💰💰💰💰💰💰💰💰💰💰💰💰💰💰💰💰💰💰💰💰💰💰
oh yummy, pandan! In the Netherlands it is sometimes sold as a house plant, mainly at pasar malam markets
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 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.
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.
I made this yesterday and it was a huge hit
This is what I've been looking for!!
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!! 😊😊
This is beautiful. I wonder if Jamaican pandana can be used.
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. :)
Thanks for the recipe... will make it tomorrow and share in my TH-cam... 👍👍👍
i’ve done it , deliciousssss
i'll definitely try this. we have pandan plants & really plenty under some coconut trees. i am from the philippines.
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.
There are so many recipes out there, I can’t decide !! Lol 😆
Please make more Thai dessert !!! I love watching you cooking :)
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!
Looks delicious
blend and drain the pandan leaf first before adding to the milk! much easier to filter :)
the muslin cloth tip is fab...thanks...
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
masha Allah ...thank you, a new take on Kaya jam...subbed
i wanna try pandan
Kaya is a very common local breadspread that we can get in Malaysia & Singapore
It'll be extremely useful for me during this #stayathome Convid-19 period. Thanks Pailin's Kitchen
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 ,,,,,,
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 had this in a restaurant for the first time the other night, with chocolate chip brioche for dipping - it was delicious!
Wish your show on BBC, 🇬🇧
💐🌹❤️❤️
I love your show ,i try some recipe is so yummy and look fantatic .thanks for your time
lol! ... and that's why you need a mini whisk :)
Yummy! Great recipe :-)
hi, I am a fan🥰. I’d like to know how many days can this be kept in the fridge?
Make it today and this is for sure the number 1 dessert for me. I love it!
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?
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.
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
My Thai friend made this. So good. Would be great as an ice cream!
have tried your receips and is fantastic delicious 😀
hi,when u boiled the coconut milk, with high fire or medium fire and how long
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???
thanks
Nicely done. I miss this dish. Blessings ChefMike
Hi Pailin Can you share kaya jam recipe
Hi how long can you keep the egg whites unused?? And what else to do with it so it wont waste???
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!
โอ้้เ ยอดเยี่ยม กระเทียมดอง ชอบชอบค่ะ ชอบทำอาหาร ทำขนม ติดตาม วีดีโอตลอด
How did I not find you earlier?! You're so charismatic! You have earned yourself a new subscriber! :D
+Yourfoodiate Thank you and welcome!
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?
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 😊
Man, this is such a great channel. Thank you!
My mom uses to drizzle over Funnel Cake! Better than just powdered sugar!
Thanks for the recipe! It turned out great! So delicious.
Ahh!!! Looks so good! I also love ขนมปังเย็น with milo on top!
Nice video I will try
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!
So glad i found your channel! Love your videos! Can you please show us how to make sukhothai noodle?
hi there, may i ask how long the custard can last in room temperature? thanks
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?
Looks delicious!
I finally made it and the taste just as good as I imagined them to be!! Many thanks 💞💞💞
Pandan Kaya 😍
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.
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.
น่าทำมาก ขอบคุณนะครับ
I have been loving your videos :)
Hello pai😊😊😊..must try recipe of yours..i just have one question how can we store it?
Omg u soo cool and awesome recipe👍😉
Reminds me of srikaya
We plant pandan leaves in our garden, i just need to take some from it... 😂
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 :) :)
The last time I ate this was with deep fried bread... Pai do you have a recipe or tips for this?
I do not have a recipe for that, but I'm guessing that was Chinese doughnut or patongko which is often served with the custard as well.
thank you so much
cannot get the leaves here, however i order the pandan extract. how much of the extract would i need to put in?
+Duske Maiden Very little bit, just add a little and adjust as you go. I find the extract really over powering if used too much.
Thank You.
Yummy ❤️
May I know how long is the store life of this sangkaya? How should I keep it if I have some left?
What is the brand of the pot you are using . Thank
How to storage this and How long this can be last before expiry? I love this so much but worries to try it out.