Thai Pandan Custard Bun
It has been raining for the past two weeks and my herb gardens once again rejoice fresh rain water. I have three pandan pots springing up lush leaves that give me ideas for today’s’ recipe ‘Thai pandan custard’. A simple classic sweet filling that can be paired with your favourite bread as dipping or filling. Let’s see the ingredients.
Ingredients
1 (10-20) bunch pandan leaves
400 ml coconut milk
5 large eggs
160 g powder sugar
1 tbsp cornstarch
2 tsp coconut oil
A pinch of salt
2-4 store bought buns
How to make
This recipe uses a bain-marie method (cooking over hot water). Using a stainless steel bowl or heatproof glass bowl is recommended.
Clean some pandan leaves, chop them and blend them with coconut milk to make a pulp. Extract the pandan water using a muslin cloth. Set it aside.
In a large bowl, crack some eggs and then add all the dried ingredients. Beat until the mixture is combined and there are no lumps. Add the pandan extract into the batter.
Transfer the batter into a stainless steel bowl and put it into simmering hot water. Continuously stir the mixture in circular motions. Once it's reduced and thickened, remove it from the heat and continue stirring.
Add a pinch of salt, coconut oil, and stir to combine.
Cut buns in half and make a pocket for filling. If served as a side, steam the buns and add a dash of evaporated milk as topping. This delicious and sweet bun is best served warm. Enjoy!
