Khanom Pang Ping Sangkhaya
This Thai-style toast is crisp, buttery, and deeply golden, served with a silky pandan custard that is sweet, creamy, and fragrant. A final drizzle of condensed milk gives it the nostalgic flavor of Thai street stalls and cafes.
Ingredients
Pandan custard dip
- 2egg yolks
- 80 gsweetened condensed milk
- 40 gevaporated milk
- 1 tsppandan extract
- 1 tspcornstarch
- 1 pinchfine salt
Toast
- 4 slicesthick-cut white bread
- 30 gunsalted butter, softened
For serving
- 20 gsweetened condensed milk
Instructions
- 1
Preheat a heavy frying pan, grill pan, or sandwich press over medium heat. In a small heatproof bowl, whisk the egg yolks, 80 g sweetened condensed milk, evaporated milk, pandan extract, cornstarch, and a pinch of salt until completely smooth with no cornstarch lumps.
- 2
Set the bowl over a small pan of barely simmering water or microwave in 15-second bursts, whisking between each burst, until the custard thickens to a dip-like consistency that coats a spoon, about 2-3 minutes. Do not let it boil or the yolks may scramble. Remove from the heat.
- 3
Spread both sides of each bread slice with softened butter. Toast in the hot pan or press for 2-4 minutes, turning once if using a pan, until deep golden brown, crisp at the edges, and still slightly tender in the center.
- 4
Cut the toast into fingers or triangles. Spoon the warm pandan custard into a small serving bowl and drizzle the extra 20 g sweetened condensed milk over the toast or serve it alongside for dipping.
- 5
Serve immediately while the toast is crisp and the custard is warm and fragrant.
Nutrition per serving
Notes
- •If you have fresh pandan juice, use 2 tsp in place of the extract and reduce the evaporated milk by 2 tsp.
- •For extra street-stall style richness, toast the bread until quite dark golden; the slight bitterness balances the sweet dip.
- •A sandwich press is the fastest beginner-friendly method because it browns evenly without needing to flip.
Background
Khanom pang ping is a beloved Thai street snack of grilled or toasted bread, often brushed with butter and served with sweet toppings or dips. Sangkhaya, a rich custard scented with pandan, is commonly paired with toast in markets and old-style coffee shops across Thailand. The combination is especially popular as an inexpensive breakfast or afternoon treat.
Love this recipe?
Get personalised AI-curated recipes, meal plans and smart shopping lists — free.
Download Gourmate – Free