Pandan-Infused Delights: Authentic Thai Sweets Made Easy

 

Pandan (screwpine leaf) is a popular aromatic ingredient in Thai desserts, adding a sweet, floral, and slightly nutty flavor. Here are three delicious pandan-infused Thai desserts you can make at home:

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1. Pandan Coconut Jelly (Woon Pandan)

A refreshing, jelly-like dessert with layers of pandan and coconut milk.

Ingredients:

• Pandan Layer:

  • 2 cups pandan juice (blend 10-12 pandan leaves with 2 cups water, then strain)
  • 1/2 cup sugar (adjust to taste)
  • 1/2 cup coconut milk
  • 1/4 cup tapioca flour or agar-agar powder (for firmer jelly)
  • Pinch of salt

• Coconut Layer:

  • 1 cup coconut milk
  • 1/4 cup sugar
  • 1/4 cup tapioca flour or agar-agar powder
  • Pinch of salt

Instructions:

1. Make Pandan Layer:

   • Blend pandan leaves with water, strain, and measure 2 cups juice.
   • In a saucepan, mix pandan juice, sugar, coconut milk, tapioca flour, and salt.
   • Cook over medium heat, stirring constantly until thickened (5-7 mins).
   • Pour into a mold and let it set slightly (10 mins).

2. Make Coconut Layer:

   • Mix coconut milk, sugar, tapioca flour, and salt in a saucepan.
   • Cook until thickened, then pour over the pandan layer.
   • Cool completely, then refrigerate for 2+ hours.
   • Cut into squares and serve chilled.

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2. Pandan Custard (Sangkhaya)

A creamy, fragrant custard often served with sticky rice or bread.

Ingredients:

• 5-6 pandan leaves (blended with 1/2 cup water, strained)
• 4 egg yolks
• 1 whole egg
• 1 cup coconut milk
• 1/2 cup palm sugar (or white sugar)
• Pinch of salt

Instructions:

1. Blend pandan leaves with water, strain to extract juice.
2. Whisk eggs, sugar, and salt until smooth.
3. Heat coconut milk until warm (not boiling), then slowly mix into egg mixture.
4. Stir in pandan juice and strain the custard mixture.
5. Pour into small cups or a steaming dish.
6. Steam on low heat for 25-30 mins (cover with cloth to prevent water drops).
7. Cool and serve with sticky rice or bread.

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3. Pandan Sticky Rice (Khao Neow Pandan)

A fragrant twist on classic Thai sticky rice.

Ingredients:

• 1 cup glutinous rice (soaked 4+ hours)
• 1/2 cup coconut milk
• 3-4 pandan leaves (tied into a knot)
• 2 tbsp sugar
• 1/4 tsp salt

Instructions:

1. Drain soaked rice, then steam with pandan leaves for 20-25 mins.
2. Heat coconut milk, sugar, and salt until sugar dissolves.
3. Mix warm coconut milk into cooked rice, cover, and let it absorb for 10 mins.
4. Remove pandan leaves, fluff rice, and serve warm with mango or custard.

Enjoy these fragrant, sweet Thai treats! 🌿🥥

Thanks to Thailand’s year-round growing magic, our garden is overflowing with fresh goodness. 🍆🌿 Each harvest inspires us to cook traditional Thai dishes straight from the heart. Discover the recipes we cherish: https://sites.google.com/view/huahinservices/our-garden/recipes