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Pandan Custard Bread (Kanom Pang Sang Ka Ya Bai Toey)

       By: Chef Lek  

Recipe Detail :

Pandan Custard Bread (Kanom Pang Sang Ka Ya Bai Toey) - Pandan Custard Bread is a popular recipe and you can see in every coffee shop at night. Just steaming bread is very soft and nice smell of pandan leaves will make you can’t stop putting it in your mouth. So let’s try this recipe if u wants a real delicious.  It’s easier than you think!




Pandan Custard Bread (Kanom Pang Sang Ka Ya Bai Toey) - Pandan Custard Bread is a popular recipe and you can see in every coffee shop at night. Just steaming bread is very soft and nice smell of pandan leaves will make you can’t stop putting it in your mouth. So let’s try this recipe if u wants a real delicious.  It’s easier than you think!
1. Loaf (cut size as you please)
2. 350 ml. Coconut milk
3. 50 ml. Evaporated Milk
4. 2 Eggs
5. 30 g. Corn Flour
6. 80 g. Palm Sugars
7. 80 g. White Sugars
8. 3 Tbsp. Pandan Juice

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1. Mix eggs, palm sugars and white sugars together until sugar melt perfectly by a whisk.
2. Add coconut milk, evaporated milk, pandan juice and blend it together.
3. Screen in a colander. Then pour the rest of the mixture in the stainless bowl.
4. Set the boil water into another pot. Place the stainless bowl over lay on the pot. Then, use a whisk for stirring about 10 minutes and wait until mixture becomes thick and ripen. Set aside.
5. Steamed bread by held in boiling water for 5 minutes.
6. Serve just steamed bread with pandan custard and dressing with evaporated milk. Ready for serving.
รายการที่1-12 จาก 17
รายการที่1-12 จาก 17

Pandan Custard Bread (Kanom Pang Sang Ka Ya Bai Toey)



Pandan Custard Bread (Kanom Pang Sang Ka Ya Bai Toey) - Pandan Custard Bread is a popular recipe and you can see in every coffee shop at night. Just steaming bread is very soft and nice smell of pandan leaves will make you can’t stop putting it in your mouth. So let’s try this recipe if u wants a real delicious. It’s easier than you think!

Ingredient of Pandan Custard Bread (Kanom Pang Sang Ka Ya Bai Toey)

1. Loaf (cut size as you please)
2. 350 ml. Coconut milk
3. 50 ml. Evaporated Milk
4. 2 Eggs
5. 30 g. Corn Flour
6. 80 g. Palm Sugars
7. 80 g. White Sugars
8. 3 Tbsp. Pandan Juice

How to Cook Pandan Custard Bread (Kanom Pang Sang Ka Ya Bai Toey)

1. Mix eggs, palm sugars and white sugars together until sugar melt perfectly by a whisk.
2. Add coconut milk, evaporated milk, pandan juice and blend it together.
3. Screen in a colander. Then pour the rest of the mixture in the stainless bowl.
4. Set the boil water into another pot. Place the stainless bowl over lay on the pot. Then, use a whisk for stirring about 10 minutes and wait until mixture becomes thick and ripen. Set aside.
5. Steamed bread by held in boiling water for 5 minutes.
6. Serve just steamed bread with pandan custard and dressing with evaporated milk. Ready for serving.
 
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Post Date     12/03/2013 เวลา 10:03:41 ( 1687 Day ago.)
Edit Date      11/06/2013 เวลา 17:17:18 ( 1596 Day ago.)

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