Recipes

Kanom Pang (Sangkaya) Filling

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
400 g Grated coconut 4¾ cups
225 g Water ¾ cup
125 g Sugar ½ cup
1 g Salt ⅛ tsp
65 g Flour ½ cup
75 g Eggs 1 x 75g
50 g Pandan juice 3 tbsp

Method

  1. Extract coconut milk from grated coconut, by repeatedly using water and passing through a sieve.

  2. Mix together the sugar, salt and flour.

  3. Add the coconut milk little by little to the flour mixture, stirring continuously to prevent any lumps.

  4. Beat eggs slightly, then add the eggs and pandan juice to the mixture.

  5. Stir constantly over a low heat until it thickens.

  6. Remove from the heat and leave to cool completely before use.

  • Laucke Specialities
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