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
Extract coconut milk from grated coconut, by repeatedly using water and passing through a sieve.
Mix together the sugar, salt and flour.
Add the coconut milk little by little to the flour mixture, stirring continuously to prevent any lumps.
Beat eggs slightly, then add the eggs and pandan juice to the mixture.
Stir constantly over a low heat until it thickens.
Remove from the heat and leave to cool completely before use.
