Khanom Pang Ping Sangkhaya

Nutrition · per serving

Steps

1. 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 egg yolks80 g sweetened condensed milk40 g evaporated milk1 tsp pandan extract1 tsp cornstarch1 pinch fine salt
2. 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.

   2 egg yolks80 g sweetened condensed milk40 g evaporated milk1 tsp pandan extract1 tsp cornstarch1 pinch fine salt
3. 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 slices thick-cut white bread30 g unsalted butter, softened
4. 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.

   4 slices thick-cut white bread20 g sweetened condensed milk
5. 5

   Serve immediately while the toast is crisp and the custard is warm and fragrant.

Origin & History

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.