ขนมปังนึ่งสังขยา

ขนมปังนึ่งสังขยา (Steamed Bread with Thai Coconut Custard) – Easy Recipe for Beginners

Introduction

ขนมปังนึ่งสังขยา is a classic Thai snack: soft steamed bread served with creamy, fragrant sangkhaya (coconut custard). This version is friendly for beginners and home cooks — you can make the steamed buns from scratch or use store-bought soft rolls, then top them with a simple pandan-scented coconut custard. Follow this easy recipe to create an authentic Thai treat that is perfect for breakfast, afternoon tea, or a comforting dessert.

Ingredients

Yields: about 8 medium buns. Prep time: 20 minutes active (plus 45–60 minutes dough rise). Steam time: 12–15 minutes.

Dough (homemade steamed buns):

• 320 g (about 2 1/2 cups) all-purpose flour
• 40 g (3 tbsp) sugar
• 1 tsp instant dry yeast
• 1/2 tsp salt
• 150 ml (about 2/3 cup) warm milk (or water)
• 25 g (2 tbsp) unsalted butter, softened
• 1 large egg (optional, for richer dough)

Custard (สังขยา – sangkhaya):

• 3 large eggs
• 200 ml (about 3/4 cup + 1 tbsp) coconut milk (full fat for best texture)
• 70–90 g (1/3–1/2 cup) palm sugar or brown sugar, adjust to taste
• 1 tbsp cornstarch (to help set)
• Pinch of salt
• 2–3 pandan leaves, twisted (or 1 tsp pandan extract / a few drops green food coloring as substitute)

Equipment and serving:

• Large steamer or wok with steamer rack
• Parchment paper or small silicone liners
• Serving plates

Instructions

1. Make the dough: In a large bowl, mix flour, sugar, and salt. Sprinkle yeast over warm milk (about 38–40°C / 100–105°F) and let sit 5 minutes until foamy. Add the milk-yeast mixture and the egg (if using) to the dry ingredients. Stir until a shaggy dough forms.
2. Knead the dough: Turn the dough onto a lightly floured surface and knead for 8–10 minutes, or use a stand mixer with a dough hook for 6–8 minutes. Add softened butter toward the end and knead until the dough is smooth and elastic.
3. First rise: Shape the dough into a ball, place in a lightly greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place until doubled in size (about 45–60 minutes).
4. Shape buns: Punch down the dough to release air. Divide into 8 equal pieces (about 60–70 g each). Round each piece into a smooth ball and place on small squares of parchment or in liners, leaving space between them to expand.
5. Second rise: Cover the shaped buns and let them rest for 20–30 minutes until slightly puffy.
6. Prepare the custard: While buns rise, make the sangkhaya. If using pandan leaves, blend them with a few tablespoons of water and strain to extract green pandan juice. In a bowl, whisk eggs, coconut milk, sugar, cornstarch, pandan extract/juice (or vanilla/green color), and a pinch of salt until fully combined and smooth.
7. Steam the buns: Bring water to a simmer in your steamer. Place buns in the steamer basket with space between them. Steam over medium-high heat for 12–15 minutes. Do not lift the lid during steaming—this ensures even cooking. Once done, remove and let cool slightly.
8. Steam the custard: Pour the custard mixture into a heatproof shallow dish (or small ramekins) and steam over medium heat for 10–12 minutes, or until the custard is set but still slightly jiggly in the center. Alternatively, you can make the custard in a double boiler on low heat, stirring until thickened.
9. Assemble and serve: Slice each steamed bun open horizontally or tear off the top. Spoon warm sangkhaya over the bun (or place a generous dollop inside). Serve immediately while both are warm and fragrant.

Cooking Tips

Here are practical tips to help your ขนมปังนึ่งสังขยา turn out perfectly:

• Short on time? Use soft store-bought buns or dinner rolls—steam them for 3–5 minutes to warm before adding custard.
• Prevent soggy buns by lining the steamer with parchment and spacing buns well. Avoid letting condensation drip onto the buns—wrap the steamer lid with a clean kitchen towel if needed (do not let towel touch the water).
• Check custard doneness by a gentle jiggle: the edges should be set and the center slightly wobbly. It will firm up as it cools.
• Pandan flavor: If fresh pandan leaves are unavailable, pandan extract works well. For color only, a drop of natural green coloring is fine, but flavor is best with real pandan.
• Sweetness level: Adjust sugar in the custard to taste. Palm sugar gives a more authentic caramel note compared to white sugar.
• Storage: Keep custard refrigerated in an airtight container for up to 3 days. Reheat buns by steaming briefly and warm custard gently in a microwave or stovetop double boiler.

Nutritional Information

Approximate nutrition per serving (1 bun with custard). Values are estimates and will vary by exact ingredients and portion size:

• Calories: 230–270 kcal
• Carbohydrates: 33–38 g
• Protein: 5–6 g
• Fat: 8–10 g (mostly from coconut milk and butter)
• Sugar: 10–14 g
• Sodium: ~150–220 mg

If you need a lower-calorie version, use smaller buns, reduce sugar in the custard, or choose a light coconut milk alternative.

Conclusion

ขนมปังนึ่งสังขยา brings together fluffy steamed bread and sweet, creamy Thai coconut custard for a comforting, nostalgic treat. Whether you make the buns from scratch or use store-bought rolls, the pandan-scented sangkhaya elevates this simple snack into something special. Try this beginner-friendly recipe and enjoy the authentic flavors of ขนมปังนึ่งสังขยา at home — perfect for sharing with family and friends.