ขนมปังไส้สังขยา

ขนมปังไส้สังขยา (Thai Coconut Custard-Filled Bread) — Easy Recipe for Beginners

Introduction

ขนมปังไส้สังขยา is a beloved Thai snack: soft bread filled with rich, fragrant coconut custard (sangkaya). This recipe guides beginners and home cooks through a straightforward method to make pandan-scented สังขยา and either fill store-bought buns or bake soft milk rolls at home. The result is creamy, slightly sweet, and perfect for breakfast or an afternoon treat.

Ingredients

Measure for about 8 medium filled buns. You can use store-bought soft buns (shortcut) or make the homemade milk bread below.

For the coconut custard (สังขยา pandan):

• 3 large eggs
• 100 g palm sugar or brown sugar (adjust to taste)
• 1/2 cup (120 ml) coconut cream (use full-fat for best texture)
• 1 cup (240 ml) coconut milk
• 2-3 pandan leaves, tied in a knot (or 1 tsp pandan extract)
• 1/4 tsp fine salt
• 1 tsp vanilla extract (optional)

For the bread (homemade soft milk rolls — optional; makes 8 rolls):

• 400 g (about 3 1/4 cups) bread flour or all-purpose flour
• 2 tbsp (25 g) granulated sugar
• 1 tsp salt
• 7 g (1 packet) instant yeast
• 1 large egg
• 120 ml warm milk (about 110°F / 43°C)
• 30 g unsalted butter, softened
• Extra milk or egg wash for brushing (optional)

Shortcut option:

• 8 store-bought soft buns or dinner rolls (warm and fill)

Instructions

1. Prepare the pandan-infused coconut milk: In a small saucepan, combine coconut milk, coconut cream, pandan leaves (or pandan extract), and salt. Warm over low heat until just steaming—do not boil. Remove from heat and let pandan steep for 10 minutes, then remove leaves if using.
2. Make the custard base: In a mixing bowl, whisk eggs with palm sugar until mostly dissolved. Slowly pour in the warm coconut mixture while whisking to temper the eggs. Add vanilla if using. Strain the mixture through a fine sieve into a clean bowl to remove any cooked egg bits and pandan residue.
3. Cook the สังขยา gently: Transfer the strained mixture back to the saucepan. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula. Scrape the bottom and sides to avoid curdling. Cook until the mixture thickens enough to coat the back of a spoon (about 6–10 minutes). Do not boil. Once thickened, remove from heat and cool. For a very smooth texture, blend briefly with an immersion blender.
4. If using store-bought buns (shortcut): Warm the buns slightly in the oven at 150°C/300°F for 5–7 minutes. Cut a slit in each bun or slice off a small top, hollow gently to make room, and spoon or pipe the lukewarm สังขยา into each bun. Serve warm or at room temperature.
5. If making homemade bread: Mix dry ingredients—flour, sugar, salt, and instant yeast—in a large bowl. In a separate bowl, whisk the egg into the warm milk. Add wet to dry and mix until a rough dough forms. Add softened butter and knead (by hand or mixer with dough hook) for 8–10 minutes until smooth and elastic. First proof: place dough in a lightly oiled bowl, cover, and let rise until doubled (about 60–90 minutes in a warm spot).
6. Shape and bake rolls: Punch down the risen dough and divide into 8 equal pieces. Shape into smooth balls and place on a baking tray lined with parchment, leaving space between. Cover and let rise 40–60 minutes until puffy. Preheat oven to 180°C/350°F. Brush tops with milk or egg wash if desired. Bake 12–15 minutes until golden. Cool slightly.
7. Fill the homemade rolls: Once rolls are cool enough to handle but slightly warm, cut a slit or hollow the center and fill with the prepared สังขยา using a spoon or piping bag. Serve warm or at room temperature.
8. Storage: Store custard in an airtight container in the refrigerator for up to 4 days. Filled buns are best eaten the same day but can be refrigerated and gently reheated for 10–15 seconds in the microwave or in a low oven.

Cooking Tips

Simple tips to get the best ขนมปังไส้สังขยา:

• Use full-fat coconut milk and cream for a richer, silkier สังขยา. Light coconut milk can make the custard thin.
• Temper the eggs: Always add warm coconut milk slowly while whisking to prevent scrambled egg bits in the custard.
• Low and slow is key: Cook the custard over low heat and stir constantly to avoid curdling and to achieve a smooth texture.
• Pandan flavor: Fresh pandan leaves give the best aroma. If you don’t have pandan, a small amount of vanilla is an acceptable substitute.
• Shortcut: For an easy version, use quality store-bought soft buns and homemade สังขยา—this saves a lot of time and still tastes authentic.
• Adjust sweetness to taste: Palm sugar gives a classic flavor; reduce or increase sugar based on your preference.
• Vegan alternative: Replace eggs with a silken tofu-based custard or use agar/thickener with coconut milk; texture will differ from traditional สังขยา.

Nutritional Information

Estimated nutrition per filled bun (1 of 8) — values are approximate and depend on exact ingredients and portion sizes:

• Calories: ~430 kcal
• Carbohydrates: ~50 g
• Fat: ~20 g (mostly from coconut)
• Protein: ~8 g
• Fiber: ~1–2 g
• Allergens: Contains egg, gluten (if using wheat flour), and coconut — adjust accordingly for dietary needs.

Conclusion

ขนมปังไส้สังขยา is a comforting Thai classic that’s rewarding to make at home. Whether you choose the quick route with store-bought buns or bake soft milk rolls from scratch, the pandan-scented coconut custard is the star. Follow these beginner-friendly steps and tips for a smooth สังขยา and pillowy bread, and enjoy this sweet Thai treat with coffee or tea. Try making ขนมปังไส้สังขยา this weekend — it’s easier than you think and absolutely delicious.