The Coffee Sangkaya is a delicious Thai-style custard that blends the bold flavor of coffee with a rich, smooth texture. Perfect for pairing with low-carb buns or served as a dessert with fresh berries, this dish can be made in both traditional and keto-friendly versions. By steaming the custard and adding butter, cream cheese, and an optional touch of coconut flour for extra thickness, you get an indulgent and creamy result.
Origin and Inspiration
Sangkaya is a beloved dessert in Thailand, typically made with coconut milk and served with bread or sticky rice. The addition of coffee brings a modern twist to the classic, offering a delightful balance of sweetness and the rich aroma of coffee. Similar to other custard dishes like Portuguese egg tarts or Japanese steamed custard, this coffee-infused Sangkaya maintains the authentic flavor of Thai cuisine while appealing to international palates. For keto enthusiasts, the keto version substitutes sugar with erythritol and uses unsweetened coconut milk, making it a low-carb delight without compromising on flavor.
Nutrition Info (Per Serving)
Traditional Version
Calories: 290 kcal | Carbohydrates: 12g | Protein: 6g | Fat: 25g | Saturated Fat: 18g | Cholesterol: 120mg | Sodium: 150mg | Fiber: 1g | Sugar: 10g
Keto Version
Calories: 260 kcal | Carbohydrates: 4g | Protein: 6g | Fat: 25g | Saturated Fat: 18g | Cholesterol: 120mg | Sodium: 150mg | Fiber: 1g | Sugar: 1g
Ingredients (2 Servings)
Shared Ingredients:
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1 tsp instant coffee (or 2 tbsp strong brewed coffee, cooled)
- Optional: 1/2 tbsp coconut flour (for added thickness)
Traditional Version:
- 1/4 cup full-fat coconut milk
- 2 tbsp sugar
- 2 tbsp heavy cream
- 1 tbsp butter (softened)
- 1 tbsp cream cheese (softened)
Keto Version:
- 1/4 cup unsweetened coconut milk
- 2 tbsp erythritol (or your preferred keto sweetener)
- 2 tbsp heavy whipping cream
- 1 tbsp butter (softened)
- 1 tbsp cream cheese (softened)
Instructions
1. Prepare the Eggs
In a mixing bowl, beat the eggs until well combined. Set aside.
2. Mix the Ingredients
- Traditional Version: In a saucepan, combine full-fat coconut milk, sugar, heavy cream, instant coffee (or cooled brewed coffee), vanilla extract, and salt. Heat on low, stirring gently until the sugar and coffee dissolve completely.
- Keto Version: In a saucepan, combine unsweetened coconut milk, erythritol, heavy whipping cream, instant coffee (or cooled brewed coffee), vanilla extract, and salt. Heat on low, stirring gently until the sweetener and coffee dissolve completely.
- Optional Step for Thickness: If you prefer a thicker custard, add 1/2 tbsp coconut flour to the warm mixture and whisk thoroughly until smooth. The coconut flour will slightly thicken the custard while keeping the flavor intact.
3. Add Butter and Cream Cheese
Stir the softened butter and cream cheese into the warm mixture. Keep stirring until both are fully melted and incorporated into the mixture.
4. Temper the Eggs
Slowly pour a small amount of the hot coconut milk mixture into the beaten eggs, whisking constantly to temper them. Gradually add more of the hot mixture while whisking to prevent curdling.
5. Transfer to Heatproof Dish
Pour the Sangkaya mixture into a heatproof dish or individual ramekins.
6. Steam the Sangkaya
Place the dish(es) in a steamer and cover with a lid. Steam over medium heat for 15-20 minutes, or until the custard is firm around the edges but slightly wobbly in the center. You can test for doneness by gently shaking the dish.
7. Cool and Serve
Once steamed, remove the Sangkaya from the steamer and let it cool. Serve with low-carb bread, keto-friendly buns, or enjoy as a dessert with fresh berries or other toppings.
What Does It Pair Well With?
Sangkaya is best enjoyed as a dip for bread, sweet sticky rice, or low-carb buns for those following a keto diet. The creamy custard texture is a perfect complement to the soft, chewy texture of bread or sticky rice, making it an ideal breakfast, snack, or dessert.
- Traditional Pairing: A cup of Thai iced coffee or black tea makes for a wonderful pairing with the sweet and creamy custard.
- Keto Pairing: A sugar-free vanilla iced coffee or a cup of herbal tea is a great complement to the keto version, keeping it light and low in carbs.
What is the Shelf Life?
- Traditional Version: Store in an airtight container in the fridge for up to 3 days.
- Keto Version: The keto Sangkaya can also be stored in the fridge for up to 3 days.
- Freezing: Both versions can be frozen for up to 1 month. Thaw in the fridge and reheat gently before serving.
Alternative Cooking Methods
- Oven: If you don’t have a steamer, you can bake the Sangkaya. Preheat the oven to 325°F (160°C), place the mixture in a water bath, and bake for 25-30 minutes until set.
- Microwave: For a quicker option, you can microwave individual portions on medium power for 2-3 minutes, checking for doneness halfway through.
Conclusion
The Coffee Sangkaya is a delightful fusion of Thai tradition and coffee indulgence. Whether you’re enjoying the traditional version with sugar or the keto-friendly alternative, this steamed custard offers a smooth, creamy texture with a rich coffee flavor. Perfect as a dip for bread, sweet sticky rice, or low-carb buns, and optionally thickened with coconut flour for extra texture, this dish is both satisfying and versatile!
