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Khao Niao Mun Sangkhaya

       Khao Niao Mun Sangkhaya (Sweet Sticky Rice with Thai Custard ) is widely available throughout Thailand, particularly from street vendors. The cost is reasonable depending on the type of recipe. Sweet Sticky Rice with Thai Custard costs around 10 – 30 Bath, while Sangkhaya Fak Thong costs around 40 – 60 Bath for one pumpkin, which can be reduced if purchased in separate pieces. Bread with Sangkhaya, sold in sets for around 40-70 bath.

Khao Niao Mun Sangkhaya

Khao Niao Mun Sangkhaya story

       Since the Roman Empire, “Sangkhaya” has come from Europe. Prior to entering Southeast Asia, Europe was known as the name “Custard.” Many people believed Sangkhaya gained influence from Portugal when they ruled the port city of Malacca in 1511, allowing them to trade with many kingdoms, including Ayutthaya. During the reign of King Narai the Great, many foreigners, including Chinese, Japanese, and Persians, came to trade in the Ayutthaya Kingdom. Mrs. Maria Guyomar de Pinha, the wife of a nobleman of King Narai named Falcon, was present at the time. She had transformed Portuguese desserts by sourcing the best ingredients in Thailand. Many types of desserts that we are familiar with today, such as Thong Yip, Thong Yot, Foi Thong, Khanom Mo Kaeng, and “Sangkhaya,” arose from her idea. The term “Sangkhaya” is derived from the Malay word Kaya or Seri Kaya, which means “rich.” Sangkhaya’s main ingredients are coconut milk, palm sugar, coconut milk, and eggs, all of which are readily available in Southeast Asia. As a result, Sangkhaya is one of the foods that can be found in many countries, but it has a unique appearance and color.

Khao Niao Mun Sangkhaya

Nutrition of Khao Niao Mun Sangkhaya

        Nutrition: Sangkhaya is a high-energy recipe that provides a wealth of nutrients. Eggs provide all of the nutrients your body requires. One egg contains vitamin A, folate, vitamin B5, vitamin B12, vitamin B2, phosphorus, selenium, and vitamins D, E, K, B6, calcium, and zinc. Eggs are high in choline, which is a nutrient that the body requires. It helps to build cell membranes and aids in the functioning of neurotransmitters in the brain, and protein improves overall body performance. It has the ability to build and maintain muscles, making them strong, flexible, and long-lasting. Egg whites contain vitamins B2 and B3, whereas egg yolks contain vitamins B5, B6, B12, and folate, making you feel energized all the time. Coconut contains a variety of vitamins and minerals, including multivitamins, iron, phosphorus, potassium, magnesium, and zinc. Sangkhaya ingredient: 2 eggs, 1 cup coconut milk, 2 cups condensed milk, 1/2 cup pandan juice, 1/2 cup sweetened condensed milk, 2 tablespoons granulated sugar or palm sugar, 1/4 teaspoon salt, 2 tablespoons corn starch.

Khao Niao Mun Sangkhaya

Khao Niao Mun Sangkhaya ingredients


The recipe can be divided into two types based on the ingredients and the method of consumption:

1) Sangkhaya as a dessert, a type of it influenced by Portugal during the Ayutthaya period. It is commonly served with Sweet Sticky Rice or Khao Niew Moon, and another way to prepare it is to mix Sangkhaya flour with pumpkin, taro, or coconut and steam it, which is known as “Sangkhaya Fak Thong” (Stuffed Pumpkin Custard). Eggs, palm sugar, and coconut milk are the main ingredients. This cuisine is also popular in many Southeast Asian countries, including Malaysia, Indonesia, Cambodia, and Singapore.

2) Sangkhaya with bread is made from eggs, palm sugar, coconut milk, and stirred to combine. Finally, add the color and smell with pandan leaves to get a green color, which is known as “Sangkhaya bai toey,” or mixed with tea to get an orange color, which is known as “Sangkhaya cha yen.” This type of Sangkhaya is commonly used for spreading on bread or as a filling. Similar desserts are known as kaya or Srigaya in Malaysia and Indonesia. It is concentrated and can be used as a spread on bread as well as a filling. Eggs, coconut milk, and sugar are among the ingredients. The recipe has been colored and is served with bread, as opposed to the previous formular, which is served with Sweet Sticky Rice or on an individual plate.

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