Sangkaya Cha Thai
Serves 2 Cooks in 20 minutes Difficulty Easy
In Thailand we are always keen to try other foods from around the world, though we always have to add a unique Thai twist. Bread has become very popular here though we eat it in ways many Westerners might find a little strange.
One popular way is to toast the bread and then drizzle it with condensed milk and sprinkle with sugar. When we are not eating spicy or sour food it has to be sweet instead. I guess bread is more like a dessert here in Thailand.
So this is my Thai twist for enjoying bread, my recipe for Thai Tea Dipping Sauce to serve with soft bread rolls.
This Thai Tea Dipping Sauce, also known as Sangkaya Cha Thai, brings together the rich, creamy flavours of traditional Thai tea with a smooth, sweet base, perfect for dipping. It is popular as a complement to fluffy steamed buns or as a dessert sauce, it captures the essence of Thai tea’s distinctive blend of creamy sweetness and a hint of spice. This simple yet delicious sauce can add an extra special touch to your meal, offering an unforgettable taste of Thai.
Ingredients
- 30g Thai red tea
- 200ml hot water
- 2 eggs, just the yolks
- 200ml coconut milk
- 90g sugar
- 50ml condensed milk
- Small can of carnation milk
- 30g corn flour
- Pinch of salt
Method
- Brew the Thai tea with the hot water for a few minutes. Then strain the tea, you will need 120ml for step 3.
- Whisk the egg yolks and sugar until they form a thick consistency.
- Add the coconut milk, tea, salt, condensed milk and corn flour along with the yolk mixture to a sauce pan and slowly bring to the boil. Continue to gently whisk the mixture until it starts to bubble.
- Once the mix has a nice thick consistency, remove from the heat and allow to cool.
To Serve
Serve the dipping sauce in a small bowl along with soft bread rolls or whatever you would like to dip with. Top the sauce with a little carnation milk so it’s more creamy.
Hope you enjoy Sangkaya Cha Thai by Apple 🍎 Riverside Thai Cooking in Khao Lak.