I think u must be one of the hardest working persons ever, to produce such classy videos and offer them as often as u do I really love and enjoy the aesthetics and the details to every one of them : )
I shared this video with my sister. The way you talk about your grandmother is something my sister can relate to as she spent time with our grandmother in Thailand when she was young. It's very sweet. Cooking is so much a part of how we relate to and remember our family. ❤️
Yes, food is a big part of how I relate to my family too! It brings a lot of comfort eating things that we ate growing up. Thank you so much for watching and sharing 🙏🏼
This is a perfect recipe, it worked out so well for me. thank you! but do you have any tips on how to make the custard smooth with no bubbles? thanks again!
Hiii, I just discovered your RUclips channel. I was looking for a cambodian food channel, with clear tutorial in English, and then I found your channel. Now I can learn how to make khmer food. I hope one day I'll impress my parents who are cambodian.
Aww how nice. Bless your grandmother.❤️❤️ I'm curious, what kind of flavor do the pandan leaves give the custard? This recipe looks comforting and delicious.
Hi Hannah! Thank you so much :) Pandan leaves have kind of a vanilla coconut grassy (in a good way) taste. They serve the same purpose that vanilla extract serves in desserts.
Only seeing this now, but thank you for showing an alternative way to steam this! I don't have a steamer, but I would probably attempt something similar to how you've done it. Was that a regular frying pan you used?
Thank you for sharing your video. If your viewers tried it and the custard is not firm enough or looks under cooked: use coconut cream 1 cup instead of coconut milk. With half cup of sugar, a hint of vanilla and pinch of salt...
Hey! I was got a kabocha squash today and then went straight to this video, because I remembered that you made a video recipe involving kabocha squash! I'm thinking of attempting this recipe. Can I use vanilla extract instead of pandan leaves? If so, how much vanilla extract would you recommend?
That's awesome Hannah! I'm sure you can use vanilla extract. I haven't tried vanilla extract with coconut milk before but I bet it will taste good. I would start with 1/4 tsp to 1/2 tsp since vanilla extract can be very strong. You can adjust the sweetness too. Make sure to allow the custard and kabocha squash to chill in the fridge completely so that the custard adheres to the wall of the kabocha squash. If you try it, let me know how it goes. Good luck!
Hi Chad, thank you for watching! I think butternut squash would work. You'd have to cut the butternut squash into chunks though and steam it separately from the custard. I don't think butternut is as sweet as kabocha squash, so it might need separate seasoning.
Sangkaya = coconut custard and Fakthong = kabosha squash . Take care everyone!
I think u must be one of the hardest working persons ever, to produce such classy videos and offer them as often as u do
I really love and enjoy the aesthetics and the details to every one of them : )
Thank you so much Anna! That makes me happy that you feel that way. It is a lot of work but I enjoy creating them.
I shared this video with my sister. The way you talk about your grandmother is something my sister can relate to as she spent time with our grandmother in Thailand when she was young. It's very sweet. Cooking is so much a part of how we relate to and remember our family. ❤️
Yes, food is a big part of how I relate to my family too! It brings a lot of comfort eating things that we ate growing up. Thank you so much for watching and sharing 🙏🏼
This is a perfect recipe, it worked out so well for me. thank you! but do you have any tips on how to make the custard smooth with no bubbles? thanks again!
I LOVE this dessert so much! Awesome vid! ❤❤❤
Thank you 😁 I love this one too
Your voice is so soothing.
Hiii, I just discovered your RUclips channel. I was looking for a cambodian food channel, with clear tutorial in English, and then I found your channel. Now I can learn how to make khmer food. I hope one day I'll impress my parents who are cambodian.
I hope you enjoy the recipes! Thank you for watching 😊
Good job 👏
I do like a custard dessert. Lovely 😊
Thank you!
My mom loves this so we tried it. It thank you for sharing.
I actually love to eat it still Slightly warm but cold is delicious too
This is one of my favorite desserts. I hope you think of your grandma fondly every time you eat this. ❤️
I'm glad you like it too! Yes, everytime I make this, I think of her. Thanks so much for watching and your ongoing support 🙏🏼
Aww how nice. Bless your grandmother.❤️❤️ I'm curious, what kind of flavor do the pandan leaves give the custard? This recipe looks comforting and delicious.
Hi Hannah! Thank you so much :) Pandan leaves have kind of a vanilla coconut grassy (in a good way) taste. They serve the same purpose that vanilla extract serves in desserts.
Only seeing this now, but thank you for showing an alternative way to steam this! I don't have a steamer, but I would probably attempt something similar to how you've done it. Was that a regular frying pan you used?
@@monicahoger I used a deep wok that could fit a shallow bowl inside. Hope you enjoy the recipe if you try it!
Can i use other kind of squash and do u serve it cold? Since it was in ghe fridge for 8hrs
So good!!!!
thank you!
Well done, again, sir.
Thank you 🙏🏼
Will it still taste good if I don’t have the pandan leaf?
Just found your channel. Please show us how to make Lod Chong. So glad this channel is in English. Subscribed! ❤
Merci
Thank you for sharing your video.
If your viewers tried it and the custard is not firm enough or looks under cooked: use coconut cream 1 cup instead of coconut milk. With half cup of sugar, a hint of vanilla and pinch of salt...
Had this on a recent visit to Thailand and was one of my favorite desserts! Do you use coconut milk from the can or a carton?
I use the one from the carton, Aroy D brand. Thank you for watching
One thing you forgot to mention is before you add the eggs please make sure it cool down first.
Coconut milk 1cup is how many g?
Hi! I tried this twice but the custard keeps deflating and leaking! How can I fix this?
Hey! I was got a kabocha squash today and then went straight to this video, because I remembered that you made a video recipe involving kabocha squash! I'm thinking of attempting this recipe. Can I use vanilla extract instead of pandan leaves? If so, how much vanilla extract would you recommend?
That's awesome Hannah! I'm sure you can use vanilla extract. I haven't tried vanilla extract with coconut milk before but I bet it will taste good. I would start with 1/4 tsp to 1/2 tsp since vanilla extract can be very strong. You can adjust the sweetness too. Make sure to allow the custard and kabocha squash to chill in the fridge completely so that the custard adheres to the wall of the kabocha squash. If you try it, let me know how it goes. Good luck!
What squash can you use as an alternative? Any? Acorn?
Hi Chad, thank you for watching! I think butternut squash would work. You'd have to cut the butternut squash into chunks though and steam it separately from the custard. I don't think butternut is as sweet as kabocha squash, so it might need separate seasoning.
Im in The states. Would a pumpkin work for this?
Thank you for watching! Pumpkin won’t taste the same. Check out your local Asian grocery store, they will most likely carry Kabocha.
i don’t have access to pandan leaves, could i leave that out?
Yes you can. Thank you!