PANTRYFLEX

simmer · syrup

★ STARRED KITCHENPrep 5 minCook 15 min

Creekdepot Coconut Sticky-Rice Syrup

Independent adaptation of a publicly published Chumpol Jangprai recipe. Not affiliated with, sponsored by, or endorsed by Chumpol Jangprai.

From a starred kitchen.

Ratio

Ratio by volume: Coconut Milk 150 ml
Coconut Milk 150 ml

Ingredients

  • Coconut Milk — 150 g fresh coconut milk
  • Sugar — 110 g white sugar
  • Salt — 6 g salt
  • Pandan — 1 pandan leaf, knotted

Method

  1. Pour to the lines in order (bottom → top): Coconut Milk.
  2. Add: Sugar, Salt, Pandan.
  3. Cap the jar and shake until combined.
  4. Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.

Keep this recipe

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake cold, tip it into your pan. The jar measures; the stove finishes.

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Provenance

Chumpol Jangprai. Thai / royal. Cited awards include: Michelin 2* (R-Haan, Bangkok).

Originally published as Coconut Sticky-Rice Syrup.

Adapted from a Chumpol Jangprai recipe (Chumpol Jangprai / Michelin Guide).

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FAQ

Can this go in a shake jar?

Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Chumpol Jangprai / Michelin Guide (published as “Coconut Sticky-Rice Syrup”). Full citation lives in Provenance.

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