Chef Pichet Ong gave us this recipe for pok pok, an ice cream sandwich based on those he ate as a child in Bangkok. Hard-to-find ingredients can be found at Kalustyans, Grocery Thai, and eFoodDepot. This recipe first appeared in our April 2011 special Sandwich Issue with author Christopher Tan’s article Special Treats.
- 2 14-oz. cans coconut milk
- 1 cup desiccated coconut
- 1⁄2 cup sugar
- 1⁄4 tsp. kosher salt
- 1 frozen pandan leaf
- 1 tbsp. vanilla extract
- 4 soft hot dog buns
- 1⁄4 cup canned corn
- 1⁄4 cup sweet gingko nuts
- 1⁄4 cup nata de coco, drained
- 1⁄4 cup palm seeds, rinsed
- 2 passion fruits
- 1 large, crisp chocolate chip cookie, roughly crushed
- 3 tbsp. toasted cashews, chopped
- 3 tbsp. sweetened condensed milk
- Bring coconut milk, coconut, sugar, salt, and pandan leaf to a boil in a 2-qt. saucepan over medium heat. Cook, stirring, until sugar dissolves, about 5 minutes. Remove from heat; let steep for 1 hour. Discard pandan leaf. Transfer to a bowl and stir in vanilla; chill. Process mixture in an ice cream maker according to manufacturer’s instructions, then transfer to a plastic container and freeze.
- To serve, place three small scoops of ice cream in each bun and top with 1 tbsp. each corn, gingko nuts, nata de coco, and palm seeds. Scoop out juice and seeds from fruits, and divide among sandwiches; top with 1⁄4 of the crushed cookie and cashews. Drizzle milk over each sandwich.