Kaya (Coconut Egg Custard) Recipe #201031
Kaya (or Serikaya) is an Asian coconut egg custard that is eaten spread on thin toast with lots of butter. Is it a traditional breakfast in Singapore and Malaysia. The directions in this recipe come from "Cook Malaysian" by Lee Sook Ching, with a slightly modified ingredient list to make things simpler for people outside of Asia.
I find pandan leaves in my local Asian market, but I have also used pandan extract with good results. It can be omited, but the flavor won't be the same.
I press the mixture through a sieve before bottling.
by Sascha
4¼ hours | 1¼ hours prep
SERVES 8
- 1 1/4 cups coconut cream
- 3 large eggs
- 1 cup sugar
- 2-3 pandan leaves, knotted
- Start with one cup of sugar, but more can be used. Use less/more pandan, depending on the level of fragrance you want this to have.
- Combine the eggs and sugar in a bowl until well blended and the sugar is completely dissolved.
- Add in coconut cream and mix well.
- Pour mixture into the top of a double boiler and "steam" uncovered for 1 hour, stirring constantly.
- Cover then "steam" for another 2 hours, refilling with boiling water and stirring mixture every 1/2 hour.
- After steaming for a combined 3 hours, the mixture should be thick and golden brown.
- Add the knotted pandan leaves and allow the mixture to "steam" for another hour without stirring.
- Remove knotted pandan leaves and cool before filling into clean, warm bottles to store.
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5 stars