KAYA (COCONUT EGG CUSTARD)
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.
Provided by Sascha
Categories Dessert
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 213.1, Fat 10.1, SaturatedFat 7.8, Cholesterol 79.3, Sodium 49.4, Carbohydrate 29, Fiber 1, Sugar 28, Protein 3.6
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Spuk Poop
[email protected]I'm going to make this custard for my next dinner party. I'm sure my guests will love it.
neelma hassan12
[email protected]This recipe looks delicious! I can't wait to try it.
Patlas Nhlakanpho
[email protected]I'm not a fan of coconut, so I'm not sure if I'll like this recipe.
Ugwu Chiamaka
[email protected]I'm allergic to eggs, so I can't try this recipe. :(
BAYANA ALEMAYO
[email protected]This recipe is a bit too complicated for me. I think I'll try a simpler custard recipe next time.
live astro tv
[email protected]I'm not sure what went wrong, but my custard didn't turn out as smooth as I expected. It was still tasty, but it wasn't as creamy as I would have liked.
Abdu Jemal
[email protected]This custard is a bit time-consuming to make, but it's worth the effort. It's a truly special dessert that will impress your guests.
Lara Rauch
[email protected]I love serving this custard with fresh fruit. It's a refreshing and delicious way to end a meal.
John Conley
[email protected]This custard is the perfect make-ahead dessert. I made it the day before I needed it, and it was even better the next day.
Gloria K. Sorensen (Glow)
[email protected]I'm not a big fan of coconut, but I decided to give this recipe a try anyway. I'm glad I did! The coconut flavor is subtle and not overpowering. The custard is also very creamy and delicious.
King Buckley
[email protected]This custard is a bit too sweet for my taste, but it's still very good. I think I'll try reducing the amount of sugar next time I make it.
Alal Mia
[email protected]I was pleasantly surprised by how well this custard turned out. I've tried other kaya coconut custard recipes before, but this one is by far the best. The flavor is rich and complex, and the texture is smooth and creamy.
Paul Thomas
[email protected]This custard is so delicious! It's the perfect dessert for any occasion. I've made it several times now, and it's always a hit.
Islam Zada
[email protected]I love how easy this recipe is to follow. I'm not the most experienced baker, but I was able to make this custard without any issues. It turned out perfectly smooth and creamy.
Sujan Thapa
[email protected]This kaya coconut custard was a delightful treat! The richness of the coconut milk and the delicate flavor of the eggs were perfectly balanced. I added a touch of pandan extract for an extra layer of flavor, and it turned out fantastic.