4 hrs 15 mins
1 hr 15 mins
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.
My Private Note
Units: US | Metric
- 1Start 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.
- 2Combine the eggs and sugar in a bowl until well blended and the sugar is completely dissolved.
- 3Add in coconut cream and mix well.
- 4Pour mixture into the top of a double boiler and "steam" uncovered for 1 hour, stirring constantly.
- 5Cover then "steam" for another 2 hours, refilling with boiling water and stirring mixture every 1/2 hour.
- 6After steaming for a combined 3 hours, the mixture should be thick and golden brown.
- 7Add the knotted pandan leaves and allow the mixture to "steam" for another hour without stirring.
- 8Remove knotted pandan leaves and cool before filling into clean, warm bottles to store.
Nutritional Facts for Kaya (Coconut Egg Custard)
Serving Size: 1 (90 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 213.1
- Calories from Fat 90
- Total Fat 10.0 g
- Saturated Fat 7.8 g
- Cholesterol 79.3 mg
- Sodium 49.3 mg
- Total Carbohydrate 29.0 g
- Dietary Fiber 1.0 g
- Sugars 27.9 g
- Protein 3.6 g
The following items or measurements are not included: