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    You are in: Home / Recipes / Kaya (Coconut Egg Custard) Recipe
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    Kaya (Coconut Egg Custard)

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 15 mins

    1 hr 15 mins

    3 hrs

    Sascha's Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      Combine the eggs and sugar in a bowl until well blended and the sugar is completely dissolved.
    3. 3
      Add in coconut cream and mix well.
    4. 4
      Pour mixture into the top of a double boiler and "steam" uncovered for 1 hour, stirring constantly.
    5. 5
      Cover then "steam" for another 2 hours, refilling with boiling water and stirring mixture every 1/2 hour.
    6. 6
      After steaming for a combined 3 hours, the mixture should be thick and golden brown.
    7. 7
      Add the knotted pandan leaves and allow the mixture to "steam" for another hour without stirring.
    8. 8
      Remove knotted pandan leaves and cool before filling into clean, warm bottles to store.

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    Ratings & Reviews:

    • on May 03, 2009


      The recipe was great. I have missed it for so long. The store bought stuff is just not the same. I made mine with exact ingredients. I put everything in a double boiler and stired. It was 5 minutes prep, and 1 hour to cook. I love it because texture is lumpy and green, exactly the way I like it.

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    • on May 27, 2007


      Such a great recipe! I had a recipe before which I normally used but yesterday when I felt like making up a batch of kaya i found that I had lost my recipe! But I tried yours but did make some modifications, instead of white sugar I added brown sugar ( i like a dark color ) and instead of steaming it (I dont have a steamer) I cooked it on extremely low heat instead, and I also increased the coconut milk/cream to 1 3/4 cups. The end result was a bit waterier than I wanted, but I guess it was because I added more milk than requested, and it was slightly curdled, but besides that it was absolutely delish! Thanks so much for this recipe Sascha :)

      people found this review Helpful. Was this review helpful to you? Yes | No


    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:

    pandan leaves

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