Made This Recipe? Add Your Photo
Prep 1 hr 15 mins
Cook 3 hrs
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.
- 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.
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.
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 :)