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.
Ingredients: [‘coconut cream’, ‘eggs’, ‘sugar’, ‘pandan leaves’]
Quantity of Ingredients: [“1 1/4 cups coconut cream”,”3 large eggs”,”1 cup sugar”,”2 -3 pandan leaves, knotted “]
Number of Servings: 8
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.’]