Coconut Curd Kayasingapore Recipes

MARIO'S COCONUT LEMON CURD

Steps:

• Fill a saucepan with enough water to come about 1 inch up the side. Bring to a simmer over medium-low heat.
• Combine eggs, coconut oil, sugar, lemon juice, and salt in a large bowl. Set the bowl on top of the saucepan so it is over, but not touching, the simmering water. Cook, whisking constantly, until curd is smooth and the consistency of pudding, 6 to 8 minutes.
• Remove bowl from the saucepan and continue whisking curd until slightly cooled, 2 to 3 minutes. Cover with plastic wrap and refrigerate until cold and slightly thickened, about 1 hour.

COCONUT CURD | KAYA(SINGAPORE)

Steps:

• Whisk the sugar, yolks and coconut milk and then strain into a heatproof bowl.
• Place the bowl over a pot of rapidly simmering water (don't let the water touch the bottom of the bowl). Stir often until the curd starts to thicken.
• Once the curd is a bit thicker, you can stir a little less often.
• Cook about 45 minutes to an hour, or until thick enough to coat the back of a spoon without running together.
• Tip: If the custard doesn't seem to be thickening after 10-20 minutes, try increasing the heat.
• Cool and keep refrigerated. The curd will thicken as it cools.

COCONUT JAM (KAYA) RECIPE BY TASTY

Steps:

• To make the pandan extract, blend pandan leaves with water, then strain through a sieve.
• Add coconut milk, coconut cream, eggs, pandan extract, and sugar to a bowl. Mix thoroughly then add to a saucepan.
• Place the saucepan on very low heat and continuously stir for approximately 20 minutes. Be careful not to let the pan get too hot or the eggs will cook too quickly.
• Combine cornstarch and water, then pour into mixture and stir rapidly until it starts to thicken.
• To make caramel, add sugar to a pan on medium heat and allow to completely melt until golden brown. Add the caramel to the Kaya and stir until completely dissolved.
• Run kaya through a sieve, then store in a mason jar. Refrigerate overnight until set.
• To serve, add a slice of butter to toast then dollop with a spoonful of Kaya, and add the other slice of toast on top. Serve with a soft boiled egg with a dash of soy sauce and pepper on the side.
• Enjoy!

KAYA (COCONUT EGG JAM)

Steps:

• Break the eggs into an enamel pot.
• Mix the egg yolks and whites by stirring gently. (Do not whisk as you don't want to create bubbles.).
• Sift the eggs using the muslin bag into another enamel pot. (This removes the egg white lumps.).
• After the eggs are sifted, add in the sugar and stir for about 10 minutes until sugar is mixed inches.
• Place the pot into a double boiler (ie. Into another bigger pot with water in it to create indirect heat. Place a cloth at the base of the bigger pot to keep the smaller pot steady.) and keep stirring. Mix in the coconut milk after half-an-hour of stirring. Add pandan leaves. Stir for another 15 minutes to half-an-hour.
• When the mixture starts to thicken, turn off the fire, and leave the pot covered for 8-10 minutes.
• (If you notice that the mixture is thickening quickly, remove from the fire immediately.).
• Remove the leaves and stir again until it has the texture of starch or porridge.
• Leave to cool. Serve warm with cream crackers.
• Store in dry containers. Place in the fridge after two weeks.
• Note that water should NOT come in touch with the mixture at any point during the process of cooking and after that.
• You can cook up to 30 eggs each time.