Kaya Coconut Egg Custard Recipes

KAYA (COCONUT EGG CUSTARD)

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.

KAYA TOAST

Steps:

• Make the kaya jam: Beat eggs in a large metal bowl. Using a blender, blend half of the coconut milk with the fresh pandan until the milk is fragrant and a light green color. Pour the pandan milk through a fine-mesh sieve into the bowl with the eggs. Use the back of a spoon to press liquid from leaves; discard leaves. Rinse the blender.
• Blend the remaining half of the coconut milk with palm sugar until smooth. Pour directly into the pandan egg mixture and whisk until fully incorporated. Set blender aside without washing.
• Fill a large pot with water to a depth of 2 inches. Bring to a simmer over medium. Set the bowl on the pot to create a double-boiler. (The water should not touch the bottom of the bowl.) Gently and frequently whisk the kaya mixture in figure-eight motions until thickened to the consistency of pudding, about 20 minutes. If you hear bubbling in the pot or see the kaya begin to clump, lower the heat.
• Blend the cooked kaya to smooth out any clumps. You should have about 3 1/2 cups. Refrigerate in an airtight container for up to 30 days. It will thicken more when chilled.
• Make the toast: Fill a small pot with water, cover and bring to a boil over high. Once boiling, gently add the eggs, cover and immediately remove from heat. Let eggs sit undisturbed for 6 minutes. Strain eggs and run under cold water until cool enough to handle. Crack and peel one end of each egg, and gently run a spoon along the inside of the shell to extract the egg within. Divide the eggs between two small bowls. Drizzle with the soy sauce and season with pepper, if using.
• Toast the bread and spread about 2 tablespoons kaya jam on the warm slices. Place the cold salted butter slices evenly on top of 2 slices and sandwich with the other slices. Cut each sandwich in half using the tip of a knife to avoid pressing too firmly on it and serve with the bowls of eggs for dipping.

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.