Kaya Coconut Egg Custard Food
KAYA (COCONUT EGG CUSTARD)
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.
Provided by Sascha
Categories Dessert
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 213.1, Fat 10.1, SaturatedFat 7.8, Cholesterol 79.3, Sodium 49.4, Carbohydrate 29, Fiber 1, Sugar 28, Protein 3.6
SUSAN FENIGER'S KAYA TOAST
Coconut milk will separate; stir well before measuring. Dark soy sauce is a slightly thicker soy sauce and is available at Asian markets. Pandan leaves can be found at Thai and many general Asian markets. If you cannot find pandan leaves, you can use 3 tablespoons of minced young ginger. Add it to the coconut milk and steep for 3 minutes and strain.
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 1 serving
Number Of Ingredients 11
Steps:
- In a small sauce pot, mix together the coconut milk and 1/2 cup sugar. Stir in the pandan leaves and salt and bring to a boil over high heat, keeping the pandan submerged in the milk as the leaves cook and soften. When the milk has come to a boil, remove from heat and let the mixture steep for 10 minutes.
- Remove the pandan leaves from the milk, squeezing any excess liquid from the leaves into the milk. Discard the leaves.
- In a medium stainless steel mixing bowl, whisk together the eggs, yolks and remaining 1/2 cup sugar. Whisk in the coconut milk mixture to form a custard base.
- Place the stainless steel bowl over a medium pot of lightly simmering water. Gently cook the custard, stirring constantly with a rubber spatula, until the mixture thickens, 15 to 20 minutes. The final texture should have a thick custard consistency (a trail of the spatula should remain on the surface of the custard for more than 10 seconds).
- Immediately remove from the heat and strain into a medium bowl set over a larger bowl of ice water. Stir until the custard cools, then cover and refrigerate until needed. This makes about 2 cups coconut jam, more than is needed for the remainder of the recipe. The jam will keep for 1 week, refrigerated.
- Spread 2 tablespoons coconut jam evenly over both slices of the bread on the untoasted side. Then place a layer of shaved butter over the jam. Place one slice of bread over the other to form a sandwich.
- Halve the sandwich, and then cut each half into thirds to form 6 even wedges.
- To soft boil the egg, add the egg to boiling water. Cook for 6 minutes, remove and ice.
- Pour the dark soy sauce over the egg and dash with the pepper. Serve the egg alongside the sandwich wedges.
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