Kaya Coconut Egg Custard
Indulge in the rich, velvety perfection of Kaya Coconut Egg Custard, a beloved Southeast Asian spread that combines creamy coconut milk, silky eggs, and aromatic pandan leaves for an irresistible fusion of flavors. This homemade kaya is slow-cooked to decadent perfection using a traditional double boiler method, ensuring an ultra-smooth texture that melts in your mouth. Gently sweetened with sugar and balanced with a hint of salt, this golden custard is both fragrant and lusciously satisfying. Perfectly versatile, enjoy it slathered on warm toast, drizzled over desserts, or even paired with steamed bread for a classic Asian breakfast treat. With just five ingredients and a little patience, this tropical delight is perfect for anyone looking to master a timeless recipe packed with comforting, nostalgic flavors.
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Ingredients
- 4 large Eggs
- 400 ml Coconut milk
- 150 g Sugar
- 4 pieces Pandan leaves
- 0.25 tsp Salt
Directions
Step 1
In a medium bowl, crack the 4 eggs and whisk them gently until well combined. Avoid over-beating to prevent air bubbles.
Step 2
Add the coconut milk, sugar, and salt to the whisked eggs. Stir to combine until the sugar is mostly dissolved.
Step 3
Lightly bruise the pandan leaves by twisting or knotting them to release their fragrance, then add them to the mixture.
Step 4
Strain the egg mixture through a fine sieve into a heatproof bowl to remove impurities and ensure a smooth texture. This step is essential for a silky custard.
Step 5
Prepare a double boiler setup by placing the heatproof bowl over a pot of simmering water. Ensure the bottom of the bowl doesn’t touch the water to prevent curdling.
Step 6
Cook the mixture on low heat, stirring constantly with a heatproof spatula or wooden spoon to avoid lumps. This process will take approximately 30–40 minutes.
Step 7
Monitor the custard closely as it thickens, adjusting the heat as necessary to keep the temperature low. The custard is ready when it coats the back of a spoon and becomes glossy and smooth.
Step 8
Remove the pandan leaves and transfer the kaya to sterilized jars while it is still warm. Allow it to cool to room temperature before sealing the jars tightly.
Step 9
Store the kaya in the refrigerator for up to 2 weeks. Serve it as a spread on toast or as a topping for desserts.
Nutrition Facts
| Serving size | (757.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1033.5 |
| Total Fat 20.3g | 0% |
| Saturated Fat 6.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 744mg | 0% |
| Sodium 939.5mg | 0% |
| Total Carbohydrate 186.0g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 178.4g | |
| Protein 25.1g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 137.5mg | 0% |
| Iron 3.6mg | 0% |
| Potassium 639mg | 0% |
Source of Calories