Kaya Coconut Egg Custard Recipes

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.

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.

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.