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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Recipe Information
Ingredients
- 4 large Eggs
- 400 ml Coconut milk
- 150 g Sugar
- 4 pieces Pandan leaves
- 0.25 tsp Salt
Instructions
In a medium bowl, crack the 4 eggs and whisk them gently until well combined. Avoid over-beating to prevent air bubbles.
Add the coconut milk, sugar, and salt to the whisked eggs. Stir to combine until the sugar is mostly dissolved.
Lightly bruise the pandan leaves by twisting or knotting them to release their fragrance, then add them to the mixture.
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.
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.
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.
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.
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.
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
Calories |
1034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 940 mg | 41% | |
| Total Carbohydrate | 186.0 g | 68% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 178.4 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 138 mg | 11% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 639 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
