Kaya (Coconut Egg Custard)
Coconut cream come together in this Indonesian dessert, perfumed with pandan and steamed.
4 hr 15 min · Serves 8 · Medium
Ingredients
Method
Start cooking mode- Prep 75 min · Cook 180 min · 255 min total
- medium
- 1
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.
- 2
Combine the eggs and sugar in a bowl until well blended and the sugar is completely dissolved.
- 3
Add in coconut cream and mix well. Pour mixture into the top of a double boiler and "steam" uncovered for 1 hour, stirring constantly.
- 4
Cover then "steam" for another 2 hours, refilling with boiling water and stirring mixture every 1/2 hour.
- 5
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.
- 6
Remove knotted pandan leaves and cool before filling into clean, warm bottles to store.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
