Recipe: Serikaya (Egg Custard) and Kaya (Coconut Egg Jam) - Yoyo: I hope this is what you are looking for.

Note from Source:"...recipe in a book I brought back to Hawaii from my recent trip to Singapore. The book, called Cook Malaysian" by Lee Sook Ching, listed a recipe for serikaya (egg custard).

Now from what I knew of kaya (is serikaya different?), was that it was more of a jam than a custard and is usually served in kopitiams (coffee shops) on charcoal grilled bread (at least in Singapore). But after looking over the list of ingredients, and comparing it to the definition of custard listed in Elise's announcement post, I thought I would be OK. After all, this jam (custard) contains eggs (yolks), (coconut) milk, sugar (lots of it), and other flavorings (pandan). So I decided to just go for it. Elise?

I adjusted the recipe that was in the book and simplified the instructions. This takes quite a bit of time to cook, so plan on having lots of time on your hands before starting to make this. There was also a recipe in the book that utilizes a microwave, but then it just wouldn't be the same right?

SERIKAYA (EGG CUSTARD)

1 1/4 cups coconut cream (approximate)
3 large eggs
1 cup sugar*
2 to 3 pandan (screwpine) leaves, knotted

Here's the ingredient list in the book:

1 1/2 grated coconuts
4 medium eggs
2 cups sugar
3 pandan (screwpine) leaves

*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.

Serve serikaya with pulut tai-tai (glutinous rice cakes) or on toasted bread with thick chunks of butter (as seen above). I didn't make the pulut tai-tai because I didn't have bunga telang (butterfly pea flowers) to use to color the glutinous rice.

**NOTE**

Water must never be allowed to drip into the serikaya. Place a cloth inside the double boiler's lid to prevent condensation from forming.".

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KAYA (COCONUT EGG JAM)

coconut milk from 2 coconuts (Ayam brand works well)
400 g sugar
10 eggs

The coconut mlk must be pure and undiluted. If you get the canned or tetrapak stuff from the supermarket (Ayam Brand for canned or Kara for the pak) make sure you filter the milk. I usually find lots of coconut bits in these supermarket packaged ones. Best to filter it through a fine colander or a fine mesh sieve. If you have bought the shredded coconut bits and have to squeeze the milk out, there is a good way to do this. Fill those big coffee bags that are used by the kopi-tiams with the shredded coconut. Squeeze it with all your might and make sure you squeeze it till it is dry. DO NOT DILUTE! and do not waste a single drop. Torture the bag like you are killing someone you hate.

Now that the coconut milk part is over, it is time to make the kaya. Using an electric beater, beat the eggs at medium speed slightly. Just enough the break the yolks.
Add all the sugar and beat at full speed. Mix thoroughly. Stop the beating, add the coconut milk and beat full speed to mix thoroughly. When the sugar has finally dissolved. Pour to a clean steel pot and cook it over a slow fire with CONSTANT STIRRING! Whatever it is there is no shortcut. If you have to stand there stirring for an hour, you have to. Do not use ceramic pots as they will hold the heat for too long and may give rise to burns.

The kaya will change color from the eggy-white (from the eggs and coconut milk) to a redish-brown like gravy. This is due to the caramels forming from the sugar. It will also thicken. Keep stirring the bottom to prevent the bottom from burning. Burns spoil the kaya taste. If possible, lower the flame even more. Once when the eggy-white color is completely replaced by the redish-brown color, stop and leave aside to cool. At this time, you have to protect the kaya from naughty children coming in to lick it with a spoon :)

After it has cooled, you can bottle it in jars and refrigerate. This stuff can last for 3 days in room temperature, that is before the ants get to it.

NOTES:
I had better success using freshly squeezed coconut milk than the canned or packed ones.

Do not adulterate this recipe by adding additional flavorings. It just spoils it. Pandan leaves don't cut well with it and same with vanilla essence. It has to be enjoyed as is.

How to eat it? Only on bread. This is not exactly a health food. It has lots of cholesterol and calories. I suggest eliminating eggs if you plan to eat it for breakfast. If you want a cholesterol fest, try spreading it on hot french toast that is fried in butter. A taste that is so good it could kill :) update: I've done some research and experimentation. This is what I've found out. Heating by direct heat is usually too hot. Unless you have a burner that has a very low flame setting. What is is better as I have found out is to use a double boiler. You still need to stir it but the chances of burning kaya are eliminated.

Source: Chia Jin Ngee