Kaya Coconut Egg Custard Recipes
COCONUT CUSTARD
"My family always thought baked custard was a treat...and I especially like this version with coconut," says field editor Ruth Peterson of Jenison, Michigan.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. baking dish. Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack., In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard.
Nutrition Facts : Calories 361 calories, Fat 13g fat (8g saturated fat), Cholesterol 158mg cholesterol, Sodium 438mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 4g fiber), Protein 9g protein.
COCONUT CUSTARD RECIPE
Coconut custard is a great filling to use in your cakes, cupcakes, pie fillings or simply paired with some fresh fruits and berries
Provided by Elizabeth Marek
Categories Dessert
Time 15m
Number Of Ingredients 7
Steps:
- Pour coconut milk into a saucepan and bring to a simmer over medium-high heat, whisking constantly so it doesn't burn.
- Whisk together the yolks, sugar, milk and cornstarch in a large bowl and set aside.
- Add 1/3 of your hot milk to the egg mixture and whisk to combine. Don't add all the milk or you could curdle the eggs. Slowly whisk the rest of the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a simmer, whisking constantly, until thickened.
- Scrape the mixture into a bowl and whisk in coconut and vanilla extract. Whisk to combine.
- Cover with plastic wrap and refrigerate until cold, at least 2 hours.
- Optional: Fold in 1/4 cup stabilized whipped cream for a lighter texture once mixture is cooled.
Nutrition Facts : ServingSize 4 oz, Calories 597 kcal, Carbohydrate 65 g, Protein 10 g, Fat 32 g, SaturatedFat 22 g, Cholesterol 377 mg, Sodium 67 mg, Fiber 1 g, Sugar 52 g
KAYA (COCONUT EGG CUSTARD)
Kaya (or Serikaya) is an Asian coconut egg custard that is eaten spread on thin toast with lots of butter. Is it a traditional breakfast in Singapore and Malaysia. The directions in this recipe come from "Cook Malaysian" by Lee Sook Ching, with a slightly modified ingredient list to make things simpler for people outside of Asia. I find pandan leaves in my local Asian market, but I have also used pandan extract with good results. It can be omited, but the flavor won't be the same. I press the mixture through a sieve before bottling.
Provided by Sascha
Categories Dessert
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 213.1, Fat 10.1, SaturatedFat 7.8, Cholesterol 79.3, Sodium 49.4, Carbohydrate 29, Fiber 1, Sugar 28, Protein 3.6
More about "kaya coconut egg custard recipes"
HOMEMADE NONYA PANDAN KAYA (COCONUT JAM) - FOODELICACY
From foodelicacy.com
4.5/5 (31)Total Time 50 minsCuisine AsianCalories 59 per serving
- To make pandan juice, blend or pulverize pandan leaves with water in a food processor or blender, until as fine as possible. Strain the mixture, pressing it with the back of a metal spoon, to obtain pandan juice. Measure out 40 ml (leftover juice will keep well in an airtight container for up to 5 days, refrigerated).
- In a mixing bowl, combine eggs and sugar, and whisk by hand until sugar dissolves, about 2 minutes. Add coconut milk and pandan juice, and stir to mix well. Strain the egg-coconut milk mixture into a medium-sized heatproof metal or glass mixing bowl.
- Set up the double boiler. Fill a medium-sized deep pot with about two inches of water. Set the water-filled pot on your stove-top heating element. Bring water to a gentle, continuous simmer over low to medium heat. Set the heatproof mixing bowl containing the kaya mixture over the pot, making sure the base of the mixing bowl does not come into contact with the simmering water.
- Stir the mixture frequently with a whisk as it gently cooks. As the mixture cooks, it will gradually thicken and become sticky. Keep stirring until kaya is at the desired consistency. This may take about 40 mins, depending on how your double-boiler is set up. When it thickens to a soft paste, pour out the kaya, and set aside to cool completely. Note: The kaya will firm up a little more as it cools.
KAYA (COCONUT CUSTARD JAM) - THICK AND SMOOTH BY CHINSK. A ...
From recipecommunity.com.au
4.8/5 (8)Category Desserts & SweetsCuisine Asian
HOMEMADE KAYA (MALAYSIAN COCONUT EGG JAM) – SAM …
From samtanskitchen.com
Estimated Reading Time 3 mins
KAYA ~ COCONUT EGG JAM ~ 焦糖加椰 - NO-FRILLS RECIPES
From nofrillsrecipes.com
COCONUT JAM RECIPE (KAYA)- HOW TO MAKE IT AT HOME IN …
From tasteasianfood.com
Reviews 9Calories 22 per servingCategory Breakfast
- Heat the coconut milk, put the pandan leaves into the hot coconut milk. Steep the leaves for fifteen minutes.
EASY, DO-IT-YOURSELF HAINANESE KAYA (COCONUT JAM ...
From foodelicacy.com
4.2/5 (26)Total Time 1 hrCategory Jam & Sauce RecipesCalories 74 per serving
- In a mixing bowl, combine coconut milk and 100 g of sugar. Whisk by hand until sugar has dissolved. Add eggs, whisk to combine well.
- In a small saucepan, melt the remaining sugar over medium heat (the loose sugar grains will typically start to clump up as it cooks after a few minutes, before becoming a thick syrup, and then browns as it caramelises further). Once the syrup is the colour of caramel, turn off the heat. Do not over-cook as the syrup can burn and become bitter-tasting.
- Then, carefully and slowly introduce the caramel syrup into the coconut milk and egg mixture, whisking as you add. Do not worry when the syrup hardens like brittle, as it mixes with the mixture. Continue to whisk, breaking down the syrup as you do so, and mixing it into the mixture (never mind the hardened bits, these will melt as the mixture cooks).
- Fill a pot about one-third full with water, and bring to a gentle simmer over low heat. Place the mixing bowl over the pot, with the base of the mixing bowl above the water level. Add the knotted pandan leaves.
KAYA (MALAYSIAN COCONUT EGG JAM) - RASA MALAYSIA
From rasamalaysia.com
4.7/5 (30)Total Time 30 minsCategory Malaysian RecipesCalories 199 per serving
- Crack the eggs into a big bowl or container, follow by the coconut cream, coconut milk, and sugar. Whisk well, or using an electronic hand mixer, whisk the mixture well. Filter the mixture with a strainer.
- Transfer the egg mixture into a sauce pan (non-stick preferred). Add the pandan leaves into the egg mixture and turn on the heat to medium low. Using a wood spatula or a pair of wooden chopsticks, keep stirring the mixture until they are cooked, about 20 minutes. To thicken the kaya, add the corn starch mixture, stir to combine well with the kaya. Please take note that lumps will form in the jam.
- In the meantime, heat up the sugar for the Caramel in a sauce pan until the sugar melts into caramel. When the color becomes golden brown, add the caramel into the kaya, stir to combine well. The color of the kaya should be golden brown. Turn off the heat.
- Let the kaya jam cool down, discard the pandan leaves and transfer the kaya to a blender. Blend until it reaches a silky smooth consistency and without lumps. Transfer the kaya to a jam bottle. You can keep it in the fridge for about a week.
KAYA (MALAYSIAN PANDAN COCONUT EGG JAM) - CULTURAL RECIPES
From curiouscuisiniere.com
4.7/5 (25)Category Condiment, Jam, And Sauce RecipesCuisine MalaysianTotal Time 20 mins
- Place pandan leaves in a food processor or heavy-duty blender. Add in the coconut milk and blend for a few minutes until the pandan leaves are pureed finely.
- Pour the blended pandan-infused coconut milk over a sieve and into a large bowl. The pandan leaf pulp will remain – be sure to press firmly with the back of a spoon to extract all the coconut milk. Discard the pandan pulp.
LAOTIAN PUMPKIN COCONUT MILK CUSTARD | SANG KAYA MAK EU
From cultureatz.com
Estimated Reading Time 3 mins
- Cut an opening into the top of the pumpkin that is just big enough for you to be able to scoop out the seeds.
- Into a mixing bowl, add the eggs, the sugar, the vanilla essence, and the salt. Whisk thoroughly, then pour in the coconut cream. Mix very well again.
- Place the pumpkin into the baking dish and pour the custard into it. Put the cover that you cut out back on top of the pumpkin. Add about 1 inch high of hot water into baking dish.
COCONUT EGG CUSTARD [LOW CARB & KETO ] - RESOLUTION EATS
From resolutioneats.com
5/5 (5)Total Time 1 hrCategory DessertCalories 236 per serving
2 KAYA (COCONUT CUSTARD JAM) RECIPES – THE CHAI NINJA
From thechai.ninja
KAYA TOAST RECIPE - THE SPRUCE EATS
From thespruceeats.com
5/5 (1)Total Time 25 minsCategory Snack, Breakfast, SandwichCalories 2581 per serving
EGG COCONUT CUSTARD DESSERT RECIPE (NOUM BAK KENG) - YOUTUBE
From youtube.com
14 PANDAN KAYA RECIPE IDEAS | PANDAN KAYA RECIPE, KAYA ...
From pinterest.com
COCONUT EGG JAM – PANDAN KAYA (香兰加椰）AND CARAMEL KAYA ( …
From pinterest.ca
RECIPE: SERIKAYA (EGG CUSTARD) AND KAYA (COCONUT EGG JAM ...
From recipelink.com
COCONUT EGG CUSTARD – FARM TO TABLE ASIAN SECRETS
From farmtotableasiansecrets.wordpress.com
FORUM THERMOMIX | RECIPES AND HELP - COCONUT CUSTARD (KAYA ...
From forumthermomix.com
COCONUT & EGG CUSTARD JAM | HOMEMADE SERI KAYA | - …
From youtube.com
HOMEMADE PANDAN KAYA RECIPE (COCONUT EGG JAM) | HUANG KITCHEN
From huangkitchen.com
MY LITTLE KITCHEN: KAYA (COCONUT EGG CUSTARD) | COCONUT ...
From pinterest.ca
KAYA COCONUT EGG CUSTARD RECIPES
From tfrecipes.com
KAYA COCONUT EGG CUSTARD RECIPE - WEBETUTORIAL
From webetutorial.com
KAYA (COCONUT EGG CUSTARD) RECIPE
From recipenode.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love