Singapore Kaya (Pandan flavoured Coconut Egg Custard)
November 7, 2011
After living in US for about 3 months, I would say that breakfast in US is rather standard compared to Singapore. Breads, eggs, ham, cereal and bacon. But I would say that the variety of breakfast and brunch that evolves around these few ingredients are many and all so delicious. Nevertheless, I want to introduce a new spread to my American friends, it is none other than our Singapore Kaya, flavored with the infamous pandan leaves. Kaya is made from coconut milk, eggs and sugar. It is a popular breakfast toast spread among Singaporeans. It is not often made at home as it is easily found in coffee shops, bakeries and supermarkets. And it takes lots of patience to make it.
I used to have about three Pandan plants (screw pine) in my Singapore home. Before we moved to US, we left them under the care of my parents who have quite an uncoordinated floral display along the corridor outside their flat. I hope the plants are blooming with care now. There are so many advantages to have these wonderful pandan plants around at home. There are so flavorful and packed with fragrance which is commonly added into Asian desserts, rice, cakes, kuehs and so many more. The medicinal values help to treat stomachaches and aid digestions; and possess anti-cancer properties and antiseptic effects when used externally. But there is one property I LOVE the MOST. IT REPELS COCKROACHES!!! When you have pandan leaves around the house and some taxi uncles put them in their vehicles, the leaves actually get rid of cockroaches! Isn't it wonderful, ladies? You can find frozen pandan leaves in Asian supermarkets or choose an easier option, pandan extract.
This is my first attempt in making Kaya and I am proud to say, it tastes so yummy!
10 Large eggs
300g Caster Sugar
400ml Coconut milk
20g Juice of Pandan leaves or 1/4 tsp pandan extract
Beat the sugar and eggs with a whisk till it is well blended.
Double boil the egg mixture over low heat. Water must be simmering.