Singaporean Coconut Curd

By • June 7, 2013 • 0 Comments

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Author Notes: Traditionally, Kaya is made by cooking in a double boiler, and must be slowly stirred for literally hours, until the mixture thickens. It is a simple process, but extremely hard to get right. Either the egg yolks coagulate too soon or you step away for a minute and the whole thing gets ruined in one way or another. I stumbled upon KitchenTigress' Blog and have adapted her quick Kaya recipe to better fit the typical American pantry. Fresh Pandan leaves are nearly impossible to find in the States and most people do not have Palm Sugar, so I have made the necessary adjustments.

If you want the true Singaporean experience enjoy this spread in between a piece of toast that has been sliced in half, and for those truly daring, add a cold pat of butter in between each half. The traditional accompaniments are kopi (Hainan-style coffee) and barely cooked eggs. Please enjoy this recipe!
Mr_Vittles

Makes 1 cup

  • 200 milliliters coconut cream or milk
  • 5 tablespoons brown sugar, light or dark, packed
  • 1/8 teaspoon kosher salt
  • 4 egg yolks, room temperature
  1. Prepare double boiler by add two inches of water to a pot and bringing it to a simmer over medium low heat.
  2. Prepare egg yolks by adding them to a heatproof bowl, and whisking vigorously until they appear homogeneous. Set aside.
  3. In another heat proof bowl (preferably glass) add coconut cream/milk, sugar and salt. Whisk until the sugar is dissolved.
  4. Move entire bowl over the pot of simmer water, and whisk briskly for the next three minutes. Once visible whisps of steam begin to appear, stop, and remove from heat.
  5. While whisking egg yolks, slowly pour in about 1/4 of the coconut cream/milk mixture. Whisk for about 30 seconds, and continue to pour another 1/4 of coconut mixture into the egg yolks.
  6. Return the bowl containing the remaining coconut mixture atop the pot of simmering water. While whisking, slowly pour in the egg yolk mixture until all of it has been combined.
  7. Now whisk the curd for about 10 minutes, or until it appears noticeably thicker. The consistency needs to resemble honey. Once desired consistency is reached, remove from heat and immediately pour into a heatproof vessel. Allow to cool on the counter and refrigerate for up to two weeks.
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