SHF - Serikaya (Egg Custard)
This month marks the FIRST ANNIVERSARY (or 12th Edition) of Sugar High Fridays, a World Wide blogging event created by Jennifer, at The Domestic Goddess.
The theme this time around is "Cooking up Custard" and the event is being hosted by none other than Elise over at Simply Recipes. This month's theme was a really difficult one for me because other than custard pies and egg tarts, I really had no idea what to make with custard. So after looking through my stash of cookbooks, I came upon a 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*
2-3 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.
Water must never be allowed to drip into the serikaya. Place a cloth inside the double boiler's lid to prevent condensation from forming.