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.

**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.

Enjoy!

Comments

[Melissa]

Hi Reid - this looks fabulous, whether or not it is technically custard! Thanks for the recipe - I'm definitely going to try it!

[Nic]

Good use of custard, Reid. Looks like breakfast to me!

[Jo]

Interesting looking stuff. I would have made flan. I adore flan. Now I need to go to SoGo for custard tarts...

[AugustusGloop]

Yum. Looks dee-lish!

Great photo too! Nicely set-up!

[babe_kl]

BRAVO!!!! It's pretty tedious and lots of hardwork in making kaya. Non-stop stirring in a double boiler can take up to hours before it thickens. Great work! The texture looked homemade too.

[Reid]

Hi Melissa,

Thank you! This is actually something so simple, yet so enjoyable. I wish I had access to buying this...that way I wouldn't have to slave over a hot stove to make it myself.

Hi Nic,

Thank you!

This is really good for breakfast, for tea or for a late night snack. In Singapore, you can order this with a soft boiled egg or two. Mmmm, it's really good!

Hi Jo,

I love flan too, but whenever I make stuff for these events, I try to pick something I think no one else will make. I guess it worked this time.

Hi AG,

Thank you for the compliment on the photo! The plate was a bit too small, but I didn't feel like using another. LOL!

This was really good. I like it when the chunks of butter are really cold.

Hi babe_kl,

Thank you! This was realy hard work and only the second time I made this. The first time, I don't think I cooked it long enough. This time, I think it was just right. Now I just ahve to ration it. My arm is sore from stirring! =)

[anthony]

Hi Reid

That's a lot of steaming but it certainly looks worth the effort. What sort of flavour do pandan leaves have?

[Piggy]

Hi Reid,

Your serikaya looks great! Thanks for the recipe, I must try it out one of these days... :-)

[keiko]

Hi Reid - custard and coconut! It must be yummy! I've never heard of pandan leaves, what's that like?

[xiaolongnu]

I am very glad to see a recipe for this as I always thought about making it. That said, I wonder where you get the pandan leaves around here in Honolulu? The thing is, there is plenty of hala (pandan aka pandanus or screwpine) all over the place, but as far as I know it is only one particular kind of lau hala that provides the flavor used in Malaysian sweets. And of course I have no idea what that kind is called or how to recognize it. Do you know what kind it is or where it is sold? THANKS.

[stef]

Kaya - yum! My mum and I were at the supermarket looking for fresh coconuts to grate and squeeze milk from - to make this. I think it's a custard...a coconut custard - just not set into a jello mass.

[Reid]

Hi Anthony,

It's really hard to describe the flavor of pandan leaves because you can't really compare it to any known flavor really. I do think that they have more a fragrance than an overall flavor though. Sorry to be so elusive with an answer, but I just don't know. Anyone?

Hi Piggy,

Welcome to my blog!

I hope you try it and like it. =)

Hi Keiko,

Many people wonder what pandan leaves are like, and like I mentioned above, the flavor is really elusive.

Here is a link to a photo. Perhaps you've seen this around somewhere.

http://www.comp.nus.edu.sg/~dpuk/pix/2003_02_22/103_0337.JPG

Hi xiaolongnu,

Thank you for visiting my site...and you're welcome. The hala tree is not really the same as the pandanus used to flavor these desserts. It's very hard to find the plants here and I managed to get a cutting from a Vietnamese friend who has this growing in her yard. I have not seen the plant for sale anywhere.

You may want to try Asian Market on Beretania Street. The woman there might be able to tell you where you can get a plant from.

Hi Stef,

I love kaya too! Too bad I'm not in Singapore where I can just pop into any store and buy a bottle. For all the time it took to make, this was definitely worth it.

[Cin]

Oh Reid, I LOVE kaya and am always struggling to find a good one in Melbourne. When I was little, we used to buy it from a guy who came around in a motocycle and he used to sell home-made kaya (in Malaysia). I've often thought about making it but couldn't imagine myself putting in all that time! Am having second thoughts now...

[Jo]

That's a wonderful photo Reid. It looks like a grass of some sort. What does the stem look like? Bambooish or woody (like a rose or rosemary)? Is it one of those plants that take over and go nuts, or is it more "behaved"? Also, there is something on the leaves, is it water sprinkles or pollen or some other substance? One last question, do I ask to many questions? ::laughing::

[Reid]

Hi Cin,

Welcome! =)

Well at least you can find some in Australia, I can't even find it here in Hawaii! =( When I came back from Singapore, I brought a few bottles back with me, but since I ate it all up, if I wanted more, I had to make it.

If you were in my situation, I'm sure you would do the same.

Hi Jo,

I'm not sure what that is on the leaves, but the leaves are actually smooth and glossy. This plant can take over a small patch in no time if the growing conditions are right! So when planting this, you should actually put it in a corner somewhere.

The plant spreads by means of a tuber. There are actually no stems, just leaves and roots. Hope this helps.

[Jo]

IMMENSLY! Confirms that it is indeed a "grass" and would, therefore, require "containment of some sort.

[Anita]

Hi,
I think this is a wonderful recipe! Just wanted to let you know that we have a 'Sericaia' dessert in Portugal - I thought it was funny that the name is so similar and the recipe so different. Ours is like a custard but with flour and cinnamon - :-) and baked in the oven.

[boo_licious]

Reid, my hats off to you! That looks like some great kaya you have. I have always been scared to make it as it takes lots of time/patience which I never seem to have.

[Reid]

Hi Anita,

Welcome to my blog!

I agree that the recipe is really good. I'm glad I bought the book and was able to learn how to make this.

Thanks also for the link to your site. Great job thus far. I'll be waiting to see a post on sericaia soon.

Thanks again!

Hi boo_licious,

Thank you! It does take lots of time to make, doesn't it. My arm was sore for a while afterwards. =)

[jcheng]

Hi Reid,

That looks like "killer" kaya! Definitely has me salivating.

By the way, what brand of coconut cream did you use? Thanks in advance.

[Reid]

Hi jcheng,

Thanks for stopping by!

Actually, I didn't use any sort of canned coconut cream. I actually squeezed the cream from the coconuts themselves.

Thanks for the compliment! =)

[jcheng]

Thank YOU!

You have my utmost respect - squeezing your own coconut cream.

Kow-tow, kow-tow, kow-tow.

[Reid]

Hi jcheng,

It wasn't difficult. I just got tired after squeezing for an extended period. I have to give some credit to all those aunties that do it huh?

[jcheng]

Hi Reid,

I just wanted to let you know that I tried a new (and very very simple) technique for cooking Kaya yesterday and it turned out pretty good.

I followed Gina's Kitchencapers Kaya thread and made it using a crockpot (slow cooker) overnight.
See this link - http://www.kitchencapers.net/phpbb/viewtopic.php?t=1950

I added 9 large eggs, 1 can of coconut milk (400ml) and 500gms of sugar into the crockpot directly; used a Braun stick blender to dissolve the sugar and break up the eggs. I then added 10 frozen pandan leaves (washed of course). Set it on low and went to bed. 8 hours later, the kaya was ready, BUT it looked like egg custard.

Out came the handy Braun stick blender again and voila - super smooth and creamy!

However, it seemed a little thick, so next time, I might try it with 8 large eggs and maybe cut the sugar down to 1 lb.

Just FYI - Gina's forum has MANY kaya recipes - it seems that she has the most success from the JAM function on her breadmaker, but I do not own a breadmaker.

By the way, can you get fresh pandan leaves in Hawaii? I understand that the pandan plant in Hawaii is a little different, and used for other purposes other than culinary purposes.

[Reid]

Hi jcheng,

I don't know if I want to make this in a crock pot. Sounds like trouble if you ask me. Besides, I don't mind stirring until my arm feels like it's going to fall off. =)

It is actually very difficult to get pandan here. I did find a man that was growing pandan in a community garden and got a cutting from him.

The pandan plant that we have here is actually not the same type of pandan associated with this type of dessert. We call it hala. The leaves are used to make woven baskets and other items(lauhala). The sections of the fruit can be used to make dyes and leis.

They are actually two different species in the same family. Hala is pandanus odoratissimus and the pandan plant used to make kaya (among other things) is pandanus amaryllifolius.

Here's a link to some information on hala:

http://library.kcc.hawaii.edu/~soma/krauss/hala.html