Coconut Curd Kayasingapore Recipes

Steps:

• Whisk the sugar, yolks and coconut milk and then strain into a heatproof bowl.
• Place the bowl over a pot of rapidly simmering water (don't let the water touch the bottom of the bowl). Stir often until the curd starts to thicken.
• Once the curd is a bit thicker, you can stir a little less often.
• Cook about 45 minutes to an hour, or until thick enough to coat the back of a spoon without running together.
• Tip: If the custard doesn't seem to be thickening after 10-20 minutes, try increasing the heat.
• Cool and keep refrigerated. The curd will thicken as it cools.

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.

Steps:

• Make the kaya jam: Beat eggs in a large metal bowl. Using a blender, blend half of the coconut milk with the fresh pandan until the milk is fragrant and a light green color. Pour the pandan milk through a fine-mesh sieve into the bowl with the eggs. Use the back of a spoon to press liquid from leaves; discard leaves. Rinse the blender.
• Blend the remaining half of the coconut milk with palm sugar until smooth. Pour directly into the pandan egg mixture and whisk until fully incorporated. Set blender aside without washing.
• Fill a large pot with water to a depth of 2 inches. Bring to a simmer over medium. Set the bowl on the pot to create a double-boiler. (The water should not touch the bottom of the bowl.) Gently and frequently whisk the kaya mixture in figure-eight motions until thickened to the consistency of pudding, about 20 minutes. If you hear bubbling in the pot or see the kaya begin to clump, lower the heat.
• Blend the cooked kaya to smooth out any clumps. You should have about 3 1/2 cups. Refrigerate in an airtight container for up to 30 days. It will thicken more when chilled.
• Make the toast: Fill a small pot with water, cover and bring to a boil over high. Once boiling, gently add the eggs, cover and immediately remove from heat. Let eggs sit undisturbed for 6 minutes. Strain eggs and run under cold water until cool enough to handle. Crack and peel one end of each egg, and gently run a spoon along the inside of the shell to extract the egg within. Divide the eggs between two small bowls. Drizzle with the soy sauce and season with pepper, if using.
• Toast the bread and spread about 2 tablespoons kaya jam on the warm slices. Place the cold salted butter slices evenly on top of 2 slices and sandwich with the other slices. Cut each sandwich in half using the tip of a knife to avoid pressing too firmly on it and serve with the bowls of eggs for dipping.

Steps:

• Preheat oven to 350 degrees. Bake coconut on a baking sheet until dry but not golden, about 10 minutes. Let cool.
• In a medium saucepan, whisk together sugar, cornstarch, both zests, and salt. Whisk in egg yolks, then both lemon juices. Add butter and cook over medium heat, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and bubbles are forming in center of pan, about 9 minutes.
• Pass mixture through a fine-mesh sieve into a bowl. Press a piece of plastic wrap directly on surface of curd. Let cool 30 minutes, then refrigerate until very firm and cold, at least 2 hours and up to 3 days. Before using, whisk to loosen, then stir in coconut.