Singapore is a true melting pot. In every kitchen, you’ll find time honored traditions from around the world, especially India, China, Malaysia, and Europe. Today’s recipe, Kaya, belies the British influence on the islands.
Think tea time and crumpets. But Asian-style.
Here’s the skinny: Kaya is Coconut Curd.
Curd is a spread that’s thickened with egg yolks… In this sense, Kaya is just like Britain’s much adored lemon curd, but with the hauntingly addictive flavor of rich, velvety coconut milk instead of tart lemon juice. While the tropical spread would be incredible between cake layers, the most traditional use in Singapore is on toast for breakfast or teatime.
| Servings | Prep Time |
| 1 jar | 5 minutes |
| Cook Time |
| 45-60 minutes |
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Singapore is a true melting pot. In every kitchen, you’ll find time honored traditions from around the world, especially India, China, Malaysia, and Europe. Today’s recipe, Kaya, belies the British influence on the islands.
Think tea time and crumpets. But Asian-style.
Here’s the skinny: Kaya is Coconut Curd.
Curd is a spread that’s thickened with egg yolks… In this sense, Kaya is just like Britain’s much adored lemon curd, but with the hauntingly addictive flavor of rich, velvety coconut milk instead of tart lemon juice. While the tropical spread would be incredible between cake layers, the most traditional use in Singapore is on toast for breakfast or teatime.
|
Ingredients
- 13.5 fl oz coconut milk (not light)
- 3 large egg yolks
- 3/4 cup sugar
Servings: jar
Units:
Instructions
- Gather the sugar, yolks, and coconut milk. Whisk together and strain into a heatproof bowl.
- Place 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. Tip: If the custard doesn’t seem to be thickening after 10-20 minutes, try increasing the heat. 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.
- Cool and keep refrigerated. The curd will thicken as it cools.