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Rich Egg Custard with Palm Sugar (Serikaya) Recipe

Rich Egg Custard with Palm Sugar (Serikaya) Recipe

Rich Egg Custard with Palm Sugar (Serikaya) Recipe

This custard is prepared using egg yolks and palm sugar to give it a richer flavour. Serikaya or kaya, as it is popularly known, is delicious on toasted bread and butter and often eaten with glutinous rice dishes too.

Ingredients :

    • 5 egg yolks
    • 1 pandanus leaf, raked lengthwise with a fork, bruised, tied into a knot
    • 250 g (11/4 cups) shaved palm sugar or dark brown sugar
    • 1 cup (250 ml) thick coconut milk

Method :

    1. Whisk the egg yolks and pandanus leaf gently in a mixing bowl. Add the palm sugar and continue beating.
    2. Stir in the coconut milk and keep beating until the palm sugar completely dissolves.
    3. Discard the pandanus leaf. Sieve the mixture through a muslin cloth into a heatproof container.
    4. Partially fill a large wok or pot with water (steamer should not touch the water) and bring to a rapid boil. Steam the egg custard for 2 hours or until the custard sets.

Serves 2–4
Preparation time : 15 mins
Cooking time : 2 hours