Coconut Curd Kayasingapore Recipes

COCONUT CURD | KAYA(SINGAPORE)

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.

COCONUT LEMON CURD

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.

COCONUT CANDY (FROM SINGAPORE)

Steps:

• Put everything except the vanilla into a sturdy pan.
• Cook over slow fire until the sugar has dissolved and the pot contents are boiling.
• Stir constantly to stop the mixture from burning.
• I used a long wooden spoon.
• Continue cooking the mixture until it thickens, becomes a lump, leaves the side of the pan and cystalisation begins.
• Add colouring (if using) when the mixture is about to be taken off the fire.
• Add vanilla and stir well.
• Spread mixture on buttered tin (we used a square 1" high tin) Do not press down too much.
• Cut the mixture into squares when it has cooled slightly.
• When it has cooled down (it'll be hard), use a knife and cut through the grooves and separate the pieces.

KAYA (COCONUT EGG JAM)

Steps:

• Break the eggs into an enamel pot.
• Mix the egg yolks and whites by stirring gently. (Do not whisk as you don't want to create bubbles.).
• Sift the eggs using the muslin bag into another enamel pot. (This removes the egg white lumps.).
• After the eggs are sifted, add in the sugar and stir for about 10 minutes until sugar is mixed inches.
• Place the pot into a double boiler (ie. Into another bigger pot with water in it to create indirect heat. Place a cloth at the base of the bigger pot to keep the smaller pot steady.) and keep stirring. Mix in the coconut milk after half-an-hour of stirring. Add pandan leaves. Stir for another 15 minutes to half-an-hour.
• When the mixture starts to thicken, turn off the fire, and leave the pot covered for 8-10 minutes.
• (If you notice that the mixture is thickening quickly, remove from the fire immediately.).
• Remove the leaves and stir again until it has the texture of starch or porridge.
• Leave to cool. Serve warm with cream crackers.
• Store in dry containers. Place in the fridge after two weeks.
• Note that water should NOT come in touch with the mixture at any point during the process of cooking and after that.
• You can cook up to 30 eggs each time.