Homemade Kaya - Egg Custard with Coconut Milk
Homemade kaya or sekaya (rich custard made with coconut milk, sugar and eggs) uses very simple ingredients. Why should you make your own kaya?
The ingredients are cheap and readily available, it does not contain any artificial preservatives or flavorings and it tastes delicious!
Sure, you can buy canned kaya at the supermarket but isn't making your own is much better than the one you buy from the store?
Yes, the tricky part is the technique you use while double boiling the mixture so that it will not turn lumpy. I would like to assure you, if you follow my methods below, you will get perfect kaya every time.
If you do not have a double boiler, fret not. Ordinary stock pot filled with slowly simmering water on the stove, with a wok on top of it will work just as well.
The resulting kaya would be smooth and even in color also.
Its sweet, creamy texture, coupled with real butter on toast is a real treat. Kaya is also available from your typical Indian roti man. However, nothing beats kaya made by yourself. Such a labor of love to your beloved family.
The Indian roti man (Mamak roti) will cut the bread or buns and spread them with margarine (Planta) or kaya or both, depending on your request.
Kaya spread on white bread (roti benggali) is a unique Malaysian way of eating it. At an authentic kopi tiam place, the bread is toasted over charcoal fire before wiping the toast with kaya.
Kaya is also used as a filling for kuih pau (steamed bun) and also for the topping for pulut sekaya (or sometimes called seri muka), a Malaysian dessert with glutinuous rice.
Here is the recipe:
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