SERIKAYA

INGREDIENTS

10 extra large eggs, at room temperature
350 g fine granulated sugar
1 tsp vanilla essence
100 g gula melaka
2 cans ( 800 ml ) coconut cream
6 pandan leaves
a pinch of salt



METHOD

1. In a pan add coconut cream, gula melaka, sugar and salt to dissolve in a medium heat. Strain and let it cool completely.

2. In a bowl, add the eggs and whisk until well mixed. Then add the cooled coconut mixture to the eggs and stir well to mix. Strain to a medium pan bowl. Add in washed and dried pandan leaves.

3. Fill the pot which you are using to steam the kaya with enough water to reach halfway up the bowl, after you have put a metal stand on the base of the pot. Bring the water to the boil. Lower the heat and keep the water just below boiling point.

4. Put the bowl pan in the pot of water and stir the kaya mixture continuously for about 60 minutes. Take the bowl pan up and bring the water in the pot to boil over high heat. This time the water can be boiling vigorously. Put in the bowl pan, make sure the water is not higher than halfway up its side.

5. Keep stirring for half to three quarters of an hour till the mixture is a thick, creamy paste. The more constantly you stir, the smoother the kaya will be.

6. Let in cool completely and store in a container.

7. Kaya is eaten like jam with bread and butter or with crackers.