23 gennaio 2013

Kaya Bread Pudding

About kaya

Coconut jam, coco jam, or kaya (Malay: kaya or seri kaya) is a food spread, a custard jam in the general sense, consumed mainly in Southeast Asia and made from a base of coconut and sugar.

Kaya, also called srikaya (from the word meaning “rich” in Malay based on its golden colour) or coconut egg jam, is a coconut jam made from cocnut milk, duck or chicken eggs which are flavoured by pandan leaf and sweetened with sugar. The spread originated in Southeast Asia, most likely Indonesia or Malaysia. This is reflected by its tropical ingredients santan (coconut milk) and pandan leaf. Kaya is sweet and creamy, available as a golden brown or green coloured spread depending on the amount of pandan and extent of caramelization of the sugar. As with other jams, kaya is typically spread on toast to make kaya toast and eaten in the morning but is enjoyed throughout the day. It is also used with glutinous rice to make kuih seri kaya.


100 gm baguette
80 gm unsalted butter
kaya, as needed
200 ml milk
60 gm granulated sugar
4 eggs
200 ml whipping cream
20 gm raisins
icing sugar, as needed
vanilla sauce, as needed

For Kaya

2 eggs
100 gm caster sugar
50 ml milk
10 gm desiccated coconut

For vanilla sauce

1 stick vanilla pod
120 ml milk
30 gm caster sugar
2 egg yolks, beaten

1. Preheat the oven to 200ºC.

2. To prepare the kaya, whisk eggs and sugar in a mixing bowl over simmering water.

3. Stir in desiccated coconut and milk until custard like, for around 20 minutes.

4. Sieve, cool and cover with clingfilm. Stand for 2 hours.

5. For the vanilla sauce. Scrape seeds from the split vanilla pod into a saucepan.

6. Add milk and sugar. Scald.

7. Pour into beaten egg yolks.
8. Return the egg mixture to the saucepan and simmer until thickened.

9. For the bread pudding. Pan fry sliced baguette in butter.

10. Spread each slice with kaya. Line neatly on buttered baking dish.

11. Heat milk with sugar.

12. Whisk egg with cream.

13. Pour hot milk over egg mixture.

14. Pour egg milk over bread.

15. Sprinkle with raisins.

16. Soak the bread for 15-30 minutes.

17. Bake in bain-marie for 30-45 minutes until puffed and golden.

18. Just before serving, sprinkle with icing sugar.

19. Serve hot with vanilla sauce.

**From “A step by step guide to homemade dessert” and “Wikipedia, the free encyclopedia”* 

Nessun commento:

Posta un commento