Kaya is very popular in South East Asia, including Singapore and Malaysia. Normally it is served on toast with butter, a poached egg and coffee but I have used it for my Crepes – it’s like Nutella from South East Asia!
Cooking time: 60 minutes
4 egg yolks
1 whole egg
250ml coconut milk
200g dark palm sugar, grated
3-4 pandan leaves, tied into a knot
Makes : 8 medium size crapes
1 cup flour
1 cup whole milk
1/2 tsp salt
1 Tbsp butter, melted
1 Tbsp sugar
Berries (I used strawberries and raspberry)
- Bring 1 liter of water to the boil in a pot, then reduce to a medium heat and simmer.
- In a bowl, mix egg yolks, egg and palm sugar with a whisk (you will see a lump of palm sugar but this will melt).
- Pour coconut milk in the bowl and mix well. Add pandan leaves.
- Place the bowl of egg mixture on top of the pot (make sure the bowl is not touching the water underneath) and cook for 1 hour. Stir occasionally.
- Once the mixture has reduced to about two thirds, remove the bowl from the heat to cool.
- Once the jam has cooled, remove pandan leaves, place the jam in a clean jar, then refrigerate.
- To make crepes, mix egg and milk in a large bowl. Add flour, sugar, salt and mix until smooth. Add melted butter and mix well. Cover with cling wrap and rest in the fridge for 30 minutes. I prefer to rest it overnight.
- Place a small, non-stick frying pan over medium-high heat and pour in a small ladleful of batter. Spread with the back of the ladle to make a thin circle.
- Cook for a minute or until the back of the crapes are slightly brown. Flip over and cook on the other side for a minute. Remove from heat and repeat until you finish all the batter.
- Serve the crepes with kaya jam, sliced banana and berries. If you like you can add coconut chips!