Srikaya - Egg and Coconut Milk Spread

Method3 steps

1. 1

   Step 1: Bring water to a boil in a double boiler, then reduce heat to a simmering point.

   Uses Water for double-boiler bath (quantity unspecified, kept outside custard)

2. 2

   Step 2: Beat and strain the four eggs if not already prepared. Combine them with 250 ml coconut milk, 125 g chosen sugar and four knotted pandan leaves in the top bowl of the double boiler. Stir until sugar dissolves, then stir frequently over the gently simmering water for about 45–60 minutes, until thickened to the desired spread consistency and the custard reaches 71°C/160°F. Keep bath water outside the custard and replenish as needed.

   Cook egg-coconut spread in double boiler · 55 minUses 250 ml (1 cup) coconut milk · 125 g sugar: granulated OR brown OR palm sugar · 4 pandan leaves, knotted · 4 eggs, beaten and strained · gently simmering outside-bowl water bath

3. 3

   Step 3: Remove from heat and discard the pandan leaves. Let the spread cool slightly, transfer to clean covered containers and refrigerate promptly.

   Uses cooked thickened egg-coconut spread