In Indonesia, Malaysia, and Singapore, the spread of choice is not peanut butter or nutella, but srikaya. This delicious spread is made from a simple combination of eggs, coconut milk, pandan leaves, and sugar (you can use granulated sugar, brown sugar, or palm sugar for variation). Our traditional breakfast typically means a couple of toasts with srikaya, one egg (hard boiled or semi hard boiled), and a cup of hot coffee. As long as you have a double boiler pot, or simply hack it with a combination of a sauce pot plus a glass or stainless steel mixing bowl that fits snugly on top of the sauce pot, you should be good to go.
If you browse around for srikaya recipes, you will notice that cooking time can varies between 30 minutes to 1 hour. This can happen because of the difference in cooking temperature, and of course differing desired thickness of the spread. Personally I cook my srikaya in a barely simmering point, and I like to end up with a rather thick srikaya, which usually means around 50-60 minutes of total cooking time. For a thinner spread, you can probably get away with 40-50 minutes.
- 250 ml (1 cup) coconut milk
- 125 gram sugar (granulated sugar/brown sugar/palm sugar)
- 4 pandan leaves, knotted
- 4 eggs, beaten and strained
- Bring water to a boil in a double boiler, then reduce heat to a simmering point.
- Place all ingredients in the top pot of the double boiler, stir until sugar melts, and then stir frequently until thicken, about 45 minutes to 1 hour.
- Take off from heat, remove the pandan leaves, and let it cool slightly, then transfer to a clean glass jar. Store in the fridge and consume within 2 weeks.