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Srikaya - Egg and Coconut Milk Spread

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.

Srikaya - Egg and Coconut Milk Spread

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.

Srikaya - Egg and Coconut Milk Spread

Srikaya - Egg and Coconut Milk Spread

Author: Anita Jacobson




Prep Time: 5 mins

Cook Time: 55 mins

Total Time: 1 hour

Serves: ~ 1 cup


  • 250 ml (1 cup) coconut milk
  • 125 gram sugar (granulated sugar/brown sugar/palm sugar)
  • 4 pandan leaves, knotted
  • 4 eggs, beaten and strained


  1. Bring water to a boil in a double boiler, then reduce heat to a simmering point.
  2. 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.
  3. 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.


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