Thai Kaya served with Brioche

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Thai Kaya served with Brioche

By Darryl Lim

Indulge in every bite of the crispy Brioche Bread dipped in thick, sweet Thai Kaya for a tea-time sweet treat!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 0 mins
Ready in : 15 mins Serves : 4-6 servings


  • 4 Egg yolks
  • 60g Brown Sugar
  • 20g Pandan leaf
  • 250g Coconut cream pasteurized
  • 200g Evaporated milk


Step 1: Extracting the Pandan flavour & colour

  1. Blend leaf with 100gm of evaporated milk.
  2. Strain mixture in a squeezer bag.

Step 2: Mix the custard

  1. Beat up egg yolks in a mixing bowl.
  2. Add sugar slowly.
  3. Pour in 200gm of coconut cream & mix well.
  4. Mix in pandan extract in step 1.
  5. Mix in the rest of the evaporated milk & mix well.

Step 3: Cooking the custard into kaya in hot water bath

  1. Prepare a pot of boiling water.
  2. Place mixing bowl into boiling water.
  3. Keep stirring custard with a whisk until custard thicken into cream.
  4. Pour in the last 50gm of coconut cream & mix well.
  5. Turn off the heat of the boiling water once kaya is creamy.
  6. Cool the kaya in tap water bath to further thicken the kaya before serving.

Step 4: Serve with Brioche

  1. Add a dash of evaporated milk to the kaya cream before serving it some toasted brioche bread.
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