Kaya is a rich, delicious, sweet jam/curd made from a base of coconut milk, eggs and sugar. The word 'kaya' means rich in the Malay language and hence represents the texture of this popular food.
Unfortunately canned kaya never really taste as good as freshly make kaya, so I decided to make some at home. Pandan leaves might not be so easily available but have a look in Asian (Thai) shop, they most probably will have it. Worst case, omit it and replace with a bit of vanilla extract. Not the same, but as good as it gets.
Ingredients:-
(makes about 250ml jam)
165ml coconut milk
3 eggs
80 caster sugar
3 pandan leaves, tie into knots
Typically serve with buttered toast together with a cup of locally brew black coffee and a couple of soft boiled egg, this widely popular breakfast / tea combination in Malaysia & Singapore is also one of Mr.T's favorite when we visit Malaysia. Kaya is also widely use together with cakes and pastries in Malaysia.
Unfortunately canned kaya never really taste as good as freshly make kaya, so I decided to make some at home. Pandan leaves might not be so easily available but have a look in Asian (Thai) shop, they most probably will have it. Worst case, omit it and replace with a bit of vanilla extract. Not the same, but as good as it gets.
Ingredients:-
(makes about 250ml jam)
165ml coconut milk
3 eggs
80 caster sugar
3 pandan leaves, tie into knots
1 tsp flour
for caramel:-
2tbsp (25g) sugar
Methods:
1. Crack the eggs into a big bowl or container, then add flour, coconut coconut milk and sugar. Whisk well, or using an electronic hand mixer, whisk the mixture well. Filter the mixture with a strainer.
2. Transfer the egg mixture into a non-stick sauce pan. Add the pandan leaves into the egg mixture and turn on the heat to medium low.
for caramel:-
2tbsp (25g) sugar
Methods:
1. Crack the eggs into a big bowl or container, then add flour, coconut coconut milk and sugar. Whisk well, or using an electronic hand mixer, whisk the mixture well. Filter the mixture with a strainer.
2. Transfer the egg mixture into a non-stick sauce pan. Add the pandan leaves into the egg mixture and turn on the heat to medium low.
3. Using a heat resistance spatula or a wooden spatula, keep stirring the mixture until they are cooked & thicken, about 20 minutes. Remove mixture from heat.
4. In a separate sauce pan, heat up the sugar for the Caramel in a sauce pan until the sugar melts into caramel. When the color becomes golden brown, add the caramel into the kaya, stir to combine well. The color of the kaya should be golden brown.
5. Let the kaya jam cool down, discard the pandan leaves and transfer the kaya to a jam bottle. The kaya can be kept in the fridge for about a week.
4. In a separate sauce pan, heat up the sugar for the Caramel in a sauce pan until the sugar melts into caramel. When the color becomes golden brown, add the caramel into the kaya, stir to combine well. The color of the kaya should be golden brown.
5. Let the kaya jam cool down, discard the pandan leaves and transfer the kaya to a jam bottle. The kaya can be kept in the fridge for about a week.
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