Diana and I love our morning toast slather with butter and rich Kaya or sometime we simply eat it with our crackers. We are able to buy this jam from the Asian market but they are not as good as the homemade one. That is why I prefer to make it myself. Make from coconut milk, some eggs, sugar and a few pandan leaves. Sound simple enough? Making kaya need a bit of patience as you have to stand at the stove, constantly stirring it for over an hour. In the end you will be rewarded with a pot of rich, sweet and fragrant jam to eat it with your toast. ENJOY!!
Kaya, or coconut egg jam, is made from coconut milk, duck or chicken eggs which are flavored by pandan leaf and sweetened with sugar. The spread originated in Southeast Asia, most likely Indonesia or Malaysia. This is reflected by its tropical ingredients santan (coconut milk) and pandan leaf. Kaya is sweet and creamy, available in golden brown or green colored spread depending on the amount of pandan and extent of caramelization of the sugar. As with other jams, kaya is typically spread on toast and eaten in the morning but is enjoyed throughout the day. Kaya is also used as a topping for dessert like pulut tekan, a dessert of glutinous rice.
8 extra large eggs
400 ml thick coconut milk
380 grm sugar
6 Pandan/ screwpine leaves
1. Whisk the egg and sugar until well combined. Strain through a sieve. Then add in the coconut milk.
2. Pour the mixture in a thick heavy bottom saucepan. Tie the pandan leaves into a knot and put it into the mixture. Cook the mixture over the lowest heat on the stove. Cook and stir constantly until smooth and mixture thickens. (do not turn up the heat or else the mixture will lumpy or become scramble eggs. You can also cook this kaya in a double boiler)
3. Store in the fridge once it’s cool.
Note : 1. If you like your kaya to be really smooth, just put it in the blender and blend it for a few second when it is cool. 2. If you like caramel colored kaya, just take 100 gram of the sugar and cook it until it turn into caramel, then add about ½ of the coconut milk. Stir till sugar dissolves. Set it to cool and add into the egg mixture before cooking. Since I can't get fresh coconut milk here I just used the can coconut milk.