Recipe – Kaya (Coconut Jam)
I was reading Jackie’s blog (Yummy Stuff Goes Here) yesterday, and I saw her latest post Kaya recipe from Madam Kwong. Since it looks so easy, I spent my afternoon making kaya!
Kaya, also called Srikaya (from the word meaning “rich” in Malay based on its golden color) or coconut jam, is made from coconut milk and eggs, flavored by pandan leaf and sweetened with sugar. The spread is sometimes in brown, if you caramelize the sugar.
As a popular local jam, kaya is typically spread on toast to make kaya toast and eaten in the morning but is mostly enjoyed throughout the day.
Making kaya at home is easy yet time consuming. The original recipe by Madam Kwong actually requires stirring every 10 minutes, however I decided to stir continuously for an hour (with some help from my Grandpa! haha). I think I would have more toned arms by now!
You would have notice my kaya turns out to be more mustard in colour instead of green. That’s because I added water while blending the pandan leaves, hence it turns out to be diluted. And guess what, halfway through our stirring, there was no more gas! So for me, it took longer than usual.
I am glad it turned out well. Creamy and sweet, goes well with the bread toast. It took me 3 tries to succeed toasting the bread. The first time I toasted for 5 mins, my bread was burnt. In the end, I toasted for 2 mins.
Kaya (Coconut Jam)
- 10 eggs
- 450 g sugar
- 20 g freshly pressed pandan juice
- 500 ml coconut milk
- Whisk the eggs and sugar together.
- Mix in coconut milk and add in pandan juice.
- Fill the base of a double boiler with water and bring to boil.
- Add the mixture to the top unit and keep stirring for 1 hour until the mixture reaches a smooth consistency.
- Cool and bottle up. The kaya can be kept in a fridge up to 2 months.
To achieve smooth consistency, use hand held blender to blend the kaya.
Adapted from Yummy Stuff Goes Here