Best 2 Kaya Coconut Egg Jam Recipes

**Kaya Coconut Egg Jam: A Culinary Journey Through Southeast Asia**

Indulge in the rich flavors and velvety texture of Kaya Coconut Egg Jam, a delectable spread with origins in Southeast Asia. This sweet and savory condiment, also known as Coconut Jam or Egg Custard Jam, is a staple in many regional cuisines, particularly in Malaysia, Singapore, Indonesia, and Thailand. Kaya boasts a unique blend of coconut milk, eggs, and sugar, simmered until it reaches a thick, luscious consistency. Its versatility extends beyond toast and bread, making it a delightful accompaniment to pancakes, waffles, and even ice cream. Embark on a culinary adventure with our curated collection of Kaya recipes, ranging from classic to contemporary variations. Discover the secrets to achieving the perfect balance of sweetness and savoriness, and elevate your culinary repertoire with this Southeast Asian gem.

Here are our top 2 tried and tested recipes!

COCONUT JAM (KAYA) RECIPE BY TASTY

Coconut Jam (Kaya) Recipe by Tasty image

Try breakfast the Singaporean way, with Coconut Jam (Kaya) on toast.

Provided by VisitSingapore

Categories Snacks

Time 30m

Yield 10 servings

Number Of Ingredients 14

Ingredients

4 eggs
1 cup coconut milk
1 cup coconut cream
1 cup sugar
1 tablespoon cornstarch
1 tablespoon water
5 pandan leaves, halved
3 tablespoons water
½ cup sugar
2 slices toast, crust removed
1 tablespoon butter
soft boiled egg
1 teaspoon soy sauce
pepper, to taste

Steps:

To make the pandan extract, blend pandan leaves with water, then strain through a sieve.
Add coconut milk, coconut cream, eggs, pandan extract, and sugar to a bowl. Mix thoroughly then add to a saucepan.
Place the saucepan on very low heat and continuously stir for approximately 20 minutes. Be careful not to let the pan get too hot or the eggs will cook too quickly.
Combine cornstarch and water, then pour into mixture and stir rapidly until it starts to thicken.
To make caramel, add sugar to a pan on medium heat and allow to completely melt until golden brown. Add the caramel to the Kaya and stir until completely dissolved.
Run kaya through a sieve, then store in a mason jar. Refrigerate overnight until set.
To serve, add a slice of butter to toast then dollop with a spoonful of Kaya, and add the other slice of toast on top. Serve with a soft boiled egg with a dash of soy sauce and pepper on the side.
Enjoy!

Nutrition Facts : Calories 257 calories, Carbohydrate 24 grams, Fat 16 grams, Fiber 0 grams, Protein 4 grams, Sugar 32 grams

KAYA (COCONUT EGG JAM)

Kaya (Coconut Egg Jam) image

I got introduced to this sweet spread by my husband and his Malay relatives. The recipe is from his family in Singapore. The following is from Wikipedia: "Kaya, also called Srikaya (from the word meaning "rich" in Malay based on its golden color) or coconut egg jam, is a coconut jam 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. The original color reflects the color of the yolks used in the making. It is sometimes available as a golden brown or green colored spread depending on the amount of pandan and extent of caramelization of 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."

Provided by Daisy Hartmann

Categories Breakfast

Time 2h30m

Yield 20 serving(s)

Number Of Ingredients 5

Ingredients

10 eggs
400 g white sugar
4 -5 pandan leaves (tear a bit of each leaf and tie it into a knot)
1 muslin, bag (or cheesecloth for sieving)
1/2 cup thick coconut milk (santan)

Steps:

Break the eggs into an enamel pot.
Mix the egg yolks and whites by stirring gently. (Do not whisk as you don't want to create bubbles.).
Sift the eggs using the muslin bag into another enamel pot. (This removes the egg white lumps.).
After the eggs are sifted, add in the sugar and stir for about 10 minutes until sugar is mixed inches.
Place the pot into a double boiler (ie. Into another bigger pot with water in it to create indirect heat. Place a cloth at the base of the bigger pot to keep the smaller pot steady.) and keep stirring. Mix in the coconut milk after half-an-hour of stirring. Add pandan leaves. Stir for another 15 minutes to half-an-hour.
When the mixture starts to thicken, turn off the fire, and leave the pot covered for 8-10 minutes.
(If you notice that the mixture is thickening quickly, remove from the fire immediately.).
Remove the leaves and stir again until it has the texture of starch or porridge.
Leave to cool. Serve warm with cream crackers.
Store in dry containers. Place in the fridge after two weeks.
Note that water should NOT come in touch with the mixture at any point during the process of cooking and after that.
You can cook up to 30 eggs each time.

Nutrition Facts : Calories 63.2, Fat 3.6, SaturatedFat 1.9, Cholesterol 93, Sodium 38.2, Carbohydrate 4.4, Sugar 4.2, Protein 3.2

Tips:

- To make the perfect kaya, use fresh coconut milk. Canned coconut milk can be used, but it will not produce as rich a flavor. - If you are using canned coconut milk, be sure to use full-fat coconut milk. - Use large eggs for the best results. - Do not overcook the kaya, or it will become thick and grainy. - Keep the kaya in a clean, airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Kaya is a delicious and versatile spread that can be enjoyed on toast, crackers, or fruit. It can also be used as a filling for pastries or cakes. With its rich coconut flavor, kaya is a popular ingredient in many Southeast Asian dishes.