KAYA (COCONUT EGG JAM)
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
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mansabali09
[email protected]This kaya jam is a delicious and unique addition to my pantry. I love using it as a spread on toast or crackers, or as a filling for pastries.
pramesh Cover
[email protected]I used this kaya jam to make kaya toast, and it was a huge hit with my family. The jam is so rich and flavorful, and it pairs perfectly with the crispy toast.
Travis Edwards
[email protected]I love the浓郁的椰子味of this kaya jam. It's the perfect way to add a tropical flair to my breakfast.
Ssentamu Umaar
[email protected]I've been looking for a kaya jam recipe that doesn't use pandan leaves. This recipe is perfect! It's easy to make and tastes amazing.
Tholha Ali
[email protected]This kaya jam is the perfect addition to my morning toast. It's sweet, creamy, and has a hint of coconut flavor. I love that it's also made with all-natural ingredients.
Gulnaz Gujjar
[email protected]I was a bit skeptical about making kaya jam, but I'm so glad I tried it! It's so delicious and versatile. I've used it on toast, pancakes, and waffles, and it's always a hit.
Nathan Mathews
[email protected]This kaya jam is a great way to use up leftover egg yolks. It's also a fun and easy project to do with kids.
Chantal Wilson
[email protected]I love the combination of coconut and eggs in this jam. It's so unique and flavorful. I will definitely be making this again.
K1ngM
[email protected]I've never made kaya jam before, but this recipe was easy to follow and turned out great! I used it to make kaya toast, and it was a hit with my family.
Mustak Ansari
[email protected]This kaya jam is absolutely delicious! It's so rich and creamy, with a perfect balance of sweetness and coconut flavor. I love spreading it on toast or using it as a filling for pastries.