Kaya is a delicious jam made from coconut milk, egg and sugar. It is very yummy to spread together with butter on bread. This is something I like to eat in my breakfast since I was a kid. My son likes to eat kaya too. Today, you can easily buy a kaya from grocery shop or supermarket. However, it is not difficult to homemade one yourself. As I mentioned earlier, it uses the most basic ingredients you can easily get.
Today, I will share with you the recipe to make kaya. I used this recipe to make kaya few days ago when mine finished. This is a recipe I found from internet. I actually came across a few websites that shared the recipe. At last, I decided to use the recipe from Rasa Malaysia. Rasa Malaysia is one of my favorite food blog that share a lot of cooking and baking recipes. I like this recipe. The sweetness is just nice. You must try it! Enjoy!
Kaya (Coconut Egg Jam) Recipe
Recipe adapted from Rasa Malaysia
Ingredients: - 5 eggs
- 200 grams sugar
- 300 ml fresh coconut milk
- 4 pandan leaves, tie into a knot
- 1 1/2 tablespoons corn starch + 1 1/2 tablespoons water
To make Caramel: - 50 grams sugar
Methods: - In a big bowl crack the eggs then follow by the coconut milk and sugar.
- Using a wire whisk, whisk the mixture well. Filter the mixture with a strainer.
- Transfer the egg mixture to a sauce pan and add the pandan leaves into the egg mixture.
- With medium low heat, cook the egg mixture until they are cooked. While cooking, make sure the egg mixture is stirred constantly. This process will take about 20 minutes.
- Add the corn starch mixture to thicken the kaya. Stir to combine well with the kaya. Don’t worry about the lumps that form in the jam.
- In the meantime, heat up the sugar in a sauce pan until the sugar melts and the color becomes golden brown. This is caramel. Add the caramel into the kaya and stir until combine well.
- Discard the pandan leaves and let the kaya jam cool down. Transfer the kaya to a blender. Blend it until reaches a silky smooth consistency and without lumps.
- Transfer the kaya to a bottle. You can keep it in the fridge for about a week.
Notes: - The original recipe from Rasa Malaysia uses 75 grams sugar to make caramel. While I use 50 grams sugar as I want a lighter color.
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