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
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DAVINDER RAM
[email protected]This jam is calling my name.
natnael eshetu
[email protected]I'm drooling over this jam.
Vazzle Clinton
[email protected]This jam is on my to-make list.
Jusna Akter
[email protected]I'm definitely going to make this jam.
Ezatullah Michankhel
[email protected]This jam looks amazing!
Md Rimon Mondol
[email protected]I can't wait to try this recipe.
Faheem Baloch
[email protected]This jam is the perfect way to start my day.
Ramesh Majhi
[email protected]I've never had anything like this before. It's so unique and flavorful.
Pearl Estrada
[email protected]This jam is so easy to make, and it's so delicious.
El Magnifico
[email protected]I love the rich, creamy texture of this jam.
Maria Ponce
[email protected]This jam is amazing! It's the perfect balance of sweet and tangy.
Dyaan Khan
[email protected]I'm so glad I found this recipe. It's a new favorite in my house!
Faith Amwai
[email protected]This jam is a great way to add a tropical flair to your breakfast. It's also a great way to get your kids to eat more fruit.
Malik Ali Abdullah
[email protected]I love how versatile this jam is. I've used it on toast, waffles, pancakes, and even ice cream. It's delicious on everything!
Thurman
[email protected]I'm not a huge fan of coconut, but I really enjoyed this jam. The coconut flavor is very subtle, and it's not overpowering at all. The jam is also very smooth and creamy.
liam brough
[email protected]This jam is a bit time-consuming to make, but it's worth the effort. The flavor is out of this world! I highly recommend trying this recipe.
Brandon Mhakayakora
[email protected]I made this jam for a brunch party last weekend, and it was a huge hit. Everyone loved it! I served it with toast, waffles, and pancakes, and it was delicious on all of them.
Nabbaale Jovia
[email protected]This jam is a great way to use up leftover egg yolks. I always have a few extra yolks in the fridge, and this is a great way to use them up. The jam is also very easy to make, which is a bonus.
raja naveed
[email protected]I've never had kaya coconut egg jam before, but I'm so glad I tried this recipe. It's so unique and tasty. I love the combination of the coconut and the eggs.
betty couch
[email protected]This kaya coconut egg jam is absolutely delicious! It's so rich and flavorful, and the coconut adds a lovely tropical touch. I'll definitely be making this again.