kaya

Kaya is a delicious Malaysian jam made with coconut, eggs and caramel. Rich and aromatic jam which is perfect for toast and a cup of coffee.&nbsp;

Kaya (Malaysian Coconut Egg Jam)

eggs

200 g sugar, (7 oz.)

coconut cream

coconut milk

pandan leaves, tie into a knot

cornstarch + 1 1/2 tablespoons water

sugar

Crack the eggs into a big bowl or...

Crack the eggs into a big bowl or container, follow by the coconut cream, coconut milk, and sugar. Whisk well, or using an electronic hand mixer, whisk the mixture well. Filter the mixture with a strainer.

Transfer the egg mixture into a sauce pan...

Transfer the egg mixture into a sauce pan (non-stick preferred). Add the pandan leaves into the egg mixture and turn on the heat to medium low. Using a wood spatula or a pair of wooden chopsticks, keep stirring the mixture until they are cooked, about 20 minutes. To thicken the kaya, add the corn starch mixture, stir to combine well with the kaya. Please take note that lumps will form in the jam.

In the meantime, heat up the sugar for...

In the meantime, heat up the sugar for the Caramel in a sauce pan until the sugar melts into caramel. When the color becomes golden brown, add the caramel into the kaya, stir to combine well. The color of the kaya should be golden brown. Turn off the heat.

Let the kaya jam cool down, discard the...

Let the kaya jam cool down, discard the pandan leaves and transfer the kaya to a blender. Blend until it reaches a silky smooth consistency and without lumps. Transfer the kaya to a jam bottle. You can keep it in the fridge for about a week.

Learn how to make easy, authentic, smooth, and creamy Hainanese kaya / srikaya jam in 10 minutes instead of hours of stirring. Recipe is for both palm sugar kaya jam or pandan flavored kaya jam.

Easy Authentic 10-Minute Kaya Jam (Palm Sugar Kaya or Pandan Kaya)

200 ml canned coconut cream (see notes 1)

egg eggs (beaten)

gr sugar

gr palm sugar

pandan leaves/screwpine leaves (knotted)

Make sure you separate the egg yolks from the white very carefully. Leaving as little trace of egg whites as possible when separating. If there is a trace of egg whites, you can run the egg yolks through the sieve. This is to ensure you don't get any lumps in the kaya. Otherwise, beat the yolks until smooth just using a regular fork is perfectly fine. Run it through the sieve if you want to

Separating egg yolks from the whites:

Place coconut cream, sugars, pandan leaves (for regular kaya), pandan extract or pandan juice (for pandan kaya) in a saucepan

Cook over medium heat and just cook until the sugar melted. It shouldn&#039;t be boiling, just heated to warm

Tempering the egg yolks:

With one hand still beating the egg yolks, the other hand holding the saucepan with coconut cream, add&nbsp;1/4 of the coconut cream mixture

Continue doing so several times

Then you can pour the egg mixture back to the saucepan

Stir to mix everything and then place this on the stove over low-medium heat

Continue to stir over low-medium heat. Don&#39;t crank up the heat too much as the texture won&#39;t be as smooth. The mixture started to thicken for me at around 8 minutes mark and continue to stir

At around 10 minutes mark, the kaya should coat the back of the spatula thickly but still has that spreadable consistency. The kaya will continue to thicken once it cools down completely. So don&#039;t cook it until it&#039;s too thick. Discard the pandan leaves. If you use pandan juice instead of extract, you may need to cook just a bit longer to get to this consistency. Remove from the heat

If the texture of the kaya is not as smooth, you can use a blender or an immersion blender to smooth out the mixture

Once the kaya has cooled down completely, transfer to a glass jar and secure the lid. Put in the refrigerator for up to 1 week. I do not recommend freezing as they tend to separate

Storing:

The kaya tends to &quot;harden&quot; a bit after refrigeration. There is fat in the coconut cream. Simply leave them to come to room temperature before serving and they&#039;ll soften

Serving:

https://content.jwplatform.com/videos/71E3KeWz.mp4

Learn how to make easy, authentic, traditional, smooth, and creamy kaya / srikaya jam in 10 minutes instead of hours of stirring. The recipe is for both palm sugar kaya jam or pandan flavored kaya jam.

Easy 10-minute Kaya Jam

Top 2 kaya recipes from across the web

The most viewed kaya recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Kaya (Malaysian Coconut Egg Jam)

Easy Authentic 10-Minute Kaya Jam (...

Top 2 kaya recipes from across the web

The most viewed kaya recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kaya (Malaysian Coconut Egg Jam)

Easy Authentic 10-Minute Kaya Jam (...

The most viewed kaya recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine