Kaya is a very popular spread among Malaysian and Singaporean. It is made with coconut milk and eggs, usually served with bread or cream cracker.
CHINESE VERSION: 香兰加椰酱
Smooth Creamy Pandan Kaya (Coconut Milk Egg Jam) | MyKitchen101en
Yields: 550 g
- 280 ml thick coconut milk
- 1 1/2 tbsps pandan juice
- 250 g fine sugar
- 5 eggs (grade A)
Ingredients for caramel:
- 30 g fine sugar
- 1 tsp hot water
1 Combine coconut milk, pandan juice and sugar, mix until sugar is dissolved.
2 Beat the eggs gently, add in and mix well.
3 Sieve the coconut milk egg mixture.
4 Bring 1/3 large pot of water to the boil, reduce to medium heat, cook the coconut milk egg mixture using double-boiler method, keep stirring.
5 After cooking for 5 minutes, the mixture starts to thicken, turn to medium-low heat, continue cooking for another 3 minutes.
6 After another 3 minutes, the mixture has thickened.
7 Turn to low heat, cover with a lid (tied with a piece of cloth), continue cooking for 1 hour (DO NOT remove the lid while cooking).
8 After 1 hour, the kaya is cooked.
9 Making the caramel: Put sugar in a saucepan, heat over low heat until sugar starts to melt. Add in hot water, continue to cook until it becomes caramel (DO NOT over stir).
10 Add caramel to kaya and mix well.
11 Whisk the kaya using a balloon whisk until the kaya is smooth.
12 Fill the kaya into clean jars, keep refrigerated when it is completely cooled. (To consume, take out the desired portion using a clean and dry spoon and return to fridge immediately.)
Tips for cooking a smooth and creamy kaya (sharing of personal experience):
1 Start cooking with medium heat, when the mixture starts to thicken, turn to medium-low heat immediately.
2 When the mixture has thickened to the desired consistency (as shown in the video, DON’T cook until TOO thick), turn to low heat immediately.
3 Tie the lid with a large piece of cloth to prevent condensation water from dripping into kaya.
4 DO NOT remove the lid while cooking to prevent water loss that will result in a drier and less smooth kaya.
5 The ratio between egg and coconut milk is also important. The ratio for this recipe is: 1 egg (size A) to 56 ml coconut milk. If you use less coconut milk, it will also result in a less smooth kaya.
6 Always use a balloon whisk to whisk until the kaya is very smooth.