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

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Smooth Creamy Pandan Kaya (Coconut Milk Egg Jam) | MyKitchen101en

Yields: 550 g

Ingredients:

  • 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
 

Directions:

1 Combine coconut milk, pandan juice and sugar, mix until sugar is dissolved.

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2 Beat the eggs gently, add in and mix well.

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3 Sieve the coconut milk egg mixture.

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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.

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5 After cooking for 5 minutes, the mixture starts to thicken, turn to medium-low heat, continue cooking for another 3 minutes.

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6 After another 3 minutes, the mixture has thickened.

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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).

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8 After 1 hour, the kaya is cooked.

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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).

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10 Add caramel to kaya and mix well.

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11 Whisk the kaya using a balloon whisk until the kaya is smooth.

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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.)

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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.