Kaya (means rich in Malay) is a very popular spread among Malaysian and Singaporean. The common flavour are Caramel Kaya, Pandan Kaya and Original flavour Kaya. Kaya is usually served with bread, cream cracker, Kuih Pulut Tekan, etc. The key ingredients for Kaya are coconut milk, eggs and sugar, pandan leaves are usually added when cooking kaya for the fragrance.
Cooking kaya is not difficult, but to get a smooth, creamy and fragrant kaya might be quite challenging. Here are some tips for cooking a good quality kaya from my personal experience:
- For best result, use pure fresh thick coconut milk without any additives. Store-bought coconut milk
might yield a less desirable result as it is less pure.
Please refer: How to Extract Thick Coconut Milk From Fresh Grated Coconut - The ratio between egg and coconut milk is also important. The ratio of egg and coconut milk for this
recipe is: 1 egg (size A) to about 57 ml coconut milk. If you use less coconut milk, it will also result in a
less smooth kaya. - The bottom of mixing bowl with mixture shouldn’t touch the hot water at the bottom so that it is not too hot.
- When the mixture has thickened to the consistency as shown in the video, turn to low heat immediately,
don’t cook until too thick. - Get the lid tied with a large piece of cloth (to prevent condensation water from dripping into kaya) in
advance as you need to cover the kaya immediately when it has thickened. - The kaya is already cooked when it has thickened, simmering for 45 minutes will make the kaya more
fragrant. If you double the recipe, increase the simmering time to 1 hour 30 minutes. - Do not remove the lid while simmering for 45 minutes to prevent water loss that will result in a drier
and less smooth kaya. - Always use a balloon whisk to whisk until the kaya is very smooth.
CHINESE VERSION: 如何制作焦糖加椰Kaya
CARAMEL KAYA RECIPE| MYKITCHEN101EN
Yields: about 500 g (25 servings)
INGREDIENTS FOR CARAMEL KAYA:
- 180 g + 40 g fine sugar
- 2 tbsps hot water
- 230 ml thick coconut milk*
- 4 egg (grade A)
- 3 pandan leaves
DIRECTIONS FOR MAKING CARAMEL KAYA:
1 Heat 40 g of sugar over low heat until sugar starts to melt. Add in ½ tbsp of hot water, continue to cook into caramel. Off the heat.
2 Add in another 1 ½ tbsps of hot water, turn to low heat, cook into caramel syrup, off the heat. (Reminder: Use cooking pot with thick base for cooking caramel to prevent burning.)
3 Add in 180 g of sugar and thick coconut milk to the caramel syrup, stir until sugar has dissolved.
4 Beat eggs gently, add to the mixture and mix well.
5 Strain mixture through a sieve into stainless mixing bowl, add in pandan leaves.
6 Bring ⅓ large pot of water to the boil, turn to medium heat, put mixing bowl with mixture over hot water, cook mixture by stirring with hand whisk until it starts to thicken (about 4-5 minutes).
7 Reduce to medium-low heat, continue to cook until thickened (another 2-3 minutes, suggested time is only for reference as the heat for different cooker is different).
8 Turn to low heat, cover with a lid that is tied with cloth immediately, simmer for 45 minutes.
9 After simmering for 45 minutes, Caramel Kaya is done.
10 Discard pandan leaves, whisk kaya using a balloon whisk until smooth.
11 Transfer kaya to clean container, set aside until completely cooled. Keep refrigerated for storage. (Reminder: To consume, take out the desired portion using a clean and dry spoon and return to fridge immediately. Best consumed within 1 month.)
How to Make Caramel Kaya
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Ingredients
- 180 g + 40 g fine sugar
- 2 tbsps hot water
- 230 ml thick coconut milk*
- 4 egg grade A
- 3 pandan leaves
Instructions
- Heat 40 g of sugar over low heat until sugar starts to melt. Add in ½ tbsp of hot water, continue to cook into caramel. Off the heat.
- Add in another 1 ½ tbsps of hot water, turn to low heat, cook into caramel syrup, off the heat. (Reminder: Use cooking pot with thick base for cooking caramel to prevent burning.)
- Add in 180 g of sugar and thick coconut milk to the caramel syrup, stir until sugar has dissolved.
- Beat eggs gently, add to the mixture and mix well.
- Strain mixture through a sieve into stainless mixing bowl, add in pandan leaves.
- Bring ⅓ large pot of water to the boil, turn to medium heat, put mixing bowl with mixture over hot water, cook mixture by stirring with hand whisk until it starts to thicken (about 4-5 minutes).
- Reduce to medium-low heat, continue to cook until thickened (another 2-3 minutes, suggested time is only for reference as the heat for different cooker is different).
- Turn to low heat, cover with a lid that is tied with cloth immediately, simmer for 45 minutes.
- After simmering for 45 minutes, Caramel Kaya is done.
- Discard pandan leaves, whisk kaya using a balloon whisk until smooth.
- Transfer kaya to clean container, set aside until completely cooled. Keep refrigerated for storage.
Video
Notes
Nutrition (per serving)
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