Traditional Kaya (coconut jam)
Traditional Kaya (coconut jam)

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, traditional kaya (coconut jam). It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Coconut jam, also known as kaya, is the Malaysian recipe equivalent to fruit jam. Find out how to prepare this mouth-watering jam at home. Whenever I think about kaya (coconut jam), it always conjured up flashes of childhood memories sitting in the old-school cafe eating Hainanese toast bread.

Traditional Kaya (coconut jam) is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Traditional Kaya (coconut jam) is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have traditional kaya (coconut jam) using 4 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Traditional Kaya (coconut jam):
  1. Take 200 g Sugar
  2. Prepare 5 eggs
  3. Take 280 g coconut cream
  4. Make ready Pandan leaves or 1 tsp pandan essence

Mix sugar and eggs stir gently until all sugar dissolved, NO whisk. Filter mixture into mixing bowl to remove any bits. Put bowl on top of pot. Kaya is my favorite jam EVER (repeat: EVER!).

Instructions to make Traditional Kaya (coconut jam):
  1. Mix sugar and eggs stir gently until all sugar dissolved, NO whisk.
  2. Add coconut cream, stir gently
  4. Filter mixture into mixing bowl to remove any bits
  6. Boil water in a pot
  7. Put bowl on top of pot
  8. Double boil with low heat, stir gently, continue stirring…
  9. After 20 minutes, getting thicker
  10. After 1.5 to 2 hrs, add caramelized sugar for coloring (optional)
  11. Remove the leaves, filter again if necessary to make it smoother.

How traditional kaya is made: Traditional kaya is made with coconut cream, sugar, and whole eggs. My mom said to me that I need to stir the eggs and sugar by hands. Kaya (coconut jam) is very popular in Southeast Asia, especially in Malaysia and Singapore. I came across this dreamy coconut spread in a Ya Kun Kaya Toast restaurant in Singapore, when, totally touristy, ordering a butter-kaya toast for breakfast. Sometimes travel guide suggestions really work out.

So that is going to wrap it up with this special food traditional kaya (coconut jam) recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!