Kaya literally means "rich" in Malay. It certainly is an appropriate name for this rich, thick and silky smooth jam which is a blend of coconut cream, sugar and eggs with a hint of the pandan fragrance. Caramelised sugar is added to give the jam a deep golden colour.
I love kaya on toast or in a cheese sandwich and also on crackers too. What about you?
Recipe adapted from Nasi Lemak Lover's Caramel Coconut Jam
4 eggs (55g each)
250g caster sugar
350ml coconut milk
a few blades of pandan leaves
- To make the caramel, melt 100g of sugar in a pot over low fire. Allow the sugar to dissolve completely and turn into a deep golden colour, swirling the pot as you go. Remove from heat.
- In a mixing bowl, combine sugar and coconut milk. Using a balloon whisk, stir until sugar dissolves. Then add in eggs and whisk to combine.
- Strain coconut and egg mixture directly into the caramel. Add in pandan leaves.
- Place the pot of kaya mixture on the double boiler under low heat. The water should be just simmering with bubbles at the bottom of the saucepan. Use a silicon spatula to keep stirring the kaya until it starts to get thick and sticky. (It took me 1 hour to get to the desired consistency). The jam will thicken further once it is cooled).
- Remove kaya from heat. Discard the pandan leaves.
- Fill in sterilised jars immediately and leave it to cool in the jar (with the lid off) before storing in the fridge.