Wednesday, April 27, 2016

Coconut Jam (Kaya)

sri kaya

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

Ingredients:
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.

6 comments:

  1. Thanks Veron for sharing the recipe. The 100gm sugar used for making caramel sugar is taken from the 250 gm sugar?

    ReplyDelete
  2. I like kaya but some are to sweet, prefer to spread it on the bread.

    ReplyDelete
  3. We love kaya but I didn't know that that was what it meant! :D I can eat it by the spoonful!

    ReplyDelete

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