Coconut Jam (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.