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Homemade Kaya~Coconut Jam



Kaya or Coconut Jam is a popular and delicious breakfast toast spread in Malaysia and Singapore. A perfect Kaya has to be smooth from hours of stirring. I have preciously shared some short cut recipe, but the traditional recipe and cooking method are the best. For this recipe, I opted for duck eggs for richer tasting Kaya. I have reduced the amount sugar and make some caramel instead. This recipe will yield thick, smooth and glossy jam. 





Homemade Kaya~Coconut Jam

Ingredients

2 Cups (6 to 7 )Large Duck Eggs
2 Cups Coconut Milk
1 1/4 Cup of Cane Sugar
4 Pandan Leaves, washed, dried & knotted

Method

Remove 5 Tbsp of sugar for the caramel.

Place the remainder sugar and duck eggs in a large mixing bowl. Whisk the eggs and sugar until the sugar dissolves. Then gradually add in the coconut milk and mix until well combine.

Place the sugar in a heavy cast-iron pot over moderate heat. Spread the sugar evenly. Once the edges of the sugar begin to brown, push the liquified sugar towards the middle of the pot with a wooden spoon. When the sugar turned brown in color, remove the pot from the heat.

Prepare a large saucepan fill with water and a piece of wet kitchen towel over low heat. Place the pot on top of the wet kitchen towel and
strain the egg mixture into the pot and add the knotted pandan leaves.

Start stirring constantly but gently with a wooden spoon for about 1 hour 30 minutes, or until the mixture is thickened, smooth and with spreadable consistency. Remove the pot and let the kaya cool down, and then discard the pandan leaves. Spoon the kaya into a clean airtight jar.

Note: You can leave the kaya at room temperature for 2 to 3 days, Then store the kaya in the refrigerator for about 2 weeks.

Makes 2 Cups of Kaya

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Comments

  1. UnknownJanuary 25, 2015 at 7:57 AM

    I really love this jam! :)

    ReplyDelete
  2. Lady ObscureJanuary 27, 2015 at 2:48 PM

    Why do my kaya turn out to be scramble egg liked instead of the smooth texture? Anywhere in the process I have done wrong?

    ReplyDelete
    Replies
    1. Angie TeeJanuary 27, 2015 at 4:32 PM

      The water must be too hot, and you have to stir constantly with a wooden spoon.

      Delete
  3. UnknownFebruary 4, 2015 at 8:48 AM

    Hi Angie,

    Where can I buy duck eggs in Richmond/Vancouver? I can only find frozen pandan leaves. Where did you buy your fresh ones? Thank you!

    ReplyDelete
    Replies
    1. Angie TeeFebruary 4, 2015 at 9:33 AM

      T & T supermarket have both duck eggs & fresh Pandan leaves. Or check out Asia Market @ Hasting/Chinatown, My Tho & Dong Thanh supermarket for SE Asian produce. Good luck!

      Delete
  4. Monica RampoMarch 16, 2015 at 8:20 AM

    Hi Angie,
    I love kaya jam, recently I just made kaya toast but using bought jam from bakery. It is really nice that I found your blog. Thanks for sharing, I will try your recipe, bookmarked first.
    And you have lots delicious recipes here.
    Love your blog, awesome....

    ReplyDelete

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