Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, traditional kaya (coconut jam). One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Kaya is a delicious Malaysian jam made with coconut, eggs and caramel. Rich and aromatic jam which is perfect for toast and a cup of coffee! Kaya is one of my favorite Malay words. The reason is simple: it carries two of my favorite meanings in Malaysian language.
Traditional Kaya (coconut jam) is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Traditional Kaya (coconut jam) is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have traditional kaya (coconut jam) using 4 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Traditional Kaya (coconut jam):
- Make ready 200 g Sugar
- Prepare 5 eggs
- Make ready 280 g coconut cream
- Make ready Pandan leaves or 1 tsp pandan essence
Invented by the Hainanese people, there are now sereral varieties. Hainanese kaya is a smoothy, buttery, caramel-colored coconut spread. Nyonya kaya has a similar flavor, but is a green color with a stronger infusion of pandan leaves. 'Kaya', meaning 'rich' in Malay, is a thick coconut jam or custard, flavoured with pandan juice (a common flavouring in Southeast Asian cooking), and made with eggs, sugar and coconut milk. The pandan juice is obtained from the leafy herbaceous tropical plant pandanus amaryllifolius, commonly used to flavour sweets and desserts in Southeast Asia.
Instructions to make Traditional Kaya (coconut jam):
- Mix sugar and eggs stir gently until all sugar dissolved, NO whisk.
- Add coconut cream, stir gently
- Filter mixture into mixing bowl to remove any bits
- Boil water in a pot
- Put bowl on top of pot
- Double boil with low heat, stir gently, continue stirring…
- After 20 minutes, getting thicker
- After 1.5 to 2 hrs, add caramelized sugar for coloring (optional)
- Remove the leaves, filter again if necessary to make it smoother.
Nyonya kaya has a similar flavor, but is a green color with a stronger infusion of pandan leaves. 'Kaya', meaning 'rich' in Malay, is a thick coconut jam or custard, flavoured with pandan juice (a common flavouring in Southeast Asian cooking), and made with eggs, sugar and coconut milk. The pandan juice is obtained from the leafy herbaceous tropical plant pandanus amaryllifolius, commonly used to flavour sweets and desserts in Southeast Asia. Kaya or coconut jam is a confiture made of eggs, coconut milk, sugar & the aromatic pandan leaf (screwpine leaf). This jam is one my favourite childhood snacks & is wildly popular in south east asia! by Stefanie Liew. For those who aren't staying in Singapore, Malaysia or nearby countries, you might not know what is Kaya jam.
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