Traditional Kaya (coconut jam)
Traditional Kaya (coconut jam)

Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, traditional kaya (coconut jam). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Traditional Kaya (coconut jam) is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Traditional Kaya (coconut jam) is something which I’ve loved my entire life.

Coconut jam, also known as kaya, is the Malaysian recipe equivalent to fruit jam. Find out how to prepare this mouth-watering jam at home. Whenever I think about kaya (coconut jam), it always conjured up flashes of childhood memories sitting in the old-school cafe eating Hainanese toast bread.

To begin with this recipe, we have to first prepare a few ingredients. You can cook traditional kaya (coconut jam) using 4 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Traditional Kaya (coconut jam):
  1. Take 200 g Sugar
  2. Make ready 5 eggs
  3. Prepare 280 g coconut cream
  4. Take Pandan leaves or 1 tsp pandan essence

Mix sugar and eggs stir gently until all sugar dissolved, NO whisk. Filter mixture into mixing bowl to remove any bits. Put bowl on top of pot. Kaya is my favorite jam EVER (repeat: EVER!).

Steps to make Traditional Kaya (coconut jam):
  1. Mix sugar and eggs stir gently until all sugar dissolved, NO whisk.
  2. Add coconut cream, stir gently
  4. Filter mixture into mixing bowl to remove any bits
  6. Boil water in a pot
  7. Put bowl on top of pot
  8. Double boil with low heat, stir gently, continue stirring…
  9. After 20 minutes, getting thicker
  10. After 1.5 to 2 hrs, add caramelized sugar for coloring (optional)
  11. Remove the leaves, filter again if necessary to make it smoother.

How traditional kaya is made: Traditional kaya is made with coconut cream, sugar, and whole eggs. My mom said to me that I need to stir the eggs and sugar by hands. Kaya (coconut jam) is very popular in Southeast Asia, especially in Malaysia and Singapore. I came across this dreamy coconut spread in a Ya Kun Kaya Toast restaurant in Singapore, when, totally touristy, ordering a butter-kaya toast for breakfast. Sometimes travel guide suggestions really work out.

So that’s going to wrap it up with this exceptional food traditional kaya (coconut jam) recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!