Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, traditional kaya (coconut jam). It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Kaya, also known as srikaya, seri kaya, is a confiture made of eggs, coconut milk, sugar and infused with the fragrant aroma of pandan leaf. The mere mention of kaya conjures up a lot of my childhood memories. I grew up mostly with my late grandmother—a much celebrated Nyonya cook and kuih (local sweet cake) maker. The majority of my childhood days were spent in the kitchen, watching my.
Traditional Kaya (coconut jam) is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Traditional Kaya (coconut jam) is something that I have loved my entire life.
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 that.
The ingredients needed to make Traditional Kaya (coconut jam):
- Get 200 g Sugar
- Make ready 5 eggs
- Take 280 g coconut cream
- Make ready Pandan leaves or 1 tsp pandan essence
Add the caramel to the Kaya and stir until completely dissolved. Run kaya through a sieve, then store in a mason jar. To serve, add a slice of butter to toast then dollop with a spoonful of Kaya, and add the other slice of toast on top. Serve with a soft boiled egg with a dash of soy sauce and pepper on the side.
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.
To serve, add a slice of butter to toast then dollop with a spoonful of Kaya, and add the other slice of toast on top. Serve with a soft boiled egg with a dash of soy sauce and pepper on the side. Kaya is a coconut jam popular in Singapore and Malaysia. Invented by the Hainanese people, there are now sereral varieties. Hainanese kaya is a smoothy, buttery, caramel-colored coconut spread.
So that is going to wrap it up with this special food traditional kaya (coconut jam) recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
