Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, traditional kaya (coconut jam). It is one of my favorites. For mine, I am going to make it a little 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 popular of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Traditional Kaya (coconut jam) is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook 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):
- Take 200 g Sugar
- Take 5 eggs
- Make ready 280 g coconut cream
- Prepare 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.
Steps 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’s going to wrap it up with this special food traditional kaya (coconut jam) recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
