This Kaya ~ Coconut Egg Jam is creamy, smooth and velvety, unlike the grainy Pandan Kaya version which I posted 'here'. Most people would normally have their kaya with bread, either steamed or toasted but at times I like to snack on crackers with a spread of kaya.
Kaya ~ Coconut Egg Jam ~ 焦糖加椰
Ingredients
- 4 large eggs (around 68 gm with shell)
- 150 gm caster sugar
- 200 ml coconut milk (I used 'Ayam' brand)
- 5 pandan/screwpine leaves, knotted
- 30 gm gula melaka/palm sugar, caramalised (optional)
Method
- Mix and stir the eggs with sugar, then add in the coconut milk, mix well.
- Strain the mixture into another big bowl.
- Heat up some water in a pot on slow fire and place the bowl of egg mixture on top. Make sure that the bowl does not touch the simmering water.
- Add in the knotted pandan leaves and keep stirring the mixture with a whisk or spatula for about 30 mins. The mixture will thicken a bit. Let rest and stir every other 10 mins. till mixture is creamy and smooth.
- Meanwhile, melt 30 gm of gula melaka/palm sugar and pour it into the egg mixture and mix well. Stir for a while, discard the pandan laves, and with a clean dry spoon transfer the kaya into a dry, sterilised bottle.
- Tighten the cap and let cool completely before refrigerating.
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