Skip to main content
logo
Food Advertising by

Kaya ~ Coconut Egg Jam ~ 焦糖加椰


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
  1. Mix and stir the eggs with sugar, then add in the coconut milk, mix well.
  2. Strain the mixture into another big bowl.
  3. 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.
  4. 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.
  5. 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.
  6. Tighten the cap and let cool completely before refrigerating.




Comments

  1. This comment has been removed by a blog administrator.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Fried 'Nian Gao' ~ Sticky rice cake ~ CNY 2010

'Nian Gao' in Mandarin or 'Nin Ko' in Cantonese is a must-have item during CNY.  This sticky glutinous rice cake is symbolic as it carries a homonym that sounds like 'year~high/tall'.  For business people eating this will link them to prosperity and wealth and working people will look forward to career advancement, promotion. Slice them up when they're still soft, keep them in containers and they can be stored in the fridge for months. I normally steam and dip them in freshly grated young coconut mixed with some salt or just fry with beaten egg.  But this time around, I've decided to be a bit more 'challenging' and try out Elin's recipe.  Thanks, Elin of  Elinluv's Tidbits Corner   for sharing!

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Prawn Omelette

This is a very simple and quick universal dish, common in most households.  It will certainly come in handy if you have unexpected guests who stay for dinner. Recipe for Prawn Omelette Ingredients 120 gm Prawns 2 Big Onions  -  sliced 3 Large Eggs 1 Teasp Light Soya Sauce Oil for frying Seasoning for Prawns 1/2  Teasp Salt 1  Teasp Sugar Dash of  Pepper Method Lightly beat up the eggs with the light soya sauce Heat up the pan with some oil Saute the sliced onions with the seasoned prawns Dish out Pour the beaten eggs onto the pan Add in the prawns and onions Once the bottom is brown, flip omelette and brown the other side Dish up and serve *****