Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, traditional kaya (coconut jam). It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Traditional Kaya (coconut jam) is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Traditional Kaya (coconut jam) is something which I’ve loved my whole life.
Kaya is a delicious Malaysian jam made with coconut, eggs and caramel. Rich and aromatic jam which is perfect for toast and a cup of coffee! Kaya is one of my favorite Malay words. The reason is simple: it carries two of my favorite meanings in Malaysian language.
To get started with this particular recipe, we must first prepare a few components. You can cook 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):
- Take 200 g Sugar
- Prepare 5 eggs
- Take 280 g coconut cream
- Take Pandan leaves or 1 tsp pandan essence
Invented by the Hainanese people, there are now sereral varieties. Hainanese kaya is a smoothy, buttery, caramel-colored coconut spread. Nyonya kaya has a similar flavor, but is a green color with a stronger infusion of pandan leaves. 'Kaya', meaning 'rich' in Malay, is a thick coconut jam or custard, flavoured with pandan juice (a common flavouring in Southeast Asian cooking), and made with eggs, sugar and coconut milk. The pandan juice is obtained from the leafy herbaceous tropical plant pandanus amaryllifolius, commonly used to flavour sweets and desserts in Southeast Asia.
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.
Nyonya kaya has a similar flavor, but is a green color with a stronger infusion of pandan leaves. 'Kaya', meaning 'rich' in Malay, is a thick coconut jam or custard, flavoured with pandan juice (a common flavouring in Southeast Asian cooking), and made with eggs, sugar and coconut milk. The pandan juice is obtained from the leafy herbaceous tropical plant pandanus amaryllifolius, commonly used to flavour sweets and desserts in Southeast Asia. Though thought of as a coconut jam, as you can see, it's really a cooked custard. It's a staple Asian spread popular in South East Asian countries like Singapore, Malaysia, Indonesia and Thailand. For those who aren't staying in Singapore, Malaysia or nearby countries, you might not know what is Kaya jam.
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