How To: Make Kaya

Spread over thin warm toast, sometimes with a piece of unmelted butter, kaya toast (and runny eggs!) is a typical Singaporean and Malaysian breakfast affair. This coconut jam indeed has a richer flavour than other fruit jams, with a texture that’s gooey, creamy and smooth all at the same timeFreshly made kaya may not last as long as factory made ones, but it’s so much more aromatic, tasty and rewarding in terms of the experience.

Halal

Difficulty: Easy

Preparation: 20 min
Cook: 90 min
Clean up: 10 min

Steps: 2 steps
5 Ingredients

Difficulty: Easy
Steps: 2 steps
5 Ingredients

Preparation: 20 min
Cook: 90 min
Clean up: 10 min

Instructions

Combine kaya mixture
- Combine coconut cream, sugar, saltand pandan extract into a bowl. Whisk till all combined.
- Add in 1 beaten egg at a time and continue whisking until mixture is nice and smooth.
- Sieve the mixture through a sieve and set aside.

Heat kaya mixture
- Bring a pot of water to a boil and turn down to medium heat.
- Pour mixture into a heat prove bowl and set it on top of the boiling pot. (Double boiler method)
- Start whisking the mixture consistently for 5-6 minutes until it slightly thickens and smoothens.
- Lower down the fire, continue to cook the mixture. Keep stirring every 10 minutes to prevent the mixture from getting lumpyand is no longer runny.
- Once cooked, the mixture should be smooth and creamy, and reaches the thickness that you want.
- Remove from heat and leave to cool until room temperature.

Arrange and Serve

Keep mixture into a clean sterilized bottle and refrigerate to store.Serve with bread.

Prev Recipe

Souffle Pancakes

Next Recipe

Brown Butter Miso Brownies

Categories:

Reviews

Name: How To: Make Kaya
Prep time: P0Y0M0D0H20M0S
Cook time: P0Y0M0D1H30M0S
Total time: P0Y0M0D1H50M0S
Cuisine: Asian
Ingredients: 250 ml coconut cream; 15 ml pandan extract; 220 g sugar; 5 eggs (beaten); salt to taste; bread (to accompany)