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Ingredients
250 ml coconut cream
15 ml pandan extract
220 g sugar
5 eggs (beaten)
salt to taste
bread (to accompany)
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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.
- Easy
- 20 min
- 90 min
- 10 min
- 2 steps
- 5 Ingredients
- Easy
- 2 steps
- 5 Ingredients
- 20 min
- 90 min
- 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.
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