Traditional Kaya (coconut jam)
Traditional Kaya (coconut jam)

Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a special dish, traditional kaya (coconut jam). One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Kaya, also known as srikaya, seri kaya, is a confiture made of eggs, coconut milk, sugar and infused with the fragrant aroma of pandan leaf. The mere mention of kaya conjures up a lot of my childhood memories. I grew up mostly with my late grandmother—a much celebrated Nyonya cook and kuih (local sweet cake) maker.

Traditional Kaya (coconut jam) is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Traditional Kaya (coconut jam) is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can have traditional kaya (coconut jam) using 4 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Traditional Kaya (coconut jam):
  1. Take 200 g Sugar
  2. Take 5 eggs
  3. Take 280 g coconut cream
  4. Prepare Pandan leaves or 1 tsp pandan essence

Kaya is a coconut jam popular in Singapore and Malaysia. 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.

Steps to make Traditional Kaya (coconut jam):
  1. Mix sugar and eggs stir gently until all sugar dissolved, NO whisk.
  2. Add coconut cream, stir gently1. Filter mixture into mixing bowl to remove any bits1. Boil water in a pot
  3. Put bowl on top of pot
  4. Double boil with low heat, stir gently, continue stirring…
  5. After 20 minutes, getting thicker
  6. After 1.5 to 2 hrs, add caramelized sugar for coloring (optional)
  7. Remove the leaves, filter again if necessary to make it smoother.

Whenever I think about kaya (coconut jam), it always conjured up flashes of childhood memories sitting in the old-school cafe eating Hainanese toast bread overflowing with kaya top with a piece of chilled butter. It is the epitome of Malaysian-Singapore perennial breakfast favorite, often served with a cup of brew-on-demand Hainanese coffee waft up to hit your nose and the incredibly crispy. More of a custard by definition than a jam, kaya translates literally to mean "rich" in Malay, and that is precisely what this delicious Malaysian staple is: a thick, sticky, luxurious blend of coconut cream, eggs, and sugar fragranced with the sweet aroma of pandan (screwpine) leaves. The beautiful amber hue is achieved by adding a bit of caramelized sugar towards the end; if you prefer your. Coconut jam is made from coconut milk, eggs, and sugar.

So that’s going to wrap this up with this exceptional food traditional kaya (coconut jam) recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!