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Coconut Jam (Kaya Jam) is a wealthy, creamy unfold made with coconut milk, eggs, and caramelized sugar. It’s easy, aromatic, and excellent on toast with espresso or tea. This do-it-yourself Malaysian-Nyonya kaya jam recipe is genuine, handed down from my late grandmother and tastes higher than store-bought! Be sure you try my video information and suggestions beneath for the very best kaya.
What Is Kaya
Kaya is one in all my favourite Malay phrases as a result of it has two meanings I really like—“wealthy” and the extremely scrumptious coconut egg jam that’s so standard in Malaysia (and Singapore).
On this submit, I’m sharing how I make kaya, a jam that at all times will get me excited for breakfast. Suppose silky easy and candy kaya on heat, crispy, buttery toast, paired with a cup of robust Malaysian espresso. Now that’s an ideal morning.
Often known as srikaya or seri kaya, this candy jam is made with eggs, coconut milk, sugar, and aromatic pandan leaves. Simply the considered it takes me proper again to my childhood in Penang, Malaysia.
Genuine & The Finest Kaya Recipe
I spent quite a lot of time within the kitchen with my late grandmother, a talented Nyonya cook dinner and kuih maker. One of many staples we at all times made was kaya—a wealthy, creamy coconut jam that goes completely with Nyonya kuih (native candy truffles) and, in fact, kaya toast.
My late aunt was the kaya jam skilled. She’d whisk eggs, coconut milk, and sugar with a conventional egg beater earlier than cooking the combination over a charcoal burner in an previous yellow enamel double boiler. She’d sit by the hearth for hours, patiently stirring till the kaya turned silky easy with a deep golden brown coloration—nothing just like the store-bought ones. And the style? Contemporary, wealthy, scrumptious, and completely excellent.
Typically, she’d let me assist, and I beloved watching the combination thicken, slowly turning from pale yellow to golden amber because the caramel labored its magic. It was a gradual, labor-intensive course of, however the consequence was at all times price it.
As of late, you don’t want hours to make kaya. After I referred to as my aunt for her recipe, she advised me to skip the limitless stirring and “simply cook dinner” the kaya. So I did—and now, this do-it-yourself kaya recipe takes simply half-hour.
With fashionable kitchen instruments, you will get that very same easy, creamy texture with out spending hours on the range. The flavour is as shut as I can get to my aunt’s kaya, and I do know my late grandmother can be proud. Give this simple kaya recipe a attempt—you’ll be spreading this scrumptious coconut jam on toast to make Kaya Toast very quickly!
The Solely Kaya Jam Recipe You’ll Ever Want
Wealthy and creamy. This coconut jam is thick, silky easy, and filled with deep, aromatic coconut and caramelized sugar goodness. Each spoonful is pure indulgence—recent, fragrant, thick, and completely irresistible.
Genuine taste in simply half-hour. Conventional coconut jam recipe takes hours, however this recipe delivers that very same deep, caramelized taste in a jiffy. No want to face by the range all day—simply wealthy, creamy kaya, quick and fuss-free!
No double boiler wanted. This beginner-friendly recipe skips the tedious double boiler and limitless stirring. You’ll cook dinner kaya straight in a pot with a foolproof technique that ensures a superbly easy, lump-free texture each time!
Higher than store-bought. Freshly made kaya is richer, extra aromatic, and free from synthetic flavorings or preservatives. When you style the actual deal, you’ll by no means need the store-bought, watery, overly-sweet type once more.
Substances You’ll Want
- Eggs – Use room temperature eggs. If you happen to overlook to take the eggs out forward of time, simply pop them in some heat water for 5-10 minutes to carry them to room temperature in a flash!
- Coconut milk – I like to recommend utilizing recent coconut milk should you can. If you’re utilizing boxed coconut milk, I like to recommend Kara model or Ayam model coconut milk.
- Sugar – Be at liberty to regulate the quantity of sugar to fit your style.
- Pandan leaves – If you happen to can’t discover pandan leaves, you need to use a little bit of pandan extract, although it received’t have that recent aroma.
- Cornstarch
- Water
Take a look at the recipe card on the backside of this submit for the total ingredient listing and particulars.
How To Make Coconut Jam
First, crack the eggs into a big bowl, then add the coconut milk and sugar. Whisk properly by hand till all the pieces is properly integrated.
Pressure the combination right into a non-stick saucepan, add the pandan leaves, and cook dinner on low warmth for about 20 minutes, stirring continually. Add the cornstarch combination to thicken, then flip off the warmth and take away the pandan leaves. Don’t fear if it appears a bit lumpy!
Okay, now seize one other saucepan and make the caramel over medium-high warmth. Simply an eye fixed on it and as soon as it turns into golden brown coloration, take it off the warmth and pour it into the kaya. Stir it in properly, and also you’ll see the kaya flip a pleasant golden brown coloration. That’s it—flip off the warmth, and your kaya is prepared!
Subsequent, switch the kaya to a blender and mix it till it’s easy and lump-free. Simply ensure it’s good and creamy!
Unfold on toast to make kaya toast. Retailer the leftover in a jar within the fridge for as much as every week.
Secrets and techniques To The Finest Coconut Jam
- As for the eggs, you’ll be able to completely alter based mostly in your style. My aunt advised me you need to use anyplace between 3 to five eggs, so it’s actually as much as you. I personally like my coconut jam wealthy, so I’m going with 5 eggs. Additionally, I want my kaya to be thicker in texture— I’m not a fan of that “watery” kaya that makes my toast soggy. The thicker, the higher for me!
- At all times go for a non-stick saucepan! It retains the kaya from sticking or burning and makes cleanup a lot simpler. No cussed bits caught to the underside.
- The key to silky coconut jam is fixed stirring. I at all times maintain the warmth low and stir continuous—don’t step away! The very last thing you need is scrambled eggs in your kaya. Keep watch over the warmth and ensure it stays low so it doesn’t burn.
- I’ve seen that sugar within the USA tends to be a bit weaker in comparison with what we use in Malaysia, so that you may discover your kaya a little bit too candy. Simply alter the sugar to your style—don’t be afraid to chop it all the way down to get that excellent stability!
- If you happen to want a lighter coloration, you need to use 50g of sugar for the caramel— I used 75g for that richer brown hue.
Continuously Requested Questions
Mix the pandan leaves with the coconut milk, pressure, and blend with the eggs and sugar. Comply with the recipe as traditional, however skip the caramel to maintain the colour vivid.
Simply cut back the eggs to 4 and cook dinner for quarter-hour or till it reaches your required consistency.
If you happen to want your kaya a bit thinner, you’ll be able to cut back the quantity of cornstarch. Simply understand that it’s going to have a lighter consistency.
As soon as the jam has cooled down, pop it into an hermetic jar or container and retailer it within the fridge. It’ll keep recent for a couple of week.
You’ll be able to freeze kaya if it’s worthwhile to retailer it longer, however I wouldn’t advocate it if you wish to maintain that easy, silky texture. Freezing may cause it to separate a bit while you thaw it. If you happen to do determine to freeze it, ensure it’s in an hermetic container. If you’re prepared to make use of it, simply let it thaw within the fridge in a single day and provides it stir to carry that creamy consistency again!
This recipe is simply 149 energy per serving.
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Forestall your display from going darkish
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Crack the eggs into a big bowl, then add the coconut milk and sugar. Whisk properly by hand.
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Pressure the combination right into a non-stick saucepan and add the pandan leaves. Cook dinner on low warmth, stirring constantly to keep away from burning, for about 20 minutes. Add the cornstarch combination to thicken the coconut jam. Flip off the warmth and discard the pandan leaves. (Word: The jam might seem lumpy.)
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In one other saucepan, warmth the sugar over medium-high warmth till it melts into caramel. As soon as it turns golden brown, take away from warmth and add it to the kaya and stir properly. The kaya ought to flip golden brown.
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Switch the kaya to a blender and mix till easy and lump-free. Unfold on toast to make kaya toast. Retailer the leftover in a jar within the fridge for as much as every week.
- As for the eggs, you’ll be able to completely alter based mostly in your style. My aunt advised me you need to use anyplace between 3 to five eggs, so it’s actually as much as you. I personally like my coconut jam wealthy, so I’m going with 5 eggs. Additionally, I want my kaya to be thicker in texture— I’m not a fan of that “watery” kaya that makes my toast soggy. The thicker, the higher for me!
- At all times go for a non-stick saucepan! It retains the kaya from sticking or burning and makes cleanup a lot simpler. No cussed bits caught to the underside.
- The key to silky coconut jam is fixed stirring. I at all times maintain the warmth low and stir continuous—don’t step away! The very last thing you need is scrambled eggs in your kaya. Keep watch over the warmth and ensure it stays low so it doesn’t burn.
- I’ve seen that sugar within the USA tends to be a bit weaker in comparison with what we use in Malaysia, so that you may discover your kaya a little bit too candy. Simply alter the sugar to your style—don’t be afraid to chop it all the way down to get that excellent stability!
- If you happen to want a lighter coloration, you need to use 50g of sugar for the caramel— I used 75g for that richer brown hue.
Serving: 10toasts, Energy: 149kcal, Carbohydrates: 21g, Protein: 3g, Fats: 6g, Saturated Fats: 4g, Polyunsaturated Fats: 0.5g, Monounsaturated Fats: 1g, Trans Fats: 0.01g, Ldl cholesterol: 82mg, Sodium: 34mg, Potassium: 73mg, Fiber: 0.01g, Sugar: 20g, Vitamin A: 119IU, Vitamin C: 0.2mg, Calcium: 16mg, Iron: 1mg
Diet info is mechanically calculated, so ought to solely be used as an approximation.
