With this simple 4 ingredients, coconut milk, eggs, palm sugar, pandan leaves you can make a delicious Kaya Jam. It belongs to Nyonya cooking culture in Malaysia and they served it most likely for dessert. Kaya can match very well with bread, crepe, sticky rice, cracker, cake or ice cream topping …etc, just like any other fruits jam.
Another story of mine is, It makes me thinking of my grandma who makes Kaya with her traditional wood stove. She is standing in her hot and smoky kitchen and slowly stir it for a few hours. Just to makes a few boxes of Kaya sending off to her daughter who married far away from her. A mother who misses her children by sending a taste of home. Food does not just represent the culture of the country, but also recall the old good memory with our parents.
The word for coconut jam in the Malay language, Kaya, means rich. For Malaysians, Indonesians and Singaporeans, kaya also called Srikaya (coconut egg jam). It is a sweet creamy coconut spread made from coconut milk. Used duck or chicken eggs, and I prefer the Kaya made by duck eggs. However, I only can buy chicken eggs when I shooting this video. And Kaya are flavored with pandan leaf and sweetened with sugar. The resulting colour varies depending on the extent of the caramelization of the sugar. Kaya is typically spread on toast to make kaya toast and eaten in the morning or throughout the day. Kaya mostly served in Kopitiam, some of them even cook their secret recipes kaya to serve and selling it in the bottle.
Different varieties and different usage
Different varieties available include the Pandan Kaya, which is a lighter green with pandan flavour. And Hainanese Kaya, which is of a darker brown and uses caramelized sugar. In Singapore, Malaysia and Indonesia, and Thailand, other than serve with toast. Kaya also uses for a topping on several Nyonya dessert cakes. Including Pulut Taitai or Pulut Tekan, a dessert of sweet glutinous rice coloured blue with butterfly pea flowers (Bunga Telang). And Pulut Seri Muka, a similar dessert but coloured green due to adding pandan leaves. It is also used with glutinous rice to make Kuih Seri kaya.
Smooth Caramelized Pandan Kaya Recipe (Coconut Egg Jam)
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- 2 Egg
- 3 Pandan Leaf
- 100 ml Coconut Milk
- 50 g Palm Sugar
- Filter the beaten eggs
- Low heat caramelized the palm sugar
- Add in coconut milk and pandan leaves, then stir well the coconut milk with palm sugar
- Make sure turn down the heat then stir while pouring in the filtered eggs
- Stir until sticky