Coconut Jam Kaya Recipe By Tasty Food

KAYA (COCONUT JAM)

Steps:

• Beat the eggs in a bowl to combine the yolks and whites.
• Filter the egg with the wire mesh strainer.
• Heat the coconut milk, put the pandan leaves into the hot coconut milk. Steep the leaves for fifteen minutes.
• Discard the leaves and pour the coconut milk into the egg mixture.
• Add the white sugar.
• Double boil for forty-five minutes. Add the palm sugar when it is about to thicken. You can boil longer until it achieves the consistency you want.
• Blend the kaya with a blender or food processor for thirty seconds,
• Transfer the kaya to containers for storage.

SUSAN FENIGER'S KAYA TOAST

Steps:

• In a small sauce pot, mix together the coconut milk and 1/2 cup sugar. Stir in the pandan leaves and salt and bring to a boil over high heat, keeping the pandan submerged in the milk as the leaves cook and soften. When the milk has come to a boil, remove from heat and let the mixture steep for 10 minutes.
• Remove the pandan leaves from the milk, squeezing any excess liquid from the leaves into the milk. Discard the leaves.
• In a medium stainless steel mixing bowl, whisk together the eggs, yolks and remaining 1/2 cup sugar. Whisk in the coconut milk mixture to form a custard base.
• Place the stainless steel bowl over a medium pot of lightly simmering water. Gently cook the custard, stirring constantly with a rubber spatula, until the mixture thickens, 15 to 20 minutes. The final texture should have a thick custard consistency (a trail of the spatula should remain on the surface of the custard for more than 10 seconds).
• Immediately remove from the heat and strain into a medium bowl set over a larger bowl of ice water. Stir until the custard cools, then cover and refrigerate until needed. This makes about 2 cups coconut jam, more than is needed for the remainder of the recipe. The jam will keep for 1 week, refrigerated.
• Spread 2 tablespoons coconut jam evenly over both slices of the bread on the untoasted side. Then place a layer of shaved butter over the jam. Place one slice of bread over the other to form a sandwich.
• Halve the sandwich, and then cut each half into thirds to form 6 even wedges.
• To soft boil the egg, add the egg to boiling water. Cook for 6 minutes, remove and ice.
• Pour the dark soy sauce over the egg and dash with the pepper. Serve the egg alongside the sandwich wedges.

COCONUT JAM (KAYA) RECIPE BY TASTY

Steps:

• To make the pandan extract, blend pandan leaves with water, then strain through a sieve.
• Add coconut milk, coconut cream, eggs, pandan extract, and sugar to a bowl. Mix thoroughly then add to a saucepan.
• Place the saucepan on very low heat and continuously stir for approximately 20 minutes. Be careful not to let the pan get too hot or the eggs will cook too quickly.
• Combine cornstarch and water, then pour into mixture and stir rapidly until it starts to thicken.
• To make caramel, add sugar to a pan on medium heat and allow to completely melt until golden brown. Add the caramel to the Kaya and stir until completely dissolved.
• Run kaya through a sieve, then store in a mason jar. Refrigerate overnight until set.
• To serve, add a slice of butter to toast then dollop with a spoonful of Kaya, and add the other slice of toast on top. Serve with a soft boiled egg with a dash of soy sauce and pepper on the side.
• Enjoy!

KAYA (COCONUT EGG JAM)

Steps:

• Break the eggs into an enamel pot.
• Mix the egg yolks and whites by stirring gently. (Do not whisk as you don't want to create bubbles.).
• Sift the eggs using the muslin bag into another enamel pot. (This removes the egg white lumps.).
• After the eggs are sifted, add in the sugar and stir for about 10 minutes until sugar is mixed inches.
• Place the pot into a double boiler (ie. Into another bigger pot with water in it to create indirect heat. Place a cloth at the base of the bigger pot to keep the smaller pot steady.) and keep stirring. Mix in the coconut milk after half-an-hour of stirring. Add pandan leaves. Stir for another 15 minutes to half-an-hour.
• When the mixture starts to thicken, turn off the fire, and leave the pot covered for 8-10 minutes.
• (If you notice that the mixture is thickening quickly, remove from the fire immediately.).
• Remove the leaves and stir again until it has the texture of starch or porridge.
• Leave to cool. Serve warm with cream crackers.
• Store in dry containers. Place in the fridge after two weeks.
• Note that water should NOT come in touch with the mixture at any point during the process of cooking and after that.
• You can cook up to 30 eggs each time.