SUSAN FENIGER'S KAYA TOAST
Coconut milk will separate; stir well before measuring. Dark soy sauce is a slightly thicker soy sauce and is available at Asian markets. Pandan leaves can be found at Thai and many general Asian markets. If you cannot find pandan leaves, you can use 3 tablespoons of minced young ginger. Add it to the coconut milk and steep for 3 minutes and strain.
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 1 serving
Number Of Ingredients 11
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.
KAYA (COCONUT EGG JAM)
I got introduced to this sweet spread by my husband and his Malay relatives. The recipe is from his family in Singapore. The following is from Wikipedia: "Kaya, also called Srikaya (from the word meaning "rich" in Malay based on its golden color) or coconut egg jam, is a coconut jam made from coconut milk, duck or chicken eggs which are flavored by pandan leaf and sweetened with sugar. The spread originated in Southeast Asia, most likely Indonesia or Malaysia. This is reflected by its tropical ingredients santan (coconut milk) and pandan leaf. Kaya is sweet and creamy. The original color reflects the color of the yolks used in the making. It is sometimes available as a golden brown or green colored spread depending on the amount of pandan and extent of caramelization of the sugar. As a popular local jam, kaya is typically spread on toast to make kaya toast and eaten in the morning but is mostly enjoyed throughout the day."
Provided by Daisy Hartmann
Categories Breakfast
Time 2h30m
Yield 20 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 63.2, Fat 3.6, SaturatedFat 1.9, Cholesterol 93, Sodium 38.2, Carbohydrate 4.4, Sugar 4.2, Protein 3.2
PANDAN KAYA
Delicious pandan coconut jam.
Provided by Tara Om
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Place pandan leaves in a juicer and juice.
- Whisk pandan juice, sugar, coconut cream, and egg in the top bowl of a double boiler and place over simmering water. Cook, stirring constantly with a rubber spatula to avoid scorching, until mixture thickens and is no longer runny, about 20 minutes.
Nutrition Facts : Calories 113.6 calories, Carbohydrate 13.6 g, Cholesterol 40.9 mg, Fat 6.3 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 5 g, Sodium 16 mg, Sugar 12.6 g
COCONUT JAM (KAYA) RECIPE BY TASTY
Try breakfast the Singaporean way, with Coconut Jam (Kaya) on toast.
Provided by VisitSingapore
Categories Snacks
Time 30m
Yield 10 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 257 calories, Carbohydrate 24 grams, Fat 16 grams, Fiber 0 grams, Protein 4 grams, Sugar 32 grams
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KAYA (MALAYSIAN COCONUT EGG JAM) - RASA MALAYSIA
From rasamalaysia.com
4.7/5 (38)Total Time 30 minsCategory Malaysian RecipesCalories 199 per serving
- Crack the eggs into a big bowl or container, follow by the coconut cream, coconut milk, and sugar. Whisk well, or using an electronic hand mixer, whisk the mixture well. Filter the mixture with a strainer.
- Transfer the egg mixture into a sauce pan (non-stick preferred). Add the pandan leaves into the egg mixture and turn on the heat to medium low. Using a wood spatula or a pair of wooden chopsticks, keep stirring the mixture until they are cooked, about 20 minutes. To thicken the kaya, add the corn starch mixture, stir to combine well with the kaya. Please take note that lumps will form in the jam.
- In the meantime, heat up the sugar for the Caramel in a sauce pan until the sugar melts into caramel. When the color becomes golden brown, add the caramel into the kaya, stir to combine well. The color of the kaya should be golden brown. Turn off the heat.
- Let the kaya jam cool down, discard the pandan leaves and transfer the kaya to a blender. Blend until it reaches a silky smooth consistency and without lumps. Transfer the kaya to a jam bottle. You can keep it in the fridge for about a week.
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- In a mixing bowl, combine coconut milk and 100 g of sugar. Whisk by hand until sugar has dissolved. Add eggs, whisk to combine well.
- In a small saucepan, melt the remaining sugar over medium heat (the loose sugar grains will typically start to clump up as it cooks after a few minutes, before becoming a thick syrup, and then browns as it caramelises further). Once the syrup is the colour of caramel, turn off the heat. Do not over-cook as the syrup can burn and become bitter-tasting.
- Then, carefully and slowly introduce the caramel syrup into the coconut milk and egg mixture, whisking as you add. Do not worry when the syrup hardens like brittle, as it mixes with the mixture. Continue to whisk, breaking down the syrup as you do so, and mixing it into the mixture (never mind the hardened bits, these will melt as the mixture cooks).
- Fill a pot about one-third full with water, and bring to a gentle simmer over low heat. Place the mixing bowl over the pot, with the base of the mixing bowl above the water level. Add the knotted pandan leaves.
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