Kaya Coconut Egg Jam 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.

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.

KAYA (COCONUT EGG CUSTARD)

Steps:

• Start with one cup of sugar, but more can be used. Use less/more pandan, depending on the level of fragrance you want this to have.
• Combine the eggs and sugar in a bowl until well blended and the sugar is completely dissolved.
• Add in coconut cream and mix well.
• Pour mixture into the top of a double boiler and "steam" uncovered for 1 hour, stirring constantly.
• Cover then "steam" for another 2 hours, refilling with boiling water and stirring mixture every 1/2 hour.
• After steaming for a combined 3 hours, the mixture should be thick and golden brown.
• Add the knotted pandan leaves and allow the mixture to "steam" for another hour without stirring.
• Remove knotted pandan leaves and cool before filling into clean, warm bottles to store.