KAYA (COCONUT JAM)
Whenever I think about kaya (coconut jam), it always conjured up flashes of childhood memories sitting in the old-school cafe eating Hainanese toast bread overflowing with kaya plus a piece of chilled butter.
Provided by KP Kwan
Categories Breakfast
Time 1h20m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 22 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 1 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 20g per serving, Sodium 15 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
COCONUT-PANDAN JAM (KAYA JAM)
This creamy custard is popular in Southeast Asia, especially Malaysia and Singapore, where it's slathered onto toasted fluffy white bread and served with poached eggs as a morning snack. Often called the vanilla of Southeast Asia, the long, narrow, vibrant green pandan leaves give the jam its signature aromatic flavor.
Provided by Katherine Sacks
Yield Makes about 1 3/4 cups
Number Of Ingredients 4
Steps:
- Heat coconut milk and sugar in a medium saucepan over medium. Tie pandan leaves together in a knot and add to pot. Bring to a simmer, cover, and let steep 30 minutes. Uncover pot and return to a simmer.
- Meanwhile, bring a medium pot of water to a boil. Whisk egg yolks in a medium heatproof bowl until fluffy. Slowly whisk in half of coconut milk mixture until smooth. Whisk in remaining coconut milk mixture. Set bowl on pot of water (bottom of bowl should not touch water). Reduce heat and bring water to a simmer. Cook, stirring, until mixture is thick enough to coat the back of spoon and an instant-read thermometer registers 180°F, 4-5 minutes. Strain through a fine-mesh sieve into a resealable container or jar; discard solids. Press plastic wrap onto surface and chill until set, at least 4 hours.
- Kaya can be made up to 1 week ahead; keep chilled.
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
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
KAYA (COCONUT EGG CUSTARD)
Kaya (or Serikaya) is an Asian coconut egg custard that is eaten spread on thin toast with lots of butter. Is it a traditional breakfast in Singapore and Malaysia. The directions in this recipe come from "Cook Malaysian" by Lee Sook Ching, with a slightly modified ingredient list to make things simpler for people outside of Asia. I find pandan leaves in my local Asian market, but I have also used pandan extract with good results. It can be omited, but the flavor won't be the same. I press the mixture through a sieve before bottling.
Provided by Sascha
Categories Dessert
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 213.1, Fat 10.1, SaturatedFat 7.8, Cholesterol 79.3, Sodium 49.4, Carbohydrate 29, Fiber 1, Sugar 28, Protein 3.6
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- Start by preparing a big bowl or container. Crack the eggs into the bowl. Then, put in the coconut cream, coconut milk and sugar. By using a whisker or an electronic hand mixer, whisk the mixture thoroughly. Once done, use a strainer to filter the mixture.
- Next, take out a non-stick pan and pour the egg mixture into it. Place the pandan leaves into the mix. Turn on the heat to medium-low. Stir the mixture with a wooden spatula or wooden chopsticks for 20 minutes, until the mixture is cooked. Add in the corn starch mixture to thicken the jam. Continue stirring to mix well.
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- In a mixing bowl, whisk coconut milk and 40g of sugar till the sugar dissolves. (Keep the second measure of sugar aside for caramel.)
- Add in the egg yolks and whisk gently till well combined and smooth. Strain kaya mixture into a separate mixing bowl that can sit on the saucepan for the double boiler.
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