Call it coconut jam or coconut custard for better western understanding.
Despite the many various colours/shades of green kayas seen over the years, I've never diverted from the basic old fashion receipe. So my kaya is still caramel brown, free of artificial colours and aroma.
Been making kaya over the years for family and friends but have never bothered to write it down. Guess it's time to share........
- 10 eggs (large)
- 250 gm sugar (generally it's 1 heap tbsp per egg)
- 1 pinch of salt
- 2-3 screwpine leaves (pandan)
- 1000 ml (1 ltr UHT pack)
- coconut milk [*]
- 2-3 slices fresh ginger
- xtra 3 tbsp of sugar for caramel
([*] Note: I placed the coconut milk in the refrigerator for 2 hours so that cream is hardened and water is separated. Discard water)
Heat 3 tablespoons of sugar in a pan till sugar caramalises to a dark brown colour but not burnt.
Remove from heat and slowly/carefully add coconut cream. Return to heat, stir till caramel is dissolved.
This method is new and much more simple - thanks to Lily.
Place eggs, sugar and salt in a deep pan.
Stir or use whisk to mix till sugar is dissolved.
I used a plunger (stabmixer).
Tie pandan leaves into a knot and ginger slices into mixture.
Place pan in double boiler and stir slowly, scrappng the bottom of pan.
When mixture is warm or after approximately 10 minutes, add coconut caramel. Keep stirring.
Kaya is done when the mixture starts thicken. It should take another 10 minutes. Do not overcook the kaya to grainy texture. Remove from bath.
Remove pandan leaves and ginger slices.
How to eat kaya?
- On breads or better, on buttered toast.
- As TV snacks on crackers.
- With steamed glutinuous rice.
Some people make kaya in the microwave and some with breadmaker. Experiment if you want but I stick to my classic method.