Easy Kaya Recipe

by - December 13, 2019




I made this Easy Authentic 10-Minute Kaya Jam from what to cook today with some modifications.  Apparently the original recipe is from Kitchen Tigress. Thank you to "What to cook today" and "Kitchen Tigress" for this simple and easy recipe.

I am very happy with the result and I cooked slightly longer as I find it tastes better.  In this case I just called it Easy Kaya Recipe.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Easy Kaya Recipe


INGREDIENTS:

4 eggs yolks (large size)
60g organic brown sugar
20g gula melaka (palm sugar), chopped
200g/ml coconut cream
4 pandan leaves (screw-pine leaves), tied into a knod

METHOD:
  1. Add coconut cream, sugar, gula melaka and pandan leaves in a saucepan. Cook at low heat until sugar melted and it is about to boil.  Off the heat.
  2. Whisked the egg yolks. Add 1/4 portion of coconut mixer to the egg yolks and stir well. Pour back egg yolks mixture to the coconut mixer in the saucepan. 
  3. Continue stirring and cooking over low heat until it reaches a smooth custard consistency, about 8 - 10 minutes. I continue to cook over very low heat for another 10 minutes as I found the longer we cook the better aroma the kaya.
  4. When jam is cooked, allow to cool completely before storing in jars. Keeps well for a week at room temperature. Refrigerate for a longer shelf life.
Notes:
  1. As you can see this kaya is not very smooth and slightly lumpy it is because there is some egg whites trace in the egg yolks.  You can use a hand blender to blend the kaya till smooth. However, I am fine with this texture.
  2. I used fresh coconut cream got it from the wet market.  If fresh coconut cream is not available, please use the canned or boxed coconut cream.

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