Homemade Kaya~Coconut Jam

Kaya or Coconut Jam is a popular and delicious breakfast toast spread in Malaysia and Singapore. A perfect Kaya has to be smooth from hours of stirring. I have preciously shared some short cut recipe, but the traditional recipe and cooking method are the best. For this recipe, I opted for duck eggs for richer tasting Kaya. I have reduced the amount sugar and make some caramel instead. This recipe will yield thick, smooth and glossy jam. 





Homemade Kaya~Coconut Jam

Ingredients

2 Cups (6 to 7 )Large Duck Eggs
2 Cups Coconut Milk
1 1/4 Cup of Cane Sugar
4 Pandan Leaves, washed, dried & knotted

Method

Remove 5 Tbsp of sugar for the caramel.

Place the remainder sugar and duck eggs in a large mixing bowl. Whisk the eggs and sugar until the sugar dissolves. Then gradually add in the coconut milk and mix until well combine.

Place the sugar in a heavy cast-iron pot over moderate heat. Spread the sugar evenly. Once the edges of the sugar begin to brown, push the liquified sugar towards the middle of the pot with a wooden spoon. When the sugar turned brown in color, remove the pot from the heat.

Prepare a large saucepan fill with water and a piece of wet kitchen towel over low heat. Place the pot on top of the wet kitchen towel and
strain the egg mixture into the pot and add the knotted pandan leaves.

Start stirring constantly but gently with a wooden spoon for about 1 hour 30 minutes, or until the mixture is thickened, smooth and with spreadable consistency. Remove the pot and let the kaya cool down, and then discard the pandan leaves. Spoon the kaya into a clean airtight jar.

Note: You can leave the kaya at room temperature for 2 to 3 days, Then store the kaya in the refrigerator for about 2 weeks.

Makes 2 Cups of Kaya