Kaya Recipe (Coconut Egg Jam)

Coconut milk: This is the base of the kaya, providing a rich and creamy texture. Use full-fat coconut milk for the best results.

Eggs: These help to thicken the jam and give it a custard-like consistency.

Sugar: Adds sweetness to the kaya. You can use white or brown sugar depending on your preference.

Pandan leaves: These leaves add a unique fragrance and flavor to the kaya. They are tied in a knot and removed after cooking.

When making kaya, ensure that you whisk the mixture continuously and gently. This prevents the eggs from curdling and ensures a smooth, creamy texture. Using a double boiler is crucial as it provides gentle, even heat, reducing the risk of overheating the coconut milk and eggs. If you notice any lumps forming, you can strain the mixture through a fine sieve before transferring it to a jar.

• coconut milk - Substitute with evaporated milk: Evaporated milk provides a similar creamy texture and richness, though it lacks the coconut flavor.

• coconut milk - Substitute with almond milk: Almond milk is a lighter alternative and can be used for a different but pleasant flavor profile.

• large eggs - Substitute with egg replacer: Egg replacers can be used for a vegan version, though the texture may slightly differ.

• large eggs - Substitute with silken tofu: Silken tofu can mimic the creamy texture of eggs in the jam.

• sugar - Substitute with honey: Honey provides a natural sweetness and a slightly different flavor profile.

• sugar - Substitute with maple syrup: Maple syrup adds a unique flavor and can be used as a natural sweetener.

• pandan leaves - Substitute with vanilla extract: Vanilla extract can provide a different but pleasant aroma and flavor.

• pandan leaves - Substitute with screwpine essence: Screwpine essence can mimic the unique flavor of pandan leaves.

• Allow the kaya to cool completely at room temperature before storing. This prevents condensation from forming inside the container, which can affect the texture and shelf life of the coconut egg jam.

• Transfer the cooled kaya into a clean, airtight jar or container. Make sure the container is dry and free from any residual moisture to avoid spoilage.

• Store the kaya in the refrigerator. It can last up to 2 weeks when properly refrigerated. Always use a clean spoon to scoop out the jam to prevent contamination.

• For longer storage, consider freezing the kaya. Portion the jam into smaller, freezer-safe containers or silicone ice cube trays for easy thawing and use.

• Label the containers with the date of preparation to keep track of freshness.

• When ready to use, thaw the kaya in the refrigerator overnight. Avoid microwaving or heating directly as it can alter the texture and flavor.

• If the kaya separates or becomes grainy after thawing, gently whisk it to restore its smooth consistency.

• Place the kaya in a heatproof bowl and set it over a pot of simmering water, creating a double boiler. Stir gently until it reaches your desired temperature.
• Transfer the kaya to a microwave-safe container. Heat it in the microwave on low power in 10-second intervals, stirring in between to ensure even heating.
• If you prefer a more traditional approach, spoon the kaya into a small saucepan. Warm it over low heat, stirring constantly to prevent it from sticking or burning.
• For a quick and easy method, place the jar of kaya in a bowl of hot water. Let it sit for a few minutes, stirring occasionally until it warms up.

• Double boiler: A specialized pot setup that uses steam to gently heat the ingredients, preventing them from burning.

• Whisk: Essential for continuously stirring the mixture to ensure it thickens evenly without forming lumps.

• Measuring cup: Used to accurately measure the 200 ml of coconut milk.

• Kitchen scale: Necessary for precisely weighing the 150 g of sugar.

• Mixing bowl: Used to combine the coconut milk, eggs, sugar, and pandan leaves before transferring to the double boiler.

• Jar: For storing the finished kaya once it has cooled down.

• Knife: Useful for cutting and preparing the pandan leaves.

• Spoon: Handy for transferring the kaya into the jar after cooking.

• Tongs: Useful for removing the pandan leaves from the mixture.

Use a blender: Blend coconut milk, eggs, and sugar together for a smoother mixture before heating.

Preheat the double boiler: Start with a preheated double boiler to reduce the overall cooking time.

Constant whisking: Use a hand mixer on low speed to whisk continuously, ensuring even thickening without manual effort.

Prepare in advance: Tie the pandan leaves in a knot and have all ingredients measured and ready before starting.

Cool quickly: Pour the kaya into a shallow dish to cool faster before transferring to a jar.