Coconut Jam (Kaya)
Kaya (pronounced as Kaa-yaa, also means "rich" in Malay language) is a spread made of coconut milk, eggs and sugar. Its popularity
in Southeast Asia is equivalent of marmalade's in the Western countries. Delicious over a layer
of butter on toast or bread, it is not that difficult to make - although it is pretty easy to
get hold of in Asian shops. This recipe does not require a double-boil method so if you are a
beginner then this is the recipe for you.
- 1/2 cups brown sugar
- 1/2 cup water
- 500ml fresh coconut milk (neat)
- 6 egg yolks
- 2 teaspoons corn flour (mixed with a little water)
- 3 screwpine leaves
- Boil the water and the brown sugar in a deep saucepan till the sugar is starting to burn.
- When the sugar has turned brown, add in the coconut milk. Stir till the sugar is dissolved.
- Remove from heat and leave it to cool completely.
- When it is cool, add in the egg yolks, corn flour and the screwpine leaves. bring to a boil on medium-low heat,
stirring constantly till it starts to thicken a little.
- Remove from heat, leave to cool to room temperature. Spread on buttered toast to go with your tea or coffee.
- Makes about 3 standard Chivers jam jars.
- There are many ways of making Kaya, and you can adjust the amount of sugar or egg yolk according to your own preference.
- Corn flour can be replaced with custard powder if you wish.
- Screwpine leaves are used for its aroma; you can use as many as you like or just opt it out.
- What to do with the egg white? Try having a pore-tightening facial
or making some low cholesterol English pancakes.
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