COCONUT JAM (KAYA) RECIPE BY TASTY
Try breakfast the Singaporean way, with Coconut Jam (Kaya) on toast.
Provided by VisitSingapore
Categories Snacks
Time 30m
Yield 10 servings
Number Of Ingredients 14
Steps:
- To make the pandan extract, blend pandan leaves with water, then strain through a sieve.
- Add coconut milk, coconut cream, eggs, pandan extract, and sugar to a bowl. Mix thoroughly then add to a saucepan.
- Place the saucepan on very low heat and continuously stir for approximately 20 minutes. Be careful not to let the pan get too hot or the eggs will cook too quickly.
- Combine cornstarch and water, then pour into mixture and stir rapidly until it starts to thicken.
- To make caramel, add sugar to a pan on medium heat and allow to completely melt until golden brown. Add the caramel to the Kaya and stir until completely dissolved.
- Run kaya through a sieve, then store in a mason jar. Refrigerate overnight until set.
- To serve, add a slice of butter to toast then dollop with a spoonful of Kaya, and add the other slice of toast on top. Serve with a soft boiled egg with a dash of soy sauce and pepper on the side.
- Enjoy!
Nutrition Facts : Calories 257 calories, Carbohydrate 24 grams, Fat 16 grams, Fiber 0 grams, Protein 4 grams, Sugar 32 grams
COCONUT-PANDAN JAM (KAYA JAM)
This creamy custard is popular in Southeast Asia, especially Malaysia and Singapore, where it's slathered onto toasted fluffy white bread and served with poached eggs as a morning snack. Often called the vanilla of Southeast Asia, the long, narrow, vibrant green pandan leaves give the jam its signature aromatic flavor.
Provided by Katherine Sacks
Yield Makes about 1 3/4 cups
Number Of Ingredients 4
Steps:
- Heat coconut milk and sugar in a medium saucepan over medium. Tie pandan leaves together in a knot and add to pot. Bring to a simmer, cover, and let steep 30 minutes. Uncover pot and return to a simmer.
- Meanwhile, bring a medium pot of water to a boil. Whisk egg yolks in a medium heatproof bowl until fluffy. Slowly whisk in half of coconut milk mixture until smooth. Whisk in remaining coconut milk mixture. Set bowl on pot of water (bottom of bowl should not touch water). Reduce heat and bring water to a simmer. Cook, stirring, until mixture is thick enough to coat the back of spoon and an instant-read thermometer registers 180°F, 4-5 minutes. Strain through a fine-mesh sieve into a resealable container or jar; discard solids. Press plastic wrap onto surface and chill until set, at least 4 hours.
- Kaya can be made up to 1 week ahead; keep chilled.
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- To make pandan juice, blend or pulverize pandan leaves with water in a food processor or blender, until as fine as possible. Strain the mixture, pressing it with the back of a metal spoon, to obtain pandan juice. Measure out 40 ml (leftover juice will keep well in an airtight container for up to 5 days, refrigerated).
- In a mixing bowl, combine eggs and sugar, and whisk by hand until sugar dissolves, about 2 minutes. Add coconut milk and pandan juice, and stir to mix well. Strain the egg-coconut milk mixture into a medium-sized heatproof metal or glass mixing bowl.
- Set up the double boiler. Fill a medium-sized deep pot with about two inches of water. Set the water-filled pot on your stove-top heating element. Bring water to a gentle, continuous simmer over low to medium heat. Set the heatproof mixing bowl containing the kaya mixture over the pot, making sure the base of the mixing bowl does not come into contact with the simmering water.
- Stir the mixture frequently with a whisk as it gently cooks. As the mixture cooks, it will gradually thicken and become sticky. Keep stirring until kaya is at the desired consistency. This may take about 40 mins, depending on how your double-boiler is set up. When it thickens to a soft paste, pour out the kaya, and set aside to cool completely. Note: The kaya will firm up a little more as it cools.
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