I love kaya and it has been awhile since I last made one. I can easily buy pandan coconut jam here in Bangkok but I still prefer the brownish Malaysian coconut kaya. There are 2 recipes which I follow by heart. One of them is from Desperate Housewife, which uses a double boiler method, and another one is from Raya Malaysia, which is faster and easier. I chose the latter for today’s kaya.
- 5 eggs
- 200g sugar
- 1/2 cup coconut cream
- 3/4 coconut milk
- 3 pandan leaves tied into a knot (I replaced this with a teaspoon of pandan extract)
- 1 1/2 tablespoon of corn starch + 1 1/2 tablespoon of water (mix well)
- Caramel — 50 – 75g of sugar
Here’s my step by step preparation:
Prepare the ingredients
Whisk the eggs
Add in coconut cream, coconut milk and sugar and mix well.
Filter the mixture with a strainer by pouring it into a non-stick pot.
Add in a teaspoon of pandan extract or 3 pandan leaves tied into a knot.
Cook in low heat and keep stirring!
Add in cornstarch mixture to thicken the kaya. Lumps will be formed when the kaya is cooked but don’t worry about it.
In the mean time heat up the 50 – 75g of sugar in a pan / pot until it melts into caramel.
Mix the caramel with kaya and stir well. The kaya should turn golden brown but mine was only light brown. Then turn off the heat.
Let the kaya cool down before transferring it to a blender. Blend the kaya for a couple of minutes to remove all the lumps. It should be silky smooth by now.
Transfer the kaya into glass bottle. Kaya is best to be refrigerated and it will stay fresh for a week.
Here’s my homemade kaya.
Kaya and butter toast