Sweet Delight from Southeast Asia: Homemade Kaya Coconut Jam Recipe
Kaya is a popular traditional coconut jam from Southeast Asia, commonly enjoyed as a spread for toast or in various desserts. Here's a simplified recipe to make Kaya at home:
- 4 large eggs
- 200 ml coconut milk
- 150 grams white sugar
- 4 pandan leaves (also known as screwpine leaves), tied into a knot
- 1/2 teaspoon pandan extract (optional, for added color and flavor)
- In a heatproof bowl, whisk the eggs until well beaten.
- In a saucepan, combine the coconut milk, white sugar, and tied pandan leaves.
- Place the saucepan over low heat and stir the mixture until the sugar has dissolved completely.
- Slowly pour the beaten eggs into the saucepan while continuously stirring the mixture.
- Continue cooking the mixture over low heat, stirring constantly to prevent lumps and sticking.
- Cook until the mixture thickens to a custard-like consistency. This can take about 1 to 1.5 hours, so patience is key.
- If using pandan extract, stir it in at this stage for added color and flavor.
- Remove the pandan leaves from the mixture and let it cool to room temperature.
- Once cooled, transfer the Kaya into sterilized jars or containers and refrigerate.
- Allow the Kaya to set in the refrigerator for a few hours or overnight before using.
- Enjoy the homemade Kaya as a spread on toast, as a filling in pastries, or in any way you prefer!
Note: Traditional Kaya recipes involve a double-boiling method using a water bath to gently cook the mixture, but this simplified version can be prepared directly over low heat. The pandan leaves and pandan extract add a distinct aroma and flavor, but you can omit them if unavailable.
Making Kaya requires time and attention, but the result is a deliciously creamy coconut jam that captures the essence of this beloved Southeast Asian treat.