Coconut jam (kaya)- how to make it at home

Kaya (coconut jam) is the epitome of Malaysian-Singapore perennial breakfast favorite, often served with a cup of brew-on-demand Hainanese coffee waft up to hit your nose and the incredibly crispy toast grill on the charcoal pit. And of course, one will never miss out kaya with the hunger-inducing flavor that brings you halfway to paradise right from the first chomp.

Kaya takes center stage of this delightful breakfast. You only need a few ingredients to make it, which I will explain in detail in this article. I will stay true to the authentic method of preparing Malaysian kaya- slow cook and double-boiled at the sub-boiling point.

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Recipe here:
( https://tasteasianfood.com/coconut-jam-kaya/ )

Ingredients:
450g eggs (about 9 medium size egg)
350g (12oz) sugar
500g (2 cups) coconut milk
6 pandan leaves (about 20g)
Palm sugar 80g (2.8 oz)

Instructions:
- Beat the eggs in a bowl to combine the yolks and whites. 
- Filter the egg with the wire mesh strainer.
- Heat the coconut milk, put the pandan leaves into the hot coconut milk. Steep the leaves for fifteen minutes. 
- Discard the leaves and pour the coconut milk into the egg mixture. 
- Add the white sugar.
- Double boil for forty-five minutes.  Add the palm sugar when it is about to thicken. You can boil longer until it achieves the consistency you want. 
- Blend the kaya with a blender or food processor for thirty seconds,
- Transfer the kaya to containers for storage. 

#CoconutJam #Kaya #KayaRecipe #CoconutJamRecipe

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