How to Make Kaya (Coconut Jam) in 20 minutes 咖央醬 二十分钟内就完成了

Kaya or coconut jam - is often served with butter on toast as a breakfast item or snack. It is especially popular in Malaysia, Singapore, Indonesia and the Philippines. This creamy, custard-like jam is also used as a delicious filling in cakes. The traditional method for preparing kaya uses whole eggs and normally takes at least one and a half hours. My own recipe takes less than 20 minutes, yet tastes the same. One secret is to omit the egg whites.

Ingredients:
6 egg yolks (discard the whites)
1 cup sugar
1 cup coconut milk or cream
1/2 tsp salt
5 stalks pandan leaves

Procedure:
Separate the egg yolks from the whites. Discard the whites.
Beat the yolks lightly by hand to mix. Set aside.
Prepare a caramel sauce by heating 3 tbsp of sugar on low heat. The caramel gives kaya a pleasing golden amber color.
Bring a pot half-filled with water to a boil.
Rest another pot on top of the first to create a double boiler.
Pour all the ingredients into the top pot (except the eggs).
Stir until the sugar has melted.
Gradually add the egg yolks, stirring constantly in only one direction. This step ensures that the jam will have a smooth texture.
Now continue stirring the mixture intermittently until it forms a ribbon-like consistency. This usually takes about 10 minutes.
Remove the pandan leaves.
Transfer to a container. The kaya will stay fresh in your fridge for about 4 days, or in your freezer for up to three months.
Enjoy!

Music: Spotless Tango. Written and recorded by G. Keese. Used with permission.

#kaya_Malaysia #caramel_kaya #coconut_jam

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