My beverage preference has evolved from Milo to milk tea, lime juice, and as of recent years Cham (mixture of coffee and tea mixed). One thing that hasn’t changed is the favouring towards soft boiled eggs and toast with Kaya, I remember ploughing through stack loads of it as kid whenever I was back in Malaysia during the summer break. It was and still is luxury that would remind me of the place I once called home. I’m glad Kaya and I are now inseparable by distance. If you’re craving a rich caramelised coconut jam hit, here’s a recipe to curb.
- 4 egg yolks *preferably free range
- 270ml canned coconut milk
- 45g palm sugar/3 Tablespoons
- 45g raw sugar/3 Tablespoons
- 2 drops Pandan paste essence
- In medium pot, over medium-low heat, add half the coconut milk, palm sugar, raw sugar, pandan essence, and coconut milk to boil stirring frequently.
- Reduce heat to low once boiling begins.
- Whisk egg yolks into the remaining uncooked coconut milk and slowly combine the mixture into the pot.
- Cook the combined mixture till it caramelises thick (at this point the mixture should be is sticky and coats the side of the pot while stirring).
- Once desired consistency is achieved turn off the heat (keep in mind the Kaya thickens furthermore once cooled) transfer the kaya into a bowl or canning jars to cool before refrigerating.
*Depending on stirring technique you may find the Kaya a little clumpy, blend before storing if a smoother consistency is preferred.
The Kaya mixture should keep in the fridge for up to 3 weeks if canned coconut milk is used, I find fresh coconut milk harder to judge keep time I suggest it’s under within the week of it being made.