Kaya - Coconut Jam
I love ‘kaya‘, Malaysian’s coconut jam. Everytime I go back to KL, I sure have my ‘kammo‘ made a jar for me to bring back to LA. Her ‘kaya‘ is one of the best in town because is home made with love. I love those thick consistency compared to the thin liquid type. I prefer to ‘sapu‘ my bread with ‘kaya‘ that will not drip out when I eat it.
My aunt told me to call her when I am ready to make this. I called her and she talked me through the process.
This recipe is for very small portion of kaya.
Ingredient: 200g coconut milk, 180-240g of caster sugar (depending how sweet you like yours), 3 medium size eggs
Steps:
- Beat eggs together.
- Add 90% of your sugar and beat lightly with the eggs until the sugar dissolved.
- Add all the coconut milk and stir a little bit to get it well mixed.
- Preferably use a double boiler (but I don’t have one so I improvised with the pyrex bowl which was a big mistake). Heat water until boiling.
- Put in the bowl of the mixture in the boiling water.
- Stir the mixture continously until it becomes thick. This is to prevent it becomes like scrambled egg. Should takes about 30 minutes or less, but because I used a pyrex bowl it took forever. (again I had to improvise here: see below after steps).
- Prepare a sugar caramel with the 10% sugar. Depending how dark/golden you like your ‘kaya‘. Boil sugar in a pot directly on the gas. Watch it carefully as it will burn if you don’t watch. Turn off gas when you get the color you want. Add it to the mixture and stir a little.
- Once the mixture is thick, cover it with a paper towel to prevent water dripping into the ‘kaya‘.
- Close the lid and steam for 1 hour.
It took me a longer time to make it because I took a wrong step in using the pyrex bowl. Should have used a stainless steel bowl instead. I stood and stir up to 30 minutes but the mixture was still liquid so I took a pot and boil the mixture over the stove directly. It thickened fast but became like scrambled egg. Aunty told me to sieve it. So I did. The final product still not bad. Color is good. Taste like kaya. But one thing missing - the pandan flavor/scent. Couldn’t find pandan here easily so I didn’t add any.
Here is a picture of the kaya in the container for storage. A bit thick and not smooth but I like it this way.
Tried it out immediately after it was done. Of course, what else is better than a toast with ‘kaya‘ and butter?
Wah! the color of the kaya that u made is very beautiful `golden color’ although the kaya didn`t look smooth but this is the type that u love to eat so is ok lah.ur kaima also love this type of kaya.sometime i also make like this. This is d first time u cook, very good lah!’cefu’ give u 99.9% pass lah. ha,ha,ha.
Ya first time. Next time I better use stainless steel bowl. Thank you sifu for your time on the phone with me!
posted on November 10th, 2007 at 1:28 am
OMG i crave this so much after i moved, thanks for the recipe, i should try! i recently received a package from my mother and got kaya in there. wah lau, i really ration it cause only 1 tin, its also good with cream crackers. problem is my hubby also like and my daughter seem to follow suit, means hv to share 250 grams amongst 3 ppl leh
and i am the one supposed to be malaysian!!! how can my hybrid daughter and ang moh husband also like????
Wah, they sent kaya over? that’s nice. can tahan so long in the mailing process? i made the kaya, only i myself eat it. hubby not a fan for this, he scares of the cholesterol. with this recipe, hopefully you can successfully make your own batch of kaya so no need to wait for them to mail to you. It is not that hard to make but just need to stand there for quite a long a time.
posted on November 10th, 2007 at 12:42 pm
Come back lar… then we go eat kaya butter roti in Ipoh…
Wah … Ipoh got special kaya butter roti?? Last time I was there, I went to KopiTiam and had one. Home made one better. hehehe can put a lot of butter and kaya.
posted on November 10th, 2007 at 9:12 pm
LOL! Your kaya looks like the kaya made by my mom. I still have half a bowl of kaya in my fridge. I’m thinking of making some too. Looks like I’ll need to get a double boil saucepan for it. Hey, do you know you can get vacuum packed pandan leaves from the Viet grocery stores? We can get it here.
I tried those vacuum pandan leaves, but they taste funny like they have some preservative on them.
posted on November 11th, 2007 at 6:08 am
Good kaya…..feel like making some too but I am the only one who has it here.
I love kaya with cream crackers biscuits.
Ya, I lke it with the Hup Seng Kiam Peh too. I am also the only one who eat all of this, Hubby not a fan of kaya.
posted on November 11th, 2007 at 10:00 am
wow well done! yumm! thanks for sharing the recipe. does yelohpowah like it too? my kiwi doesnt kno how to appreciate kaya.
Nope, he doesn’t like it. He prefers peanut butter and strawberry jam.
posted on November 11th, 2007 at 6:25 pm
wah u make.So pandai!
posted on November 12th, 2007 at 1:02 am
Looks yummy. I love kaya with butter on toast.
posted on November 12th, 2007 at 8:59 am
Yup..homemade kaya are the best. But it is definitely a long process to make them.
posted on November 12th, 2007 at 10:05 pm
Yum, I love kaya with butter & toast. Usually I throw mine in the slow cooker. Mine also end up like the texture that you get. So I use a hand blender to blend it.
posted on November 13th, 2007 at 12:49 am
ya, can tahan,due date in 2008 i think. my mother send the one in the tin, yeo’s brand. we ate that kaya brand since i was so young, so almost 30 years ago..yikes, so old liao!
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