A staple of South-east Asian pantries, it is spread on toast, biscuits, desserts or eaten straight from the jar! Kaya cooked the traditional way requires hours of constant stirring over low heat. Making kaya was Grandmother’s (mama) labour of love for her family. This recipe has been adapted to honour her memory and to share the joy of this simple but luscious jam.
Ingredients
- 3 Large eggs
- 150g Caster sugar
- 200ml Chilled coconut milk
- 1/4 teaspoon Salt
- 50g Caster sugar
- 1 tablespoon Butter
- 4 pieces Screw Pine leaves
- 1 drop of Pandan Liquid Essence (Optional)
Traditional Method
- Blend together eggs, 150g caster sugar, coconut milk, salt and essence.
- In a saucepan, caramalise 50g of caster sugar. Quickly remove from fire, and add butter. Add to mixture and blend again.
- Strain the mixture.
- Bring 1/3 pot of water to a simmer. Place a heatproof bowl over the simmering water, ensuring that the water has no contact with the bowl.
- Pour the strained mixture into the bowl and stir regularly over a low heat.
- After two hours, the mixture will thicken into a custard texture.
- Cool the mixture and store in an air-tight container. Keep refrigerated.
No-stir Sous vide Method
- Blend together eggs, 150g caster sugar, coconut milk, salt and essence.
- In a saucepan, caramalise 50g of caster sugar. Quickly remove from fire, and add butter. Add to mixture and blend again.
- Strain the mixture.
- Seal the strained mixture in a glass jar or vacuum bag.
- Immerse the jar or bag in a large water bath.
- Set sous vide prevision cooking device at 80°C.
- Cook for an hour and remove bag to cool.
- Store in an air-tight container. Keep refrigerated.