Coconut Jam (Kaya)
"Kaya" or "Srikaya" is a sweet and rich coconut jam popular in Malaysia, Singapore, Indonesia and the Philippines. It takes only 5 ingredients and 20 minutes to whip up this luxurious spread you will want with your toast for breakfast every morning.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 1 serving
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 4 egg yolks
- 1 cup coconut milk
- 1 pandan leaf (fresh or frozen, optional but highly recommended)
- 5 tablespoons sugar (divided)
- 1 pinch salt
Instructions
- 1
Whisk the egg yolks in a medium stainless steel or ovenproof glass bowl.
- 2
Add coconut milk, pandan leaf (tied into a knot), 2 tablespoons of sugar and a pinch of salt to the egg yolks. (Set the additional 3 tablespoons of sugar aside)
- 3
Fill a small saucepan with approximately 2 inches of water and bring it to a light boil over medium-high heat. Set the bowl with your kaya mixture over the saucepan.
- 4
Whisk the kaya mixture frequently for 5 minutes.
- 5
Use oven mitts to remove the bowl from the saucepan and set it aside. Remove the saucepan from the heat.
- 6
Pour the remaining 3 tablespoons of sugar in a small frying pan and set it over the medium-high heat. Allow the sugar to melt and caramelize. Use a heat-resistant silicone spatula to gently stir the caramel.
- 7
As soon as the caramel turns into a nice golden brown color, add it to the kaya mixture.
- 8
Place the bowl back on the saucepan, then place the saucepan over medium-low heat.
- 9
Continue cooking the kaya for an additional 5 - 10 minutes, whisking frequently.
- 10
Remove the pandan leaf and discard it.
- 11
Allow the kaya to cool completely, then pour it into a medium-sized jar. Keep in the fridge for up to a week.