My eldest son has a sweet tooth like me and he just practically cleared the blender with his finger. I am just using packaged ones.

Ingredients.

The pandan or screw pine leaves grow wild in wet swampy area. The color of the kaya should be golden brown. You can ask anything about this recipe.How did it go?

Filter the mixture with a strainer.Transfer the egg mixture into a sauce pan (non-stick preferred). "For making this kaya, do you use plain white sugar, or brown sugar or palm sugar? Turn off the heat.Let the kaya jam cool down, discard the pandan leaves and transfer the kaya to a blender.

Seri Kaya, or just ‘kaya’ as we call it is also known as coconut jam.

I prefer the rough texture with bits of yolks and sugar clumps. You can have a smoother texture by passing the cooked kaya thru a fine sieve. Le kaya, serikaya ou srikaya (malais : kaya ; indonésien : seri kaya ; philippin : matamís sa báo, matamís na báo, ou kalamay-hatì ; hokkien : 咖吔 ka-ia) est une pâte à tartiner, une crème de fruit faite à partir de lait de coco, d'œufs et de sucre. Please try more recipes on my site: Never knew kaya making was so easy. I used a little bit of cornstarch to seal in the water, hence the kaya is thick and smooth and perfect for days.Can we omit Pandan.leaves.

Nyonya kaya recipe or nyonya coconut and egg jam. Making kaya is indeed a long and tedious process but I guarantee that once you start making this, you will never go back to store-bought ones. Why Nyonya?, I think it’s Melaka style of making coconut jam using gula melaka or palm sugar. Your kaya is SO SEDAP!!! Kaya is a delicious Malaysian jam made with coconut, eggs and caramel. Crack the eggs into a big bowl or container, follow by the coconut cream, coconut milk, and sugar. Also known as 'Srikaya', it is often eaten with toast or added to baked products such as bread and pastries. Add the pandan leaves into the egg mixture and turn on the heat to medium low. One that doesn't require any hand or stand mixer, as my grandma would say that aeration is the last thing you need. Blend until it reaches a silky smooth consistency and without lumps. Thank you so much for sharing this wonderful recipe . When the color becomes golden brown, add the caramel into the kaya, stir to combine well. Thank you so much, may God bless you and your loved ones, and keep you all safe and well especially during this MCO. It was just nice. 'Kaya' is a sweet coconut jam which is very popular in Southeast Asia especially Brunei, Malaysia, Singapore, Thailand, Philippines and even Indonesia. *Pass the pandan juice thru a fine sieve into a bowl.Using the back of a spoon to squeeze as much juice as possible.Discard the residue and set the pandan juice aside.Using your hand, mix until well combined, breaking up any lumps of sugar and yolks.Add in the pandan juice, coconut cream and coconut rum.Still using your hand, mix until everything is well combined.Pass the batter thru a fine sieve over that heavy large bowl with 3 knots of pandan leaves.The water should reach 1/2 inch away from the top of the batter.Wrap a lint-free kitchen towel over a plate and place over the bowl to act as a cover.Cover and repeat the steps every 15 mins for 2.5 to 3 hrs.

Please take note that lumps will form in the jam.In the meantime, heat up the sugar for the Caramel in a sauce pan until the sugar melts into caramel. Sangat sedap!

Thanks Julie for trying my kaya recipe. Using a wood spatula or a pair of wooden chopsticks, keep stirring the mixture until they are cooked, about 20 minutes.

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