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Cinta Dapur » Breakfast, Dessert » Kaya – Pandan flavoured coconut jam

Kaya – Pandan flavoured coconut jam

As much as the British favours beans on toast, Malaysians favours kaya. So popular is kaya, if you were to ask any passers-by in Malaysia and there will be no lack of definition what constitute a good kaya or how it should be eaten.

Kaya consists of eggs, sugar, coconut milk and flavoured with pandanus leaves. It is not a complicated dish to prepare, but does require a fair bit of patience. This dish is typically consumed with a cup of tea or coffee.

Malaysian Coconut Jam

Recipe

Ingredients

  • 12 Eggs
  • 500g sugar
  • 6 pandanus leaves (knotted)
  • 500 ml coconut milk

 

Method

  • Start by gently beating all your eggs and sugar together. Try to avoid creating any foam or this will affect the texture of your jam
  • Using a double boiler add beaten eggs, pandanus leaves and coconut milk into the mix
  • Now here’s the difficult part, you will have to keep stirring the mix until it reaches a smooth and fairly thick consistency. This process can take anywhere from 1 – 2 hrs.
  • Allow the kaya to cool then bottle them up.
  • Goes well with bread, scones or just a giant scoop on its on.

 

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Written by

Cinta Dapur is authored by Ivan Cho, who currently works as a Project Manager in the Digital Advertising arena in London. He is also a freelance photographer and a hobbyist food photographer

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