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.
- 12 Eggs
- 500g sugar
- 6 pandanus leaves (knotted)
- 500 ml coconut milk
- 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.
Incoming search terms:
- resepi kaya pandan
- kaya pandan
- how to make kaya
- pandan kaya
- recipe tart pandan
Filed under: Breakfast, Dessert · Tags: asian dishes, chinese, cintadapur, cintadapur.com, classic kaya recipe, coconut jam, cuisine, culinary, dishes asian, easy coconut jam recipe, easy kaya recipe, food chinese, food malay, food photography, heavmus, home cook dishes, home cook Malaysian dishes, home cook Malaysian recipe, how to make coconut jam, how to make kaya, Kaya, Kaya Recipe, main, main course, malay, malaysian, Malaysian coconut jam, malaysian cooking, Malaysian cuisine, Malaysian dishes, malaysian dishes recipes, Malaysian food, malaysian food recipes, Malaysian recipe, Nonya kaya, nonya recipe