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.
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