Why We Love This Recipe. De kaya uit een potje die ik had (bovenste foto) was op zich trouwens niet heel bijzonder, het leek qua textuur meer op kastanjepuree dan op custard, en het was vooral heel zoet. Singapore Stories. Add the pandan leaves into the egg mixture and turn on the heat to medium low. (P.S.
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Why We Love This Recipe. De kaya uit een potje die ik had (bovenste foto) was op zich trouwens niet heel bijzonder, het leek qua textuur meer op kastanjepuree dan op custard, en het was vooral heel zoet. Singapore Stories. Add the pandan leaves into the egg mixture and turn on the heat to medium low. (P.S.
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kaya jam

kaya jam

In August 30, 2020


Not only is it the best bread spread I know, but it also makes a great last-minute gift. Kaya is a delicious Malaysian jam made with coconut, eggs and caramel. I like my kaya rich, so I used 5 eggs. Your kaya is SO SEDAP!!! I used Kara brand coconut cream and coconut milk. 6 Printer-Friendly Version. Note: This post may contain affiliate links. The color of the kaya should be golden brown. When I post the kaya on my IG I will tag you. Thanks Julie for trying my kaya recipe. I used 75 g. My aunt told me that I can use 3, 4, or 5 eggs, so it's totally up to you. 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. Since then, I have been cooking it a lot at home -- and with this recipe it works every time. Rich and aromatic jam which is perfect for toast and a cup of coffee!The reason is simple: it carries two of my favorite meanings in First being rich; secondly, it means an utterly delicious In this post, I am going to teach you how to make kaya, a jam that gets me all excited waking up in the morning…the silky smooth jam that goes on warm, crispy buttery toasts, and served with a cup of aromatic Malaysian dark coffee.The mere mention of kaya conjures up a lot of my childhood memories.I grew up mostly with my late grandmother—a much celebrated Nyonya cook and The majority of my childhood days were spent in the kitchen, watching my late grandmother and my aunt preparing her many orders.One of the things that we would always make is kaya, the coconut egg jam that would go on the beautiful blue-color Nyonya kuih called My aunt would always be the designated helper making the kaya.She would beat the eggs, coconut milk, and sugar mixture with a traditional springy egg beater, and then the mixture would go into an antique yellow color enamel double-boiler sitting over a charcoal burner.Whenever she made kaya, she would religiously sit in front of the charcoal fire, stirring the kaya diligently for hours, yes, laborious hours!The kaya that came out from our home kitchen was always silky, smooth, with the richest and freshest taste, complete with a golden brown hue and color unrivaled by any kaya I have ever encountered.Once in a while, my aunt would ask me to help, and I would eagerly take her seat and help with the chore.Mundane was an understatement, but I often derived a sense of satisfaction watching the egg mixture slowly transformed into a silky and thicker consistency, and then the pale yellowish color transformed to a golden amber color with the addition of caramel.It was magical…and the taste of the end product was absolutely delicious.There are many variations of kaya, some are yellowish in color, while others are greenish, or brownish.The texture varies, too; some are runny, while others are thicker.My favorite is always the ones which is thick and rich in texture (I don’t like runny and thin kaya), golden brown in color, a color derived from the addition of caramel towards the end of the making process.While the traditional way of double-boiling is probably the best way to make kaya, nowadays, you can actually make this prized jam in less than an hour.When I called my aunt for the recipe, she even told me to “cook” the kaya, and skip the hours of stirring.My kaya recipe below is quick and easy and takes about 30 minutes.With the help of modern kitchen appliances, the texture is smooth as silk, and the taste is as close as the ones that my aunt used to make.If my late grandmother were to taste this kaya jam, I am sure she would be so proud of me. My eldest son has a sweet tooth like me and he just practically cleared the blender with his finger. I DO NOT like yellow or green color kaya, it looks very unappetizing.OMG… This is not the pure recepi..

Filter the mixture with a strainer.Transfer the egg mixture into a sauce pan (non-stick preferred). We hopen dat je dat okay vindt. Crack the eggs into a big bowl or container, follow by the coconut cream, coconut milk, and sugar. Rich and aromatic jam which is perfect for toast and a cup of coffee. The regular kaya always has a bit of water content, which I do not like.

Rich and aromatic jam which is perfect for toast and a cup of coffee. I also like my kaya to have a thicker consistency instead of runny, as I don't like the "watery" part of the kaya making my toast "soggy. Whisk well, or using an electronic hand mixer, whisk the mixture well. As I live in India so.here we.dont.get.Is it supposed to foam up when heating and stirring?Oh my Goddd!!! A Singapore breakfast favorite [Photograph: Yvonne Ruperti] Notes: Find palm sugar, coconut cream, pandan leaves, and pandan flavoring, in … When the color becomes golden brown, add the caramel into the kaya, stir to combine well.

Why We Love This Recipe. De kaya uit een potje die ik had (bovenste foto) was op zich trouwens niet heel bijzonder, het leek qua textuur meer op kastanjepuree dan op custard, en het was vooral heel zoet. Singapore Stories. Add the pandan leaves into the egg mixture and turn on the heat to medium low. (P.S.

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