Kaya is sweet and creamy.
The original color reflects the color of the yolks used in the making. It is sometimes available as a golden brown or green colored spread depending on the amount of pandan and extent of caramelization of the sugar.
In Malaysia ,as a popular local jam, kaya is typically spread on toast to make kaya toast and eaten in the morning .
Kaya is also used as a topping for several desserts including kuih tatal(a dessert of sweet glutinous rice coloured blue with butterfly pea flowers (bunga telang)), and pulut seri muka, a similar dessert but coloured green with pandan leaves.
You can use a double boiler to ease the job of kaya making
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Kaya( Coconut & Egg Jam )
400ml coconut milk
5 pcs pandan leaves
1. Heat the water in the bottom layer of the double-boiler until boiling. Mix all the ingredients in the upper layer, slowly stir until well mixed(Stir every 5 minutes or so to prevent the kaya from getting burned). The whole process takes about 45 minutes.
1. To make kaya more fragrant, replace chicken eggs with duck eggs.
2. Longer time is needed for bigger portion.
3. To produce brown kaya, use 100g (out of the 500g sugar )to make caramel. Then, mix the caramel into the mixture evenly before pouring in the coconut milk. Then add in coconut milk, continue stirring the mixture till become brown kaya.