CategoryCondiments & Others
A sweet coconut milk spread also known as 'kaya'. It is very popular in Malaysia/Singapore. Kaya goes well with bread and pastries.
For Malaysians or Singaporeans, this sweet and creamy coconut jam or spread holds lots of memories. It has been around for ages. I remembered my parents buying toasted bread with 'kaya' for my sister and I. We would have it with a hot cup of 'milo', a chocolate beverage. This bread is normally sold in coffee shops and enjoyed during breakfast and at tea time. Have it with teh tarik, coffee or any beverage of your choice, the deliciousness of this toasted bread with 'kaya' never disappoints. When trying out this recipe, remember not to have the heat on too high or the 'kaya' will curdle. Many also commented that the 'kaya' did not turn out as smooth as shown in the video. The trick to a smooth consistency is to keep stirring the mixture during the cooking process. If it still turns out lumpy, blend the mixture after it is ready.
- 7 pandan leaves
- 250 milliliters coconut milk
- 5 eggs
- 200 grams sugar
Steps to Prepare
- Blend pandan leaves to get 10ml of pandan extract.
- Mix sugar, eggs and coconut milk evenly. Add pandan leaf extract.
- Pour the mixture into a bowl placed on a pot of boiling water. The heat from the water will cook the mixed ingredients.
- Keep stirring every 10 minutes to prevent mixture from getting lumpy.
- Stir mixture until it is no longer runny.
- Leave to cool. Keep in a clean sterilized bottle and refrigerate.
- 'Kaya' can be kept for up to 2 months.