Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, traditional kaya (coconut jam). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Traditional Kaya (coconut jam) is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Traditional Kaya (coconut jam) is something which I’ve loved my whole life. They’re fine and they look fantastic.
In this episode I'll be attempting to make authentic Malaysian "kaya", otherwise known as coconut jam. It is a family heirloom recipe passed down from my. Coconut jam, also known as kaya, is the Malaysian recipe equivalent to fruit jam.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook traditional kaya (coconut jam) using 4 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Traditional Kaya (coconut jam):
- Make ready Sugar
- Get eggs
- Get coconut cream
- Prepare Pandan leaves or 1 tsp pandan essence
Coconut jam (Filipino: matamís sa báo, matamís na báo; Indonesian: seri kaya, srikaya; Malaysian: kaya, Vietnamese: ca dé) is a jam made from a base of coconut milk, eggs and sugar. Mix sugar and eggs stir gently until all sugar dissolved, NO whisk. Filter mixture into mixing bowl to remove any bits. Put bowl on top of pot.
Steps to make Traditional Kaya (coconut jam):
- Mix sugar and eggs stir gently until all sugar dissolved, NO whisk.
- Add coconut cream, stir gently
- Filter mixture into mixing bowl to remove any bits
- Boil water in a pot
- Put bowl on top of pot
- Double boil with low heat, stir gently, continue stirring…
- After 20 minutes, getting thicker
- After 1.5 to 2 hrs, add caramelized sugar for coloring (optional)
- Remove the leaves, filter again if necessary to make it smoother.
Kaya is my favorite jam EVER (repeat: EVER!). How traditional kaya is made: Traditional kaya is made with coconut cream, sugar, and whole eggs. My mom said to me that I need to stir the eggs and sugar by hands. Kaya (coconut jam) is very popular in Southeast Asia, especially in Malaysia and Singapore. I came across this dreamy coconut spread in a Ya Kun Kaya Toast restaurant in Singapore, when, totally touristy, ordering a butter-kaya toast for breakfast.
So that is going to wrap it up with this special food traditional kaya (coconut jam) recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
