Kaya Recipe (Pandan flavored coconut egg jam)

Kaya, is a local jam made from eggs, sugar and coconut milk, and is flavored by pandan leaves, and later sweetened with sugar.  Kaya jam is a very popular spread in Singapore and Malaysia.  It was originated from China in the Hainan province.  The jam itself tastes sweet and is somewhat creamy, with a hint of coconut and eggs in it.  Kaya is originally brown in coloured, however can be artificially coloured into a green spread.  Kaya is often used as a spread in breakfast and goes fabulously well with bread that has been toasted over charcoal, and a slab of butter on it.  It is an increasingly popular breakfast with Singaporeans, hence the name Kaya Toast.

Kaya toast goes along well with a cup of coffee and a plate of soft boiled eggs, which is cooked by hot water.  Upon cracking a dash of pepper is sprinkled onto it followed by soya sauce.

Kaya toast is made after the cook slices a single piece of toast into half, and spreading a generous amount of kaya followed by a slab of butter.  It is then covered up together and served hot.  The slab of butter and the taste of the jam is what made this toast popular.

source: http://www.kaya.sg/kaya.htm

This is my mother’s recipe who taught me when I was a girl.   Hope y’all try it for yourself, recipe is after the jump:

Ingredients
10 Eggs
450 grams sugar
20 grams freshly pressed pandan juice
500 ml coconut milk

Method

Beat the eggs and sugar together with a whisk, mix in the coconut milk.  Next, fill the base unit of a double boiler with water and bring to a boil.  Add mixture into the top unit of the double boiler, stirring every 10 minutes until the mixture reaches into a smooth consistency.  This will take an hour. Cool and bottle up.  The kaya can be kept well up to two months in fridge.

Tip – to obtain a smooth consistency, use hand held blender to blend the kaya.

•