At JewelPie, we always look for the easiest way for doing things. Many weeks ago, at Yut Kee, a restaurant that dates back to 1928, we had one of the most authentic Malaysian breakfast: homemade kaya toast. We thought it would be lovely to make our own kaya jam at home.
Much to our chagrin, traditional way to make kaya takes about two hours. We’ve so glad to find a simple recipe from Kitchen Tigress. which reduced the cooking time down to 15 minutes. Unlike in the original recipe, egg whites are not used.
YOU WILL NEED
> Palm sugar/ gula melaka x 45 g
> Coconut milk, undiluted x 200 ml
> Pandan leaves, cut in 5 cm strips x 4
> Egg yolks x 4
> Sugar x 3 tbsp
HOW-TO: step-by-step photo tutorial
- Whisk egg yolks and set aside.
- In a small pot, pour in coconut milk and palm sugar.
- In low heat, melt palm sugar. Stir throughout.
- Add pandan leaves and another 3 tbsp sugar into the pot. Cook in high heat. Stir until sugar is melted and coconut milk bubbles.
- When flavored coconut milk is hot, turn down the heat. With one hand, slowly pour it into egg yolks and another, whisk the egg yolks.
- Pour egg yolks back into the pot. Let is simmer and stir throughout. The solution will thicken. It should take about 10 minutes. If it’s not sweet enough, you can add more sugar.
- Discard pandan leaves with a pair of chopstick and tongs. The kaya would be sticking on the leaves, remove them with chopsticks.
- Transfer to a bottle. Let cool, cover and refrigerate. It should keep up to a week or longer.
- Use fresh coconut milk if you can. It tastes much better.
- To ensure that it can be kept longer, sterilise bottle with hot water and use a clean spoon to scoop the jam.
The jam is best finish within a week. However, if you keep it in a sterilized jar and scoop with clean spoon, it should last longer. It’s best eaten with toasted bread and butter. For an authentic Malaysian breakfast, serve it together with a cup of hot coffee and soft-boiled eggs.
Let us know if you give it a try!