Coconut Jam

Coconut Jam (Kaya)

Consumed mainly in Southeast Asia and made from a base of coconut and sugar.



Kaya, also called srikaya (from the word meaning "rich" in Malay based on its golden color) or coconut egg jam, is a coconut jam made from coconut milk, chicken eggs which are flavored by pandan leaf and sweetened with coconut sugar. The spread originated in Southeast Asia. This is reflected by its tropical ingredients santan (coconut milk) and pandan leaf. Kaya is sweet and creamy, available as a golden brown or green colored spread depending on the amount of pandan and extent of caramelization of the sugar. As with other jams, kaya is typically spread on toast to make kaya toast and eaten in the morning but is enjoyed throughout the day.



Ingredients:

· 10 eggs

· 500ml thick coconut milk, extracted from 2 grated coconuts

· 400g sugar (300g coconut brown sugar)

· 4 ~ 6 pandan leaves, knotted

Method:

• Beat eggs and sugar well with a hand whisk. Put beaten eggs and pandan leaves in a saucepan over a very gentle heat to dissolve the sugar.
• Use a non-stick pot and to heat over low heat till the sugar melts into a thick caramel.
• Remove from the stove to cool for 10 minutes.
• Stir in thick coconut milk, mix well, then strain the mixture into a double boiler pot.
• Cook over rapidly boiling water. Keep stirring the mixture with a long wooden spoon until it thickens; top up the boiling water in the lower pot whenever necessary.
• Then wrap the lid with a big enough tea-towel (to prevent water dripping into the custard), replace it on the pot and steam the custard for two to three hours. (Do not stir the custard during this time.)
• Cool completely before storing in air-tight containers.