Kaya Coconut Jam

Today marks the first anniversary of XLBCR's Blog! Even though xlbcr didn't win any award for this year SBA'15, I'm really glad that it's making progress just by being shortlisted as the finalist for 2 categories under the awards. XLBCR also been featured in the recent Sunday Straits Times "Life" section - a half page article on how I started home cooking, and also featuring Miso Cream Cheese Salmon Recipe from the blog. For this week recipe, the all time classic kaya coconut jam recipe that every Singaporeans grew up with. Kaya are best eaten with toast & crackers, they're also being use as toppings or fillings for Kueh(asian bites/desserts). Even though you can easily get Kaya from any supermarket or asian groceries, but nothing beats homemade Kaya. You get to control the degree of sweetness, richness & thickness of the jam.

There are 2 methods in making this:

  1. Double boiling method - where the bowl of kaya is being seated on a pot of boiling water, stirring till it thickens to the right consistency which takes at least an hour but able to achieve a very smooth velvety kaya jam.
  2. On direct low heat in a non-stick sauce pot, stir occasionally throughout the process till kaya fully cooked through, takes about 30-40 minutes. Transfer into food processor and blend till smooth. Not as smooth and velvety as the double boiling method but much more efficient and able to achieve almost similar result.

In this recipe, I added additional yolks to increase the richness of the Jam. Play around with the amount of sugar & yolk to adjust the taste accordingly.

Ingredients - 300ml Jar - +- 60 minutes

  • 2 whole eggs
  • 2 egg yolks
  • 60g of gula melaka palm sugar, coarsely chopped
  • 80g of caster sugar
  • 200ml of coconut cream
  • 50ml of fresh pandan extract
  • 6 pandan leaves, tied in a knot

PREPARATIONS

 In a metal or glass mixing bowl - combine gula melaka, caster sugar, coconut cream & fresh pandan extract. If you're using the double boiling method, whisk it over a pot of simmering water till sugar melts. If not you can just whisk it in a sauce pot on low heat till sugar melts.

Next, whisk the whole eggs & yolks till well combine in a separate bowl. Slowly drizzle in the egg mixture into the mixing bowl, stir well to combine then add in the pandan leaves knot for extra fragrance.

For double boiling method, stir the mixture every now and then until the it thickens to jam consistency. For best result, stir as often as possible. This process may take an hour or so.

For the direct heat method, stir the mixture till jam thickens & cooked through - from dark translucent green to opaque green. You will notice the Jam will be rough in texture & consistency. Transfer to a food processor and blend till smooth.

Transfer Kaya into a jar and leave it to cool, and store in the fridge. Able to last 2 weeks refrigerated. Serve this with your favorite bread and crackers.

I'll be doing a site revamping, redrafting & restyling of the past recipes & also dishing out more amazing recipes! Do support by liking my facebook page, follow me on Instagram & wordpress. Cheers!