Kaya (coconut egg jam)

    30 mins

    Kaya on toasted bread and butter is a classic breakfast favourite in our family.

    1 person made this

    Serves: 30 

    • 2 Tablespoons pandan juice (extracted from pandan leaves)
    • 6 egg yolks
    • 250ml coconut milk
    • 140g sugar

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a blender, extract pandan juice by blending pandan leaves with 2 Tablespoons of water. Strain, reserving liquid.
    2. Whisk together pandan juice, egg yollks, coconut milk, and sugar.
    3. Run the mixture through a sieve to ensure smoothness.
    4. Cook in a pot over low heat, stirring constantly to prevent it from clotting, for about 20 to 25 minutes or till it becomes a thick spreadable paste.

    Making Pandan Juice:

    To make a larger amount of pandan juice, blend 4 pandan leaves with 180ml water and squeeze through cheesecloth. You should be left with about 125ml of pandan juice. You will only use 2 tablespoons pandan juice, reserve the rest for another recipe.

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