I can’t understand what took me so long to make Kaya at home. Maybe it was because I heard somewhere that this is full of calories,there’s plenty of eggs in it. Or perhaps someone said it’s so difficult to make. What ever the cause, I decided to take in the plunge today. The early summer heat makes me miss the taste of home.
Kaya is an favourite asian coconut spread. It tastes best on the soft white bread (yeah, the one which everyone says that it’s unhealthy) or on toasts. It consists of basic ingredients which we all have at home. Eggs, coconut milk, sugar and the screwpine leaves (pandan). Screwpine leaves are available in the asian grocery stores in the bigger cities of Germany. I usually buy a bundle and freeze them up, so that I can use them whenever I need. Fresh, is of course always the best. The worse act of making this recipe is to stand there by the stove and stir. Most recipes I read through the net says it’s good to stir once every 10 minutes. But I found that this was much too long and stood there guarding over my pot like the witch by her kettle stirring once every 3-5 minutes. The second thing which is also essential for success is how you cook the jam up. There is the double boil method and the put it in the pot and cook it up method. I have a the double boiler, and I think it’s the best way to success. (Success = thick, gooey soft texture)
My Kaya is sweet. With a plain white bread, the sweetness for me is just right. If you like it less sweet, just take 20-30g of sugar away. Credits to Grace from Nyonya Cooking for her recipe and video for the inspiration.
10 pandan (screwpine) leaves
1 drop green colouring (optional)
2 drops of pandan essence (optional)
250ml coconut milk
- Cut the pandan leaves in 5 cm pieces, then blend finely with 50ml of water. Strain the juice from the leaves (You can use green colouring and the pandan essence as well, but it won’t taste very natural)
- In the double boiler, add in 5 eggs, and whisk till light and bubbly. Add in the coconut milk, sugar and everything else. Whisk.
- In the meantime, heat up the pot of water. The water should not be filled till the rim of the pot so as not to cause any flooding on your stove. Take care that the water in the pot should also be almost as high as the ingredients in your double boiler so that it cooks nicely. For those of you who does not have a double boiler, you could just use a stainless steel bowl (big enough for all ingredients) and a pot that is just big enough that the bowl sits on the rim)
- Once the water boils, put your double boiler on top and after 5 minutes, start stirring every now and then.I used the whisk to make sure the mixture is thoroughly mixed and fluffy. After about 10 minutes, you will start to notice how the mixture starts to thicken up. You should turn down the heat so that the water in the pot is just bubbling lightly. No water is allowed to get into the ingredients.
- After about 50 – 60 minutes, the jam should be thick and gooey.
- Leave to cool, then fill this up in clean jars
Makes 2x 200ml jars, if kept refrigerated from the start, it should be good for about 2 months. But the sooner you eat this, the better.