Kaya – Pandan coconut jam

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kaya - coconut pandan jam
kaya – coconut pandan jam

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.

kaya - coconut pandan jam
The double boil method
kaya - coconut pandan jam
The perfect breakfast or snack to put you in seventh heaven

Originating from the land of the assam laksa, she is home-based in southern Germany. Authentic asian cooking challenges her to bring fond foodie memories of home in her kitchen.