Asian Jam
"Kaya" a type of jam made of eggs, coconut milk and sugar. The word "kaya" means "rich" in Malay. Not sure how the name was derived. All I remember was as much as we (siblings) love the jam, we dread whenever mom decides to cook it. It takes ages to thicken to the consistency required. As mom gets older, she stopped making it and anyway, its easily available at the markets these days.
welll, I finally got into action in trying this recipe. I was ready for some serious hand exercise. Surprising, it only took me 2 hours all in to achieve the texture required ;)
Eat it like any jam ; however, it is best with toasted bread, combined with magarine (or a slap of cold butter) a.k.a Hainanese toast. Try it and you'll love it.
Recipe from here
Ingredients
1 1/2 cup sugar *too sweet for my taste
1 1/3 cup coconut milk (fresh / canned)
5 eggs (XL size) *fresh
Beat eggs and sugar till well blended.
Cook in a slow cooker over low heat.
When slightly thickened, pour in coconut milk in a thin stream.
Stir well until liquid mixture is thick and gooey.
The color should have changed from yellow to a darker shade in 1-2 hours of constant stirring
Asian Jam
"Kaya" a type of jam made of eggs, coconut milk and sugar. The word "kaya" means "rich" in Malay. Not sure how the name was derived. All I remember was as much as we (siblings) love the jam, we dread whenever mom decides to cook it. It takes ages to thicken to the consistency required. As mom gets older, she stopped making it and anyway, its easily available at the markets these days.
welll, I finally got into action in trying this recipe. I was ready for some serious hand exercise. Surprising, it only took me 2 hours all in to achieve the texture required ;)
Eat it like any jam ; however, it is best with toasted bread, combined with magarine (or a slap of cold butter) a.k.a Hainanese toast. Try it and you'll love it.
Recipe from here
Ingredients
1 1/2 cup sugar *too sweet for my taste
1 1/3 cup coconut milk (fresh / canned)
5 eggs (XL size) *fresh
Beat eggs and sugar till well blended.
Cook in a slow cooker over low heat.
When slightly thickened, pour in coconut milk in a thin stream.
Stir well until liquid mixture is thick and gooey.
The color should have changed from yellow to a darker shade in 1-2 hours of constant stirring
2 comments:
Looks most authentic. Yummy! Whenever possible, I prefer it in green with pandan (pandanus leaves) flavour.
tummy,
pandan leaves not available here *sob*
Funnily, I ate it again this morning the coconut flavour tasted is more intense..now it really reminds me of breakfast at home :)
thanks for visiting!
Post a Comment