Wednesday, March 5, 2014

How To Make Kaya/Coconut Jam

This is an updated post with a new video cooking guide. The recipe is the same as my previous one, except the sugar; instead of white sugar, I have opted for Turbidano raw sugar. This sugar has a natural light golden-brown color, and it is less processed and refined. The cooking time is shorter for this recipe too. Please check out the video for more information on how to make this delightful spread.

How To Make Kaya/Coconut Jam


4 Large Eggs
250 ml Coconut Milk
125 grams Turbidano Raw Sugar
3 Pandan Leaves, knotted (optional)


Place sugar, coconut milk, and Pandan leaves in a medium size mixing bowl. Melt the sugar on a double boiler. Once the sugar melted, remove and set aside.

Meanwhile, beat the eggs well and strain into the sugar and coconut mixture, and mix well. Then place it on a double boiler, stirring constantly but gently with a heatproof rubber spatula or a wooden spoon for about 20 to 30 minutes until the mixture is thickened and with a spreadable consistency. Remove immediately, discard pandan leaves, and let cool before storing into a clean airtight jar.


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