SO mum and I tinkered about the kitchen and made kaya.
What is Kaya?It’s notoriously underrated, especially outside of Malaysia. Forget marmalade spread, apricot jam, strawberry and all that sht: Kaya and butter on toast is all you need. It’s basically coconut egg jam, sometimes flavoured with pandan, cooked to a thick, goopy paste.
Looks like a hot mess but tastes heavenly!
Traditionally, homemade kaya requires long hours of cooking and tedious work, coz you have to keep stirring to make it thicken. These days, you can even make it in half an hour. We looked up some recipes online and did some tweaks:
- 4 egg yolks
- 30 g sugar (we put in less coz already using palm sugar which is sweet)
- 50g palm sugar
- 1 bowl coconut milk
- 1 pandan leaf, tied into knot
Put egg yolks into bowl. Whisk and set aside.
Pour coconut milk, sugar and palm sugar into a pan. Cook til everything is melted.
Slowly pour in egg mix. Take care to add slowly so that the egg doesn’t cook.
Set to medium heat, throw in pandan leaf, then stir. Now it’s just a waiting game for the mixture to thicken. Once it looks consistently goopy with lumps, the kaya is ready! 🙂 Simple, huh?
Turned out pretty good, I was surprised myself. 😛