Egg Coconut Jam aka Nyonya Kaya

My mom used to make Kaya for us when we were growing up. We loved them with toast. It was a big favorites of school kids back in those days, just like peanut butter and jelly sandwich here in US.

There are many of other uses of Kaya. I can come up with just few here:
Kaya Bao - Kaya filled bread rolls or steam bread rolls
Pulut with Kaya - sticky rice topped with kaya.
Kaya Puffs - kaya filled (instead of cream) puffs

Here is my Bread Rolls filled with Egg Jam.

Actually, I am thinking of using Kaya on Sushi next, well I know this is sweet stuff and not seafood. Hey, I just come up with something new.

I am making Kaya this morning. As I don't have pandan leaves and I will not be make the Kaya with caramelized coloring, I opt to add vanilla extract in place of pandan extract and a drop of food coloring.

Here is my Kaya recipe:
Ingredients:
6 eggs
1 cup sugar
1 cup coconut milk
1 drop of green color
1 tsp vanilla extract

Method:
 1.Beat eggs and sugar with electric mixer (which I use) or hand whisk till sugar has dissolved.
 2.Add coconut milk, color, vanilla extract into egg mixture.
 3.Put egg mixture into the double boiler and keep on stirring.
 4.Continue stirring the egg mixture till it has thickened. This process will take about 1 to 1.5 hours.
 5.Remove from double boiler and cool thoroughly.
 6. Store in refrigerator until ready to use.

Bread Rolls of Fun Varieties

Before I lose these pictures with the 'other pile' of things I have on my  to do list, I thought I would post a couple of photos of some home made bread rolls from recipes I recently tried out.

These rolls shown below were filled with lightly sweetened mung beans. We like them with coffee in the morning or hot tea at tea time in the afternoon.

I made these next rolls to go with some hamburgers we grilled on our deck. They paired up really well and complimented the burgers nicely. Sure beats store bought hamburger rolls! I hate those dry, store bought hamburger rolls.They kill your cookouts.