Saturday, June 8, 2013

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:
6 eggs
1 cup sugar
1 cup coconut milk
1 drop of green color
1 tsp vanilla extract

 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.

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