Coconut jam, also known as kaya jam or simply kaya, is a popular sweet spread found throughout Southeast Asia. This delicious jam is made from a base of coconut milk, eggs, and sugar. It is traditionally infused with the nutty flavor of pandan leaves, giving it a unique and aromatic taste. Kaya is known for its intense labor and love that goes into the making process, resulting in a rich and indulgent curd. Its vibrant green color, derived from the pandan leaves, adds a touch of intrigue. Enjoyed as a breakfast spread, kaya can be paired with toast or used as a versatile ingredient in various recipes. Whether you’re in Malaysia, Indonesia, or Singapore, you can find the delightful combination of coconut cream, sugar, eggs, and pandan leaves in the popular kaya jam. Homemade versions of kaya can be made by simmering coconut milk with caramelized sugar, pandan leaves, and a pinch of salt. This process can be done using a double boiler or over a bain-marie. In just 10 minutes, you can make your own version of Hainanese kaya jam by combining coconut cream, sugar, and whole eggs. Kaya is a delicious and aromatic jam that can be enjoyed on toast or used as an ingredient in various recipes. It is the perfect combination of coconut, eggs, and caramel, resulting in a rich and fragrant spread. Try this Malaysian delight and add a touch of vibrant green to your morning routine. You can easily make kaya at home by combining coconut milk, eggs, pandan leaves, and palm sugar. This simple recipe will have you enjoying homemade kaya in no time.
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