"Kaya" or "Srikaya" is a sweet and rich coconut jam popular in Malaysia, Singapore, Indonesia and the Philippines. It takes only 5 ingredients and 20 minutes to whip up this luxurious spread you will want with your toast for breakfast every morning.
Total Time
20min
5.0
2 Ratings
Author: Wok & Skillet
Servings:
4
Ingredients
•
4
Eggland's Best Classic Eggs
, separated
•
1
cup
Coconut Milk
•
1
Pandan Leaves
•
1/3
cup
Granulated Sugar
•
1
pinch
Salt
Cooking Instructions
1.
Whisk the Eggland's Best Classic Eggs (4) in a medium stainless steel or ovenproof glass bowl.
2.
Add Coconut Milk (1 cup), Pandan Leaves (1) (tied into a knot), 2 tablespoons of Granulated Sugar (1/3 cup) and a pinch of Salt (1 pinch) to the egg yolks. (Set the additional 3 tablespoons of sugar aside)
3.
Fill a small saucepan with approximately 2 inches of water and bring it to a light boil over medium-high heat. Set the bowl with your kaya mixture over the saucepan. Whisk the kaya mixture frequently for 5 minutes.
4.
Use oven mitts to remove the bowl from the saucepan and set it aside. Remove the saucepan from the heat.
5.
Pour the remaining 3 tablespoons of sugar in a small frying pan and set it over the medium-high heat. Allow the sugar to melt and caramelize. Use a heat-resistant silicone spatula to gently stir the caramel.
6.
As soon as the caramel turns into a nice golden brown color, add it to the kaya mixture.
7.
Place the bowl back on the saucepan, then place the saucepan over medium-low heat. Continue cooking the kaya for an additional 5 - 10 minutes, whisking frequently.
8.
Remove the pandan leaf and discard it. Allow the kaya to cool completely, then pour it into a medium-sized jar. Serve and enjoy!
Nutrition Per Serving
CALORIES
249
FAT
17.5 g
PROTEIN
7.4 g
CARBS
17.7 g
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