Caramel Kaya (Coconut Egg Jam)

Making Homemade Caramel Kaya is easier than you think. This Homemade Caramel Kaya is amazingly smooth and creamy, with a delicious rich caramelized taste. This aromatic coconut jam goes perfectly on toasted bread.

Total Time

1hr

0.0

0 Ratings

Author: Huang Kitchen

Servings:

Ingredients

Kaya Mixture

•

Eggland's Best Classic Eggs , room temperature

•

1 cup

Granulated Sugar

•

1 cup

Coconut Milk

•

Pandan Leaves

Caramel

•

4 Tbsp

Granulated Sugar

•

2 Tbsp

Water

Cooking Instructions

Crack Eggland's Best Classic Eggs (4) into a mixing bowl and lightly mix with a whisk. Do not beat. Then add in the Granulated Sugar (1 cup) and continue to mix.

Next, add in the Coconut Milk (1 cup) and continue to lightly stir and mix till all the sugar has dissolved. Then using a sieve, strain the egg mixture into a bowl and set aside.

Prepare the caramel by setting the Granulated Sugar (4 Tbsp) to caramel in a small pan and placing it on a stovetop. Using medium-low heat, allow the sugar to melt naturally. Do not stir. Let the sugar melt completely and turn into golden brown. Then, add in the Water (2 Tbsp) and just shake to dilute the caramel into a running mixture.

Remove from heat and pour into a heat-proof bowl.

Pour the egg mixture into a nonstick pan. Using low heat, start to cook the egg mixture and stir continuously until the whole mixture becomes thick. When you see some steam coming up, gradually add in the caramel and continue to stir nonstop till the mixture thickens further, is smooth, and is of thick pouring consistency.

Add in the Pandan Leaves (3) . Use a ladle to press on the pandan leaf and continue to stir for just another minute and we are done.

Remove the pandan knot and pour our ready-made kaya into a container. Let kaya jam cool down completely, then cover and transfer to chill in the refrigerator.

Author's Notes

When making caramel, don’t overcook the sugar syrup as it can burn and turn bitter. Once the syrup turns the desired color of caramel, turn off the heat.

As coconut milk tends to turn rancid quite easily, it is best to keep homemade kaya in the refrigerator and use it within two to three weeks at most.

For kaya to last longer, transfer into a clean, sterilized glass jar or container and cool completely before refrigerating. With this method, the kaya can keep at room temperature for up to 5 days or in the fridge for up to a month.

Nutrition Per Serving

CALORIES

175

FAT

7.3 g

PROTEIN

3.0 g

CARBS

25.8 g