Kaya

Coconut Jam or Coconut Curd

PREP: 20min || COOK: 30min || COOL: 1Hr

Kaya

  • 5 Egg Yolks

  • 1 Cup Full Fat Coconut Milk

  • 6 Tbsp Palm Sugar (look for dark looking sugar)

  • 3 Pandan Leaves Tied in Knots

  • 1 Tbsp Coconut Powder

  • 1/8 - 1/4 Tsp Salt

Notes

  • Great on Toast, but a great add to a cheese board too!

  • Fresh Pandan leaves really do make a difference here, pretty worth trying to find!

  • Could stabilize with bloomed gelatin for usage in desserts

Create Kaya

  1. In a large heat proof bowl beat the eggs and set aside

  2. Create a bain-marie with a heat proof bowl a top a medium sauce pot with about an inch or so of water underneath

  3. Bring the water to a boil under the bowl and then reduce the heat to a simmer

  4. Add the Coconut Milk, Palm Sugar, and Pandan leaves to the bain-marie, stirring until the palm sugar has dissolved into the milk

  5. Slowly scoop some of the hot milk and pour it into the egg yolks stirring constantly as you do.

  6. Transfer about half of the hot milk to the egg yolks, stirring the whole time, then pour the egg milk mixture back into the bain-marie

  7. Stir the entire mixture for about 20mins, or until the Kaya has thickened, like a traditional custard (if you get some clumps don’t worry)

  8. Strain the Kaya through a fine mesh strainer catching any clumps that might have been created, and the Pandan leaves

  9. Stir in the Coconut Powder and taste for salt as it cools, just a little can bring out a lot of flavor.

  10. Let cool and then jar, this stuff is wonderful in this cake, but is a great sweet condiment for breakfast or dessert