"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.
1pandan leaf (fresh or frozen)optional but highly recommended
5tablespoonssugardivided
1pinchsalt
Instructions
Whisk the egg yolks in a medium stainless steel or ovenproof glass bowl.
Add coconut milk, pandan leaf (tied into a knot), 2 tablespoons of sugar and a pinch of salt to the egg yolks. (Set the additional 3 tablespoons of sugar aside)
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.
Use oven mitts to remove the bowl from the saucepan and set it aside. Remove the saucepan from the heat.
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.
As soon as the caramel turns into a nice golden brown color, add it to the kaya mixture.
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.
Remove the pandan leaf and discard it.
Allow the kaya to cool completely, then pour it into a medium-sized jar. Keep in the fridge for up to a week.