Kaya Or Coconut Egg Jam (Express Version) 咖椰

Kaya or Coconut Egg Jam is a very popular food spread in Southeast Asia, mainly Malaysia, Singapore and Indonesia. Kaya is typically spread on toast, eaten in the morning as breakfast (or anytime of the day). The kaya toast is selling in every coffee shops or what we call 'kopitiam' here in Malaysia. Kaya can also be used as a topping for desserts.

There are 3 main ingredients use in kaya, namely coconut milk (also known as santan), eggs (chicken or duck) and sugar. Pandan or screwpine leaves are usually added as a flavouring for its unique taste and aroma. The traditional way of cooking kaya is very tedious and time consuming as you have to stand beside the mixture stirring continuously while cooking for at least 1.5 to 2 hours to avoid from burning. 

I came across this 'express' or 'short cut' kaya recipe from KitchenTigress, '10-Minute Kaya' where you only need to spend around 10 to 15 minutes on cooking time. Wonderful right? Especially for those who are busy at works or housework. 

All the ingredients used in this recipe are almost the same with those used in the traditional recipe except here, we are using egg yolk instead of the whole eggs and palm sugar or gula Melaka will be used to substitute part of the white sugar. Egg white is full of water, so it will require low heat with longer cooking time. So, recipe without any egg white is a key to reduce the cooking time. Palm sugar is used to caramelized the kaya instead of heating up the white sugar to reach the same purpose. 

How does the express kaya taste like? Well......since all the main ingredients needed to make kaya is also use in this recipe, then the taste will not be disappointed. If you only spend 20% effort in preparing something, I don't think you are expecting a 100% result, am I right? 

If you ask me is it worth trying and I will definitely say 'YES', especially for those friends who are staying abroad and craving for some kaya! 

I had made 2 batches of this express kaya in the same day. The 1st batch is not as smooth as the 2nd batch as I didn't stir the egg yolks while I poured half of the hot coconut milk and sugar mixture in it.

1st batch kaya

2nd batch kaya

Recipe adapted from KitchenTigress

Ingredients: 

• 200 ml undiluted fresh or packet coconut milk

• 4 egg yolks (ensure no egg white attached)

• 45 g palm sugar or gula Melaka (block or powder)

• 45 g white sugar

• 4 pieces of Pandan or screwpine leaves (cut to a length that will fit into the pot or fold them and tie into a knot)

Pandan Leaves

Grated Fresh Coconut

Method: 

• Extract fresh coconut milk from the grated coconut. I added 8 tablespoons of water in the grated coconut as I found it difficult to extract without adding water. Then transfer the grated coconut in a soft cotton bag and squeeze out the milk over a bowl. Then strained the extracted milk through a sieve. Set aside.

Extracting Fresh Coconut Milk

Note: You may use can or packet coconut milk if you cannot find any fresh grated coconut.

Packet Coconut Milk

• Separate the egg yolks carefully, making sure no egg whites at all or else you will end up with a lumpy kaya. Beat the yolks thoroughly.

• If you are using block of palm sugar, ensure you chop them into finer pieces for easy dissolving later.

Palm Sugar or Gula Melaka

• Cook the coconut milk, palm sugar, white sugar and pandan leaves over medium heat. Stir constantly.

• Turn off the heat once you see the coconut mixture started to simmer gently.

• Gradually pour half of the hot coconut mixture over the beaten egg yolks and stirring at the same time. 

Note: I was unable to stir the mixture in the 1st batch as I was taking the photos, so the end product was not as smooth as the 2nd batch. Luckily though, it was not lumpy.

• Then pour the coconut milk and egg yolks mixture back into the remaining coconut milk in the pot. Turn the heat back to medium and stir constantly until the mixture is slightly thicken. 

• Turn the heat to low and continue to stir until the mixture coated the side of the pot thickly.

• Turn off the heat. It might look a bit runny but it will set if you leave it in the refrigerator.

• Remove the pandan leaves. Holding one side of the leaf with one hand and using another hand to hold a pair of chopsticks to slide down along the leaf and squeeze out any kaya that stick on the leaf. Discard the leaves. 

Note: Do not cut the pandan leaves too short or else you will end up the same mistake I made in my 1st batch. I had to spend more time taking out the pandan leaves from the kaya.

• Transfer the kaya to a cleaned jar or bowl. Leave to cool before closing the lid and store in the refrigerator. Consume within a week.

Note: If your kaya is curdled and lumpy (don't worry), you may put it in the food processor or using a hand mixer and blend until smooth or just sieve the kaya to get the smooth consistency. 

You may serve your kaya with some toast or white bread. I prefer to have my kaya with some cream cracker. They are equally delicious. Yummy.......

HAPPY BAKING AND COOKING!