Trivia Question : Why is butter poor?
Answer : Cos it is not Kaya!!
Someone left this comment on my homemade kaya blog post in my old food blog. I thot it was it was really funny.
'Kaya' is a Malay word that means Rich! But in Malaysian food context....it is the name for coconut egg jam.
Anyway serikaya (called in Indonesia) or simply just 'kaya' (in Malaysia) is made from 2 main ingredients coconut milk and eggs. I have made this several times but I must say I am still not able to perfect the recipe. Don't get me wrong, the taste is good but I just can't get the dark brown color and the ultra smooth texture like my Aunt Judy's kaya. My Aunt Judy has perfected making of kaya. Her kaya is brown and smooth and is absolutely delicious.
Most of the kaya sold outside greenish (pandan leaf flavoring and color) and also some yellowish brown - like how mine turned out. But I love the dark, really dark brownish ones.
I will try again and again until I get it to the right color I am looking for. Here is how I made it, let me know if there anything you can think of for me to improve.
Simple ingredients :
1) 4 eggs
2) Sugar - 200gm
3) 1 coconut from can - 350ml or 400ml
4) Pandan (screwpine) leaves
Simple steps:-
1. In a big bowl, add half of the sugar and eggs together, beat till well blended till sugar is dissolved. I sieve the coconut milk first to ensure there are no clumps. I hope that this process will give my kaya a smoother texture. Add coconut milk with the eggs and sugar and beat lightly for it to be well mixed together.
2. For kaya to turn brown vs the greenish kaya, we will have to caramelized some sugar. Therefore take the remaining sugar in an aluminum pot and put it direct in mid to low fire. Keep stirring with spoon. The sugar will start to caramelized to a nice brown colour. Continue to stir until all sugar liquidate to a nice brown texture.
3. Once the sugar is caramelized, add in eggs and coconut mixture. Stir for the mixture to mix. We now need to use the double boil concept where you put the pot of kaya mixture in bigger pot of water. Your pot of mixture should not be on the direct heat.
4. Now, all you do it to stir the mixture in continuous slow motion. Ensure medium to low heat. Add in the pandan leaves (tied in knot) into mixture and continue to stir. I did not add any as I did not get to buy them at the Chinese Grocery store.
5. Continuously stir for 2 hours until the mixture start to brown and thicken.
Pic : My kaya is brown but still not dark enough and not as smooth as I like it to be. Any advice?
6. The kaya should be ready. Remove the pandan leaves if you have them inside. Leave it to cool down. Store them into jam containers. Put in the fridge if not in use. Meanwhile, get the toast ready.
Kaya goes best with toast. Once bread is toasted, add butter and kaya on bread and trust ...it is yummylicious! Butter is rich but I guess kaya is "richer" literally. :)
Answer : Cos it is not Kaya!!
Someone left this comment on my homemade kaya blog post in my old food blog. I thot it was it was really funny.
'Kaya' is a Malay word that means Rich! But in Malaysian food context....it is the name for coconut egg jam.
Anyway serikaya (called in Indonesia) or simply just 'kaya' (in Malaysia) is made from 2 main ingredients coconut milk and eggs. I have made this several times but I must say I am still not able to perfect the recipe. Don't get me wrong, the taste is good but I just can't get the dark brown color and the ultra smooth texture like my Aunt Judy's kaya. My Aunt Judy has perfected making of kaya. Her kaya is brown and smooth and is absolutely delicious.
Most of the kaya sold outside greenish (pandan leaf flavoring and color) and also some yellowish brown - like how mine turned out. But I love the dark, really dark brownish ones.
I will try again and again until I get it to the right color I am looking for. Here is how I made it, let me know if there anything you can think of for me to improve.
Simple ingredients :
1) 4 eggs
2) Sugar - 200gm
3) 1 coconut from can - 350ml or 400ml
4) Pandan (screwpine) leaves
Simple steps:-
1. In a big bowl, add half of the sugar and eggs together, beat till well blended till sugar is dissolved. I sieve the coconut milk first to ensure there are no clumps. I hope that this process will give my kaya a smoother texture. Add coconut milk with the eggs and sugar and beat lightly for it to be well mixed together.
2. For kaya to turn brown vs the greenish kaya, we will have to caramelized some sugar. Therefore take the remaining sugar in an aluminum pot and put it direct in mid to low fire. Keep stirring with spoon. The sugar will start to caramelized to a nice brown colour. Continue to stir until all sugar liquidate to a nice brown texture.
3. Once the sugar is caramelized, add in eggs and coconut mixture. Stir for the mixture to mix. We now need to use the double boil concept where you put the pot of kaya mixture in bigger pot of water. Your pot of mixture should not be on the direct heat.
4. Now, all you do it to stir the mixture in continuous slow motion. Ensure medium to low heat. Add in the pandan leaves (tied in knot) into mixture and continue to stir. I did not add any as I did not get to buy them at the Chinese Grocery store.
5. Continuously stir for 2 hours until the mixture start to brown and thicken.
Pic : My kaya is brown but still not dark enough and not as smooth as I like it to be. Any advice?6. The kaya should be ready. Remove the pandan leaves if you have them inside. Leave it to cool down. Store them into jam containers. Put in the fridge if not in use. Meanwhile, get the toast ready.
Kaya goes best with toast. Once bread is toasted, add butter and kaya on bread and trust ...it is yummylicious! Butter is rich but I guess kaya is "richer" literally. :)
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44 comments:
Wow. This is such an interesting recipe - looks great.
Yours look wonderful. My always turn out brownish but never used eggs before.
Thanks Belinda. This is a popular jam in Malaysia and Singapore and you will be able to ifnd it in all coffee shops.
Joy - you don't use eggs? really? what do you use.. let me know.
You make ur own kaya? Wow! I love kaya and have never tried any home-made one before. This is so cool!
Loooove this stuff, esp with a chunk of butter on toast! Even at mamak store, I order roti kaya.
KennyT - Thanks. No choice. I am in US now so have to learn and make it for my own pleasure.
Ann - yup, this kaya toast is everywhere in Malaysia esp with all the kopitiam shops mushrooming at every corner. I wonder if mamak business is a bit affected.
Looks really good! I think the color is fine :)
Thanks Thanks :) but I am still thinking of the rich dark brown kaya
:(
I love kaya!!! This is a wonderful post,now I know how to make it
So nice to meet you
The Peach Kitchen
peach and things
blowing peachkisses
Peachkins - Thanks. Hope you make it one day!
I love kaya, but never try to cook at home. Does it difficult in preparing it? That's a great recipe, thanks for sharing ^-^.
yums! yours look just the right color - just like any home made kaya would look like.
good meal good deal - Hi! Well, it's not difficult, just a lot of patience to stir slowly if you want to get the texture smooth and nice.
Alesia - Thanks dear. I think most kaya turn out this colour but I was hoping for dark dark brown..like gula melaka :)
wow this looks so so good, love the blog Rebecca
Thanks for sharing this recipe! I have never tasted kaya before, although I have made the Filipino version of coconut jam. I am definitely going to try this! 8-)
I keep hearing people rave about coconut jam. I must try making some if the stuff is this ridiculously good. So from the looks of the recipe, it sort of seems almost like lemon curd, but with coconut instead?
LOL I love that comment! So true, I could eat kaya by the spoonful (and have!). This looks great! :)
I like kaya jam too, can't buy it here. I guess I have to make it by myself, thanx 4 the recipe :-)
Thanks for your note on my blog and hi from Tokyo! I guess in Malaysia, a rich man named Kaya would love the coconut jam. Interesting anyway :D
Rebecca - Thanks dear for visiting my blog.
Tangled Noodle - Kaya really goes fantastic with toast. the aroma of the coconut and eggs is beautiful. Do try it.
Hi Carolyn - Kaya is really popular in South east Asia in particular Malaysia and Singapore. The double boil is similar in making lemon curd but there is no butter to make kaya. It's coconut, eggs and sugar.
Lorraine - Haha kaya is pretty addictive. :)
Miss Lucky Piggy - Yup..I can't get it here too so that is why I make it myself and also you can control/reduce the qtt of sugar when you make yourself.
Hi Lacquer spoon, if he is a super rich man maybe he wont go for kaya since the ingredients are cheap and easy. He will likely prefer caviar :)
I had made pandan kaya before, but this is in my to do list, must try this out soon. Thanks for stopping by my blog. I will come back more often to check what you cooking/baking the next.
The thought of coconut jam is absolutely phenomenal. It would have never crossed my mind, but I would like it VERY much. Regarding the lumpiness, when you double boil, the pan that your "custard" is in should not touch the water. Put about 1" of water in one pan and the jam in a second pan or bowl that is small enough so it fits snugly but doesn't touch the bottom or the water. I'd also use a whisk instead of a spoon when stirring so the contents are better combined. Just my thoughts. It's still gorgeous.
Sonia - Thanks. Love your blog too. Nasi Lemak...ah yums!! I can have it anytime breakfast, lunch, dinner, supper :)
The Mom Chef - Wow! That's a great tip! I will have to try it sometime. Thanks!!
What a play with words....I enjoy kaya and butter...:)
I never had this before! But it sounds delectable! Coconut milk is irresistible in any form. This looks lovely!
yr kaya looks great! nothing beats a good toast with kaya and butter..complete with a cuppa coffee!
I've never tried kaya, but I'd love to taste it! Sounds delicious with toast.
Tiger fish - Hi!! Thanks for visiting.
Cinnamon Girl - Hope you get a chance to try it. It's delicious.
Petite Nyonya - Yes, definitely kaya on toast goes terrific with a cup of hot brewing coffee!!
lisa is cooking - It is delicious. Let me know what you think if you get to try it.
I totally agree with you about kaya with toast!!! I love it!
I'll have to make this, I love kaya! Thanks for sharing :)
mycookinghut - I like the toast done on the toaster cos it bring out the aroma of the toast better :)
Maria - if you do make it, please share how it turned out. Good luck!
probably just substitute the sugar to palm sugar ?? that's just my thought though..because i never made kaya before...and i'll definetely try sometime..
you always have a good recipe for us : )
Hi Shelly - love the suggestion. Will try that one day. Glad you like some of the recipes I shared. :)
Hi Simplefood
Your double boiled pic seems to me more like a water bath concept. I made kaya yesterday using the double boiled method and my kaya turned out so overcooked (meaning not liquid form but hard but still taste delicious).
Pls advise me am I doing the right method. My double boil method was I placed my pot of stirring kaya on too of another pot of boiling water. The kaya pot did not come in direct contact with the fire. Only the steam from the boiling water was cooking the kaya.
Another thing is please kindly advise me whether if I could use the overcooked kaya to make the kaya kok featured in your recipe?
Thanks and best regards
Priscilla Poh
Hi!! Yes, I didn't have the right utensils at that time to do the double boil concept. I have tried it since and it works out fine. However, if your kaya is turning out hard or overcook could be due to the following reasons
1. Cooked for too long
2. Your fire was too big thus it is very hot and this quickens the cooking process.
And yes definitely you can use your kaya to make the kaya kok. Hope it works out for you. Thanks for trying the recipe.
Dear Ivy,
Just wish to share this with you ......The secret to making the "Dark Brown Kaya" is to use "Brown Sugar" instead of the "White Granulated Sugar". To achieve the rich & smooth texture, you need to stir it continuously. You can use the double boiler or just let the pot of kaya partly immerse in a bigger pot of warm water over medium to medium high heat. Total cooking time should be within 1-1/2 hour.
Happy "Dark Brown Kaya" Making! Calla (visiting Malaysian at Alameda, California)
Hi and Thanks Calla, I will definitely try it with brown sugar the next time!!!
Can any one tell me where can I buy Kaya Jam in Hong Kong???
Hi! I love kaya. I live in The Netherlands and I really miss the Singaporean and Malaysian food! I was actually looking for nasi lemak recipe and saw that you have kaya recipe too! I am going to try it tomorrow. =D I have such a big craving for it. I actually like it greener, but I think your kaya colour is good too.
For making it browner, maybe you can try using brown sugar? Or caramalize more sugar instead? Just some suggestions. =) Thanks for sharing!
Use a hand blender after your kaya is ready to make it really smooth!
For dark kaya, caramelize all the sugar or substitute with palm sugar
Hi . One step had missed out from the recipe is sieving the egg mixture. White eggs will give lumps to kaya texture. Do sieve the eggs mixture after whisking with sugar before combined to coconut milk. Good luck.
Stumbled here and going to try your recipe.
made mine with concentrated pandan juice extract.
yummysssss....
going to try your kaya kok next
would it be weird if my kaya is green lol
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