Homemade kaya(coconutmilk jam)

Ingredients:
500ml thick coconut milk
350g caster white sugar
10 size A eggs - 6 whole eggs and 4 egg yolks.
Half teaspoon of salt.
8 pieces of knotted pandanus leaves/any essense

 

 

Methods:

                                                       Should be prepared in double boil

Kaya is ready when it coats the back of the spoon.

                                           Kaya is ready when the consistency is thick but still runny.

1. Separate egg yolks with an egg separator. Please do not separate the yolks using the egg shells. The reason is because, the shells may be contaminated with bacteria which remain even after washing the eggs thoroughly.
2. Beat 6 whole eggs with 4 yolks using a whisk. There is no need to beat until the mixture increases in volume.
3. Pour in the sugar and salt and continue whisking the mixture. Again, there is no need to beat until the mixture increases in volume.
4. Boil water in the bottom part of a double boiler. I use TupperChef double boiler set. The secret to avoid the kaya from being lumpy is to make sure the bottom part of the top pan is one inch above the boiling water. We do not want the top pan to be too hot by piping steam or in contact directly with the boiling water.When using the wok and 24 cm stockpot, I filled the stockpot with 1.6 litres of water to ensure the water will not touch the base of the wok. It worked perfectly.
5. Pour the coconut milk in the top pan of the double boiler and warm it until it is lukewarm, then pour back into a small jug.
6. Slowly pour the coconut milk from the jug in small trickle, into the egg mixture, whisking all the time.
7. Strain the mixture into the top pan of the double boiler.
8. Put in the knotted pandanus leaves
9. Continue stirring over very low heat until mixture is thicken, glossy and smooth. In my case it took 40 minutes.
10. Your kaya is ready when it coats the back of the spoon you use for stirring. It may appear to be runny but it will thicken when it cools.
11. Cool and keep in an airtight jar. By placing kaya in the fridge, it will stay fresh longer.