Friday, January 17, 2014

Thick Palm Sugar Kaya / Coconut Egg Jam

16.01.2014 - Nongsa Batam.  This is my 4th time making Kaya ( Coconut Egg Jam ) this time i used purely palm sugar instead of mixing with caster sugar!  Oh....god! Taste even better!! so so good. taste of palm sugar stronger and i find it more tastier and the color of the jam is real nice dark brown! Love it.

In fact i love all the Kaya i've made.  Green color, light brown or dark brown, they all taste and looke so good!

175g palm sugar / Gula Java
250ml thick concentrated coconut milk
5 pandan leafs
5 eggs ( 3 whole eggs & 2 yolks )


melt palm sugar with a table spoon of water on sauce pan. let it cool

heat water for double boiler.

beat in 3 whole eggs and 2 yolks and coconut milk whisk with baloon whisk till combine

When melted palm sugar already cool down, add sugar into eggs mixture with a whisk constantly stir until well combine.

Strain the mixture into a clean bowl that will be used for double bowl, make sure no lumps from egg whites or palm sugar.

add in pandan leaves to egg mixture. put the bowl on the double boiler.  keep stirring until the mixture has become thicken and start curdles up. don't worry,  the sign that your kaya is ready.

Discard the pandan leaves and pour cooked kaya into a hand blender and blend 1 to 2 second only the kaya will become very smooth.

Put aside let it set and cool and transfer into a clean jar!

Kaya can keep up to 2 weeks in the fridge.

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