Recipes - Malaysian & Singaporean

Malaysian Kaya
Malaysian Kaya Recipe


A delicious homemade Malaysian jam made with eggs and coconut milk, the Malaysian Kaya is flavoured with the aromatic Pandan leaves to give it a distinct taste.
Cooking Time: 60mins - 120mins
Serves:Crowd
Total time: > 120mins
Course: Side
Cook Method: Double Boil
Cuisine: Malaysian & Singaporean









Ingredients:

3 large chicken eggs (lightly beaten)
250g caster sugar
350ml thick coconut milk
(500ml water + grated coconut (from one large old coconut), keep the balance)
2pcs pandan leaves (knotted)




Steps:
  1. Mix 150g sugar with coconut milk, whisk till sugar dissolved.
  2. Add in beaten eggs, stir to combine well, set aside.
  3. Heat 100g sugar in a saucepan, cook over medium to low heat till sugar melts and become syrupy and golden in colour.  Take care not to burn sugar, lower flame if required.
  4. Pour sugar syrup into egg and coconut milk mixture.  Syrup will curdle (it is normal) in mixture. Stir till syrup dissolved and mixed in the mixture.
  5. Sift mixture into another stainless steel bowl (will use this bowl to double boil). Then add in pandan leaves.
  6. Double boil the stainless steel bowl mixture in a pot filled with boiling water, stir kaya mixture every 1-2 mins. Discard pandan leaves after half hour.
  7. To achieve desired thickness will take about an hour of cooking.
  8. Turn off heat, leave to cool completely before storing in a clean dry jar.
  9. Your Malaysian Kaya is ready!

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Malaysian Kaya

Malaysian Kaya

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A delicious homemade Malaysian jam made with eggs and coconut milk, the Malaysian Kaya is flavoured with the aromatic Pandan leaves to give it a distinct taste.

Cooking Time: 60mins - 120mins
Serves: Crowd
Total time: > 120mins
Course: Side
Cook Method: Double Boil
Cuisine: Malaysian & Singaporean
Ingredients

3 large chicken eggs (lightly beaten)
250g caster sugar
350ml thick coconut milk
(500ml water + grated coconut (from one large old coconut), keep the balance)
2pcs pandan leaves (knotted)

Instructions
  1. Mix 150g sugar with coconut milk, whisk till sugar dissolved.
  2. Add in beaten eggs, stir to combine well, set aside.
  3. Heat 100g sugar in a saucepan, cook over medium to low heat till sugar melts and become syrupy and golden in colour.  Take care not to burn sugar, lower flame if required.
  4. Pour sugar syrup into egg and coconut milk mixture.  Syrup will curdle (it is normal) in mixture. Stir till syrup dissolved and mixed in the mixture.
  5. Sift mixture into another stainless steel bowl (will use this bowl to double boil). Then add in pandan leaves.
  6. Double boil the stainless steel bowl mixture in a pot filled with boiling water, stir kaya mixture every 1-2 mins. Discard pandan leaves after half hour.
  7. To achieve desired thickness will take about an hour of cooking.
  8. Turn off heat, leave to cool completely before storing in a clean dry jar.
  9. Your Malaysian Kaya is ready!

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