No one knows better than Malaysians that kaya is akin to Nutella for adults. Spread thick lashings of it on bread – fresh or toasted – or slap on a luscious dollop on crackers for a taste of heaven in your mouth.
Why not try your hand at making your very own jar of kaya? This recipe is hassle-free and only requires basic ingredients coupled with patience, and will result in enough yummy coconut jam to fill a 473ml glass jar.
- 3 eggs
- 235m fresh santan
- 310g sugar, plus 2 tablespoons for caramel
- 1 teaspoon sea salt
- 1 tablespoon gula Melaka
- 2 pandan leaves (tied in a knot)
- Add the eggs, santan and sugar in a large bowl. Whisk well, then sieve the mixture into another bowl.
- Heat a sizeable pot – large enough to hold the santan mixture – and sprinkle two tablespoons of sugar in a thin layer over the bottom. Allow the sugar to caramelise.
- Pour in the santan mixture and give it a quick whisk. Keep stirring, alternating between medium-to-low heat until the mixture thickens.
- Once it reaches a consistency where it sticks to the back of a spoon, add the pandan leaves and gula Melaka and continue stirring until it thickens further.
- The kaya is ready when there’s a brown sheen and the mixture is thick and sticky, with the consistency you’d expect of a good coconut jam. Turn off the heat and allow to cool.
- Enjoy the kaya with breads, biscuits or other ingredients of your choice.
- If you prefer a smoother texture, sieve the kaya mixture after cooking.
- For those who love it thick and rich, use duck eggs instead of chicken eggs.
- This kaya will last for two weeks if stored in a sterilised and airtight jar – even though you’d probably finish it way before then!
This article first appeared in butterkicap.com, a food and culture platform and community that enables anyone to experience Malaysia through stories of its people, food and places.