Kaya, also called Srikaya (from the word meaning “rich” in Malay based on its golden colour) or coconut egg jam, is a coconut jam made from coconut cream and eggs which are flavoured by pandan leaf and sweetened with sugar. The spread originated in Southeast Asia, most likely Indonesia or Malaysia. This is reflected by its tropical ingredients coconut cream and pandan leaf. Sri Kaya is sweet and creamy.
- 3 eggs
- 2 egg yolks
- 100 g caster sugar
- 50 g brown sugar
- 1 cup coconut cream
- 3 –4 pandan leaves, knotted
- Set up a double boiler - fill a pot with water around ¾ full and bring to boil. Once boiled, turn it down to low/medium heat, the water should be just simmering with bubbles at the bottom of the pot.
- Use a large mixing bowl, add eggs and sugar and beat them together until all sugar is dissolved.
- Slowly add coconut cream into mixture while whisking until well combined.
- Place the mixing bowl on top of the double boiler with simmering hot water.
- Tie a knot of all the pandan leaves together, add it into the mixture. Use a silicon spatula and keep stirring.
- Scrape the side and the bottom of the mixture with the spatula constantly and pour it over the pandan leaves. That way it will stop the mixture cooking too fast with lumps at the bottom, and the hot mixture will extract the pandan flavour from the leaves.
- The mixture will start to get thick and sticky. Test the mixture - draw a line by scraping the mixture in one swift move using the spatula. If you can draw a clean line on the bowl for a second before the mixture flows like back and covers the line, then it is ready.
- Once ready, remove it from the heat. Take the pandan leaves out and discard. (Make sure you squeeze all the sticky jam out of the pandan leaves before discarding it)
- Leave it cool and it will thicken further. Then fill in a sterilised jar and keep in room temperature for up to 5 days, or in the fridge up to a month.