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Sunday, 7 July 2013

How to Make Kaya Jam| Traditional Malaysian Coconut Egg Jam | 傳統正宗咖椰醬 - Josephine's Recipes Episode 41

3 Large Whole Eggs
3/4 cup Brown Sugar
1 cup Coconut Milk
3 Pandan Leaves (Knotted)


1) Beat eggs, brown sugar and coconut milk, until all the sugar has dissolved.

2) Add enough water to a double boiler over medium heat, Place the pandan leaves and add the (1) mixtures to the bowl. Keep stirring until mixture has thickened and turned into a smooth consistency and a beautiful amber brown. 

Can I skip that ''stirring'' step? Yes. You can use a hand blender to make smoothies and reaches silky smooth to your preferred.

3) Switch off the heat, set aside to cool completely and then pour into a clean jar bottle and store to refrigerate. 

Helpful Tips:

You can extra 2 egg yolks and caramelized sugar to enhance the flavor. 
and it will also keep well in the refrigerator for 5 days.

Recipe Source: JosephineRecipes.Co.Uk

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