Kaya (Coconut Egg Jam)
Adapted from KitchenTigress
- 40g white sugar
- 40g palm sugar
- 200ml coconut milk
- 4 pandan leaves (cut into ~5cm strips)
- 4 yolks (make sure there are no egg whites at all)
- Add sugar, palm sugar, coconut milk and pandan leaves to a pot. Cook over medium heat while stirring constantly. Turn off heat when the coconut milk mixture starts to simmer.
- In a small bowl, stir egg yolks to mix it evenly. Gradually bring up the temperature of the yolks by slowly adding about 1/4 of the coconut milk mixture to it. Then pour all of the warmed egg mixture into the pot. Over low heat, cook combined mixture till it thickly coats the spoon (about 15-30mins). Make sure to stir constantly.
- Discard pandan leaves and transfer kaya to a bottle. Leave till completely cool and refrigerate.
- For a darker, more caramelized kaya, cook gently over low heat for a longer period of time.
- Traces of egg whites in the kaya will cause it to have a lumpy texture.
- Keeps for about 1 week in the fridge.
- 4 room temperature eggs
- Boiling hot water
- Place eggs in a pot and add boiling hot water till the eggs are completely covered. Cover pot with lid and set a timer for 6½ minutes.
- Once timer is up, remove eggs from the pot. Crack eggs into a bowl and serve immediately with a dash of white pepper and dark soy sauce.
Notes: The timing will depend on various factors such as the size and temperature of eggs. Use this recipe as a guide, then test and adjust accordingly.