Kaya literally translate to Malay is called "RICH" but you ain't going to get rich after consume this egg jam:) Kaya or coconut egg jam is a food spread, a custard jam in the general sense, consumed mainly in Southeast Asia and made from a base of coconut and sugar. When I was in Malaysia ,I notice"Roti Bakar"(toast bread) is so popular in every coffee shop.I mean the hip-hop coffee shop in the mall and complex not the old fashion style "kopitiam"!! I guess it's the trend right now..Anyway,these day we can make authentic kaya but with short cut method..We don't have to stand hours at the stove stirring the custard.Since I bought a new double boiler pot,it's make my life easier to make this coconut eggy jam .This custard is suitable to spread on toast for breakfast or afternoon snack over a cup of coffee or tea.
200 gm granulated sugar
100 ml water
5-6 pandan leaves,wash
200 ml coconut milk
1:Cook sugar in small stock pot over low heat until caramelizes(brown color).Then add in water and pandan leaves,cook until sugar dissolves.Remove stock pot from heat.
2:Combine coconut milk and beaten eggs together,sift mixture and pour into the caramel .
3:Bring water in double boiler to rolling boil,then place the pot with mixture into the double pot.Keep stirring and cook the mixture with spatula until smooth and thick.It's about 45 minutes or longer.
4:Remove kaya from heat and set aside.Serve kaya with cracker ,toast,kuih or bread.
I used blender to pulse 2-3 times the custard mixture in order to get a smooth texture.If you don't mind the texture is a bit rough or not smooth,just omit this method.If you use blender to pulse the custard ,don't over blend it.After the kaya go through blender,it's advisable not to store the kaya in fridge coz it's might lost the wonderful eggy flavour.It's best to finish the kaya in a week.