Kaya is a jam that you can almost always find at my parents house. Admittedly though I was never really fond of it! Just another one of those foods that I finally acquired a taste for as an adult. The typical Kaya that you can find is still a bit sweet for me though, so I’ve just tried to make my version a bit more like custard. If you do love the sweetness of the jam then simply add more brown sugar (this will give the jam a more caramel flavour and look).
Kaya is great on buttered toast or try dipping some apple slices into the jar – yum yum!
You will need:
- 400ml coconut cream
- 5 eggs (mine were small so 4 large eggs would be fine)
- 9 pandan leaves (about 100gms)
- 1/3 cup raw agave syrup (Agave is a natural sweetener, if you can’t find it then 200gm of brown sugar would also be great!)
- 1 tbs of cornflour
Pandan leaves are found in most oriental stores. Agave syrup can be found at your local health food store
- Whisk together the eggs, coconut milk , cornflour and agave syrup in a large heatproof bowl.
- Divide the pandan leaves into lots of three and tie into a knot. Add to the egg mixture.
- Place the bowl over a saucepan of simmering water to create a double boiler. Make sure the bottom of the bowl doesn’t touch the water.
- Keep stirring the mixture over the heat for about 20-30 minutes until it thickens enough for spreading. Try be patient, I almost gave up but it definitely gets there in the end!
- Remove the pandan leaves and leave to cool before transferring to the fridge.