My mother always tells me, ' go and take a rest instead of making this and that', kuihs especially. I remember very well the last time when i passed her some angkoo kuehs and loh mai chee , she said, 'just go and get it from outside, why take the trouble to make these?' That is also because she doesnt know how to make those and that it seems a lot of work to her, well, ..maybe a bit. But i also remember the time when i told her that i wanted to make Tau foo fah, she said' oh make them, it's very easy' .You see, she used to make those when she was young so she knew. Same as this kaya. She told me that if i can make my own kaya and if it's a good one, i will never regret doing it. Asked her how to make kaya, she said, 'oh, forgot already...but make the caramel and use duck eggs.
For the benefit of some overseas friends who are not familiar with kaya, it is a coconut egg jam or more commonly known to us as 'Kaya' (加央) over here in Malaysia and Singapore, is a type of jam or spread made by using four main ingredients that are eggs, coconut milk, sugar and pandan (screwpine ) leaves.
It is very sweet usually and comes in original flavour and pandan flavour and most common way to enjoy kaya is by spreading on bread or toasts, like a normal jam.
I then searched the internet for the recipe and came upon Gertrude's kaya ( My Kitchen Snippets ), read the recipe and Whoah.. got to stand in front of the stove and cook for an hour! Ok, ok ..can do cos i really wanted to make it. Gertrude's recipe calls for 8 eggs, i dont know why i kept thinking 6 eggs so i ended up getting 6 duck eggs and when i came back, i realised i'm short of 2 more eggs so i grabbed 2 chicken eggs from the fridge. Feel free to use all chicken eggs if you want. I used double boiled method and it took me close to an hour to get this done. Keep stirring all the time.
|this is how the mixture looks like after 10 minutes cooking in the pot. See the yellow bits ? those are the caramel that got a little harden before i cook them together.|
|this is after 40 minutes|
|after 50 minutes before blending. You can choose not to blend if you dont mind a lumpy texture like this.|
|after blending..smooth. Can still be smoother if i blend further. You can stop the blender several times to chk the smooth consistency that you want.|
Recipe ( from My Kitchen Snippets , i used double boiled method, makes around 700gms of kaya)
8 large eggs ( i used 6 duck eggs and 2 chicken eggs)
400ml thick coconut milk
6 Pandan/screwpine leaves
1.Whisk the eggs and sugar till well combined and strain through a sieve. Add in the coconut milk.
2.Pour the mixture into a thick pot. Get ready another larger pot with boiling water. Take 5 tbsp sugar from the total sugar amount and cook in another small pot till they become caramel and brown, remove from fire and pour that into the coconut egg mixture. ( the caramel can get hard very fast or you can choose the cook the 5 tbsps of sugar with half of the coconut mixture first )
3.Put the thick pot ( with this coconut egg mixture and caramel) into the larger pot with boiling water( double boil way) and stir . Keep stirring continuously until the mixture becomes thick ( it took me about 50 minutes).
4.Remove it from pot , remove the pandan leaves and blend till smooth. Pour into a big bowl and let cool down before storing them in fridge.
|spread it on toasts..|
|the coffee shop way...|
Really nice and very fragrant! I find it slightly sweet for me but still nice. My mum said, 'if it's not sweet, then it's not kaya!' Yes, i would be making these again sometime, though it sounds a little tough standing there stirring continuously for an hour, i really dont mind, just cut down a little bit on the sugar perhaps the next round.