Kaya is a popular breakfast food eaten in Malaysian and Singapore on bread. This is a delicious food for those who are nuts about coconut. If you can get hold of the fragrant, aromatic Pandan Leaf, be sure to add it to the recipe. If not, this coconut jam still tastes the lick without it.
400 ml can of coconut milk
100g of brown sugar
3 panda leaves, knotted
1. Put a heatproof bowl over a saucepan of boiling water over a low heat. Add the coconut milk, egg yolks, sugar and gently whisk until the sugar has dissolved.
2. Then add the three pandan leaves to the mixture
3. Turn up the heat to medium and stir constantly, using a wooden spoon, until the mixture begins to thicken (approximately 10 minutes).
4. Leave the mixture cooking for up to 45 minutes, on a gentle heat, making sure to stir it every 5 mins or so. The longer you cook the jam, the darker it will become. Once the Kaya is thick and sticky, turn off the heat and leave to cool before putting the mixture in to a glass jar. This will keep in the fridge for up to two weeks.
5. Once the Kaya is set, spread on the bread of your choice.
Rosalind Medea is Life & Soul Magazine’s Chief. She is a journalist who writes about sustainable life & style, music, entertainments and wellbeing. Rosalind also works as a spiritual life coach and intuitive advisor helping people to become who they truly are and manifest their heart & soul’s desires into their lives: www.rosalindmedea.com