How to make coconut jam from scratch

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Kaya (Coconut Jam)

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I first had this in Singapore as part of a kaya toast breakfast. This is the recipe for the kaya (coconut jam), but I also include notes on how to do the entire breakfast at the bottom. Be warned — I am trying lớn recreate something I only had a few times and I am doing it by cobbling together recipes I found online & my own experiments. Remember, I am a white guy from Buffalo.

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Information

Makes: đôi mươi ounces Twenty 1 ounce servings Time: 1 hour Calories: 1,320 calories for the batch 66 calories per 1 ounce serving

Ingredients

4 eggs ⅓ cup of sugar ½ cup coconut cream ¾ cup coconut milk 3 bunches of pandan leaves, knotted 1½ tablespoons of corn starch 1½ tablespoons of water 4 tablespoons of sugar

Method

I have photos for each major step. They are not great photos, but they at least show what I had so you can compare and/or mock.

phối the water & corn starch. Mix aside. While the egg mixture is cooking, heat the 4 tablespoons of sugar in a small saucepan until melted. While the egg mixture is cooking, địa chỉ cửa hàng the corn starch mixture to lớn the kaya. Bởi not worry about the lumps, just keep stirring. At the kết thúc of 20 minutes, let the egg mixture cool. Discard the pandan leaf knots. Look for any loose leaves if your knots came undone.

Potentially Helpful Photos

I liên kết the appropriate step to the image below, but I suspect they are self-explanatory.

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Kaya Toast

Now that you have the kaya, you can have the kaya toast experience. I will just describe the process, you can decide khổng lồ adjust or correct as you see fit.

Soft boil or poach or otherwise cook a couple eggs so that the yolks are still runny. When you get the eggs into a bowl or onto a plate lớn eat, đứng top with some white pepper and soy sauce.

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Get some dense white bread. Toast two slices và then butter it. I prefer chilled slices off a stick of butter. Then cover each slice with kaya. Press them together into a weird butter kaya sandwich và slice it into strips.

Dip the strips in the runny eggs. Wash down with đen coffee.

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The first photo is from Tong Ah Eating House in Singapore, the second is from Good Morning Nanyang cà phê also in Singapore. The third is my effort at kaya toast using the jam from the recipe photos above, và the fourth is from another batch of kaya but this time using poached eggs.

Notes

Make sure you get coconut cream & coconut milk that vì chưng not have other ingredients in them, particularly sugar. I made this mistake when grabbing a can of Goya coconut cream. As you pour the carmelized sugar into the kaya mixture, note that this may cause the eggs lớn set immediately, so be prepared to lớn slowly introduce it while stirring. Since the coconut cream & coconut milk separate, and you have to mix each one to lớn make it consistent, also measure them out into freezer bags so you can just throw them into your next batch. Much better than trying to lớn figure out what to vì chưng with the separating leftovers.
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The first image shows that the Goya coconut cream is just translucent coconut-scented sugar. The second image shows the pre-measured bags ready lớn go into the freezer.