Filipino Coconut Jam (Minatamis Na Bao)


Whenever I think about kaya (coconut jam), it always conjured up flashes of childhood memories sitting in the old-school cà phê eating Hainanese toast bread overflowing with kaya đứng top with a piece of chilled butter.

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It is the epitome of Malaysian-Singapore perennial breakfast favorite, often served with a cup of brew-on-demand Hainanese coffee waft up to hit your nose and the incredibly crispy toast grill on the charcoal pit. Và of course, one will never miss out kaya with the hunger-inducing flavor that brings you halfway lớn paradise right from the first chomp.

Kaya takes center stage of this delightful breakfast. You only need a few ingredients lớn make it, which I will explain in detail in this article. I will stay true khổng lồ the authentic method of preparing Malaysian kaya- slow cook and double-boiled at the sub-boiling point.


Note: Kaya means ‘rich‘ in the Malay language. I think it suits kaya well as it has a richer flavor than other fruit jams. It is called coconut jam (or kaya jam) in English and is also known as srikaya in Indonesia.

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Step 1. Prepare the egg

Let’s dive into the nitty-gritty of how to make the best kaya (coconut jam) with the step by step instructions.

First, crack the eggs into a bowl.Beat the egg until the egg yolk và egg white becomes homogeneous.Filter the eggs through a wire mesh strainer. This step is aimed lớn remove any small lumps of egg whites, which will affect the smoothness of kaya.

Step 2. Prepare the pandan extract with coconut milk

Since this is a pandan kaya recipe, I will add some pandan leaves to perfume the coconut milk. You can omit it, but the coconut jam will turn out to be less flavorful. (This situation is similar lớn making a cake with or without vanilla).

There are two ways lớn get the pandan extract. Wash the pandan leaves và cut them into short pieces & proceed with one of the following ways.

Place the cut pandan leaves and coconut milk in a bowl. Heat the coconut milk but bởi not boil it. Let the pandan leaves steep in the coconut milk for fifteen minutes. Discard the leaves. This method yields a milder extract but is không lấy phí from the leaves, which produce a clear and smoother kaya.

Step 3. Double-boiled all the ingredients

Now showroom the coconut milk (which has extracted the pandan flavor) into the egg slowly. You may want khổng lồ wait for a while if the coconut milk is still hot, This is because we vày not want the heat from the coconut milk from cooking the egg at this moment. Combine well,Add the required amount of sugar to the filtered egg & coconut milk. It is alright if the sugar is not entirely dissolved as we will double boiled the mixture for about forty-five minutes.Put the bowl of the mixture over a pot of boiling water. Double boil it & stir from time to lớn time to lớn avoid overcooking the egg at the edges. As time goes by, the mixture will thicken when it starts to coagulates.I double boil the mixture so that the temperature is always below the boiling point. The temperature will take about twenty minutes (depends on the stove & the equipment you use) before reaching 75°C/170°F.Now you can địa chỉ the palm sugar.Continue cooking for another 45 minutes, và occasionally stir to prevent it becomes lumpy. You can cover the mixture khổng lồ reduce the time required lớn return khổng lồ 75°C/170°F. However, you still need to check every few minutes to ensure it is not overheated. Continue cooking until the mixture becomes smooth & creamy, và reaches the thickness that you want.

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Note: If you cook the egg over higher temperatures, the mixture will become lumpy. In this case, the only way to lớn salvage the pot of kaya is to lớn process it with a food processor. However, the kaya will not look shiny anymore.

4. Blend the kaya

Blend the kay may not be the traditional method, but it is extremely effective khổng lồ produce the kaya with a smooth texture.

Place the kaya in the food processor and blend it for about thirty seconds. Now it is all ready to serve or transfer to a bottle for storage.

Five tips lớn make the perfect kaya

If you have never make kaya before, I would strongly suggest you read this section before attempting this recipe. I have some tips to lớn share, which I realize from my previous mistakes.

1. Use glassware or stainless steel pot with a thick base khổng lồ double boil the kaya

I recommend you use either glass casserole or a stainless steel pot with a thick base khổng lồ hold the kaya mixture. Both kitchenware will heat up slowly since they have higher heat capacity, và therefore the temperature will not rise abruptly & overcooked the egg.

If you use a stainless steel pot with a thin wall, the pot will heat up rapidly lớn above 75°C/170°F. Since egg will cook once it is heated to this temperature, the egg close khổng lồ the edge of the pot will cook quicker than the center, resulting in the formation of pieces of cooked eggs. These small pieces of eggs are impossible lớn remove from the kaya. You can break them by blending the kaya, but since they are already solidified, the kaya will not be smooth.

2. Dilute the egg with coconut milk before starting the double-boiling process

I find that there are fewer chances of getting lumps if I dilute the egg with the coconut milk before heating up. I used to mix the egg with the sugar first, then double-boil the egg và sugar mixture until it started khổng lồ coagulate before adding the coconut milk. However, it was challenging to keep the mixture không lấy phí from lumps with my old method.

3. Steeping the pandan leaves in the coconut milk

Although steeping is less effective for extracting the pandan flavor than blending, I am in favor of the steeping method because the kaya is miễn phí from any fine leaf powder as a result of blending. This method is essential if you want a smooth kaya. Otherwise, go ahead khổng lồ blend the leaves (then blend) to get a stronger pandan flavor.

4. You can make kaya without pandan leaves và palm sugar

You still can make the kaya without the pandan leaves and palm sugar. Pandan is lượt thích vanilla, which is nice to have but is not an essential item. As for the palm sugar, you can substitute it with some caramelized sugar.

5. Keep stirring

It is straightforward to make the jam. However, there are two tricks that you need lớn know if you want khổng lồ make a perfect kaya. First, it requires patience to create an ideal coconut jam. Secondly, stir it constantly while cooking it over low heat to lớn produce a smooth texture. If the result happened khổng lồ become lumpy, transfer the kaya khổng lồ the food processor và blend it until it is smooth.

How to lớn store the kaya(coconut jam)

After the coconut jam is cold, transfer it into glass jars. This homemade kaya recipe does not contain preservatives. If you intend to lớn freeze it, use the freezer-safe plastic containers. Kaya can be kept up to four days at room temperature, about two weeks in the refrigerator, và more than two months if frozen. Therefore, it is worthwhile lớn consider making a larger batch of kaya khổng lồ save your time.

There you go. That’s how to make the Malaysian style pandan kaya!

Note: If you lượt thích this recipe, you make also lượt thích one of the most common Malaysian breakfast- Nasi lemak. You can get the recipe of nasi lemak here.