Homemade pandan kaya~pandan coconut jam

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If you enjoy homemade kaya, this Homemade Pandan Kaya is certainly the best kaya recipe khổng lồ try! Infused with pandan leaves, this beautiful green coloured Nyonya style Pandan Kaya is so smooth, creamy và aromatic. This coconut egg jam is so easy and simple lớn make too. So, let’s start cooking!

Watch How to lớn Make Pandan Kaya (Nyonya Coconut Egg Jam Recipe Video)


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Homemade Pandan Kaya Recipe (How to Make Coconut Egg Jam) 香兰咖椰酱食谱(斑斓咖椰做法) by Huang Kitchen - Kaya on wooden spoon with eggs và pandan leaf in background

Let’s Make Homemade Pandan Kaya, A Pandan Flavoured Coconut Egg Jam Spread

If you enjoy kaya with more of a homemade taste, this Homemade Pandan Kaya is definitely the best kaya recipe for you. This coconut egg jam is full of fragrance, tasty and is extremely easy & simple khổng lồ make too. This version of kaya is the Nyonya-style version which gets its aromatic fragrance và natural green colour from the pandan leaf.

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This Homemade Pandan Kaya is a sweet coconut egg jam subtly infused with pandan flavour, giving its signature green colour. It has a smooth & thick custard-like texture, extremely creamy & rich tasting & is absolutely addictive.So without further ado, let us start making this simple và delightful spread!Homemade Pandan Kaya Recipe (How to Make Coconut Egg Jam) 香兰咖椰酱食谱(斑斓咖椰做法) by Huang Kitchen - Kaya spead on toasted bread & crackers with eggs and pandan leaf in background

What Are The Different Types of Coconut Egg Jam (Kaya)?

There are two well known varieties of Kaya:Hainanese Kaya or Caramel Kaya which is darker brown in colourNyonya Kaya or Pandan Kaya which is green in colour.The colour variations depend on the number of eggs used, the caramelisation of the sugar & the amount of pandan (screw pine leaves) used.Homemade Pandan Kaya Recipe (How to Make Coconut Egg Jam) 香兰咖椰酱食谱(斑斓咖椰做法) by Huang Kitchen - Kaya on wooden spoon with light background

What is Homemade Pandan Kaya? Also Known As Nyonya Pandan Kaya (Coconut Egg Jam)

Pandan Kaya is a sweet và aromatic coconut egg jam, made primarily from eggs, thick coconut milk, sugar & infused with fragrant pandan flavour which also gives the jam a natural green colour. This pandan flavour is derived from the pandan juice extracted from fresh pandan leaves (screw pine leaves). This smooth và creamy kaya jam is very popular in Southeast Asia, especially in Malaysia, Singapore & Indonesia.

This Pandan Kaya Jam is also the quintessential ingredient for Kaya Toast, a popular breakfast in Southeast Asia (specifically Malaysia and Singapore). Also known as Roti Kahwin, Kaya Toast is basically creamy kaya spread on toasted bread, topped with a thick slice of butter, usually enjoyed alongside some soft boiled eggs seasoned with soy sauce & white pepper. This kopitiam style breakfast pairs just perfectly with a hot cup of black coffee (Kopi-O).

Ingredients You Need to Make Pandan Kaya

EggsThick coconut milk (Santan)SugarPandan Leaves

Overview On How to Make Pandan Kaya

Prepare Pandan juice:

Pound cut pandan leaves in a mortar into a fine pulp.Add into thick coconut milk and set aside to lớn steep for about 10 minutes.

Prepare Pandan Kaya Mixture:

Mix eggs và sugar till sugar fully dissolved.Strain the infused pandan flavoured coconut milk into the egg mixture and stir khổng lồ combine well.Then strain the pandan flavoured coconut egg mixture into a non-stick clean wok.

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Cook Pandan Kaya:

Cook the strained egg mixture over low heat, stirring continuously with a wooden spatula.Keep cooking till egg mixture turns thick, smooth, glossy và has a spreadable consistency.Pour into a clean bowl và set aside to lớn cool completely.Store in airtight glass jar & refrigerate.Homemade Pandan Kaya Recipe (How to Make Coconut Egg Jam) 香兰咖椰酱食谱(斑斓咖椰做法) by Huang Kitchen - Kaya Toast with butter on top

Important Tips On How khổng lồ Make The Best Homemade Pandan Kaya

➤ vày Not Beat Kaya Egg Mixture

Do not beat the kaya egg mixture. Make sure there is no bubbles formed. Just lightly stir to lớn mix till well combined. Otherwise the kaya will not be smooth when cooked.

➤ Be Mindful of Heat When Cooking Kaya Mixture

Use only low heat when cooking the kaya mixture. Like all custards, kaya or coconut jam needs to to be cooked gently. The aim is to lớn get the kaya lớn a smooth texture without too much curdling. Cooking slowly over low heat can enable the jam lớn last longer. The slow cooking process allows the sugar lớn caramelize along with the coconut milk và act as a preservative lớn the jam.

➤ Stir Continuously When Cooking Kaya Mixture

Remember lớn keep stirring (non-stop stirring) the kaya mixture during the cooking process lớn ensure a smooth consistency for the kaya.

➤ Do Not Overcook The Kaya

Cook the kaya till a consistency of soft curd or thick paste and it is done. Vì not overcook as it will firm up slightly as it cools.