If you enjoy homemade kaya, this Homemade Pandan Kaya is certainly the best kaya recipe to try! Infused with pandan leaves, this beautiful green coloured Nyonya style Pandan Kaya is so smooth, creamy and aromatic. This coconut egg jam is so easy and simple to make too. So, let’s start cooking!
Watch How To Make Pandan Kaya (Nyonya Coconut Egg Jam Recipe Video)
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 and simple to make too. This version of kaya is the Nyonya-style version which gets its aromatic fragrance and natural green colour from the pandan leaf.
Đang xem: Homemade pandan kaya~pandan coconut jam
This Homemade Pandan Kaya is a sweet coconut egg jam subtly infused with pandan flavour, giving its signature green colour. It has a smooth and thick custard-like texture, extremely creamy and rich tasting and is absolutely addictive.So without further ado, let us start making this simple and delightful spread!
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 and the amount of pandan (screw pine leaves) used.
What is Homemade Pandan Kaya? Also Known As Nyonya Pandan Kaya (Coconut Egg Jam)
Pandan Kaya is a sweet and aromatic coconut egg jam, made primarily from eggs, thick coconut milk, sugar and 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 and creamy kaya jam is very popular in Southeast Asia, especially in Malaysia, Singapore and 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 and 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 steep for about 10 minutes.
Prepare Pandan Kaya Mixture:
Mix eggs and sugar till sugar fully dissolved.Strain the infused pandan flavoured coconut milk into the egg mixture and stir to 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 and has a spreadable consistency.Pour into a clean bowl and set aside to cool completely.Store in airtight glass jar and refrigerate.
Important Tips On How To Make The Best Homemade Pandan Kaya
➤ Do Not Beat Kaya Egg Mixture
Do not beat the kaya egg mixture. Make sure there is no bubbles formed. Just lightly stir to 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 get the kaya to a smooth texture without too much curdling. Cooking slowly over low heat can enable the jam to last longer. The slow cooking process allows the sugar to caramelize along with the coconut milk and act as a preservative to the jam.
➤ Stir Continuously When Cooking Kaya Mixture
Remember to keep stirring (non-stop stirring) the kaya mixture during the cooking process to ensure a smooth consistency for the kaya.
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➤ Do Not Overcook The Kaya
Cook the kaya till a consistency of soft curd or thick paste and it is done. Do not overcook as it will firm up slightly as it cools.