10-Minute Hainanese Kaya 海南咖椰醬

🧂 Ingredients

• 200 ml coconut cream
• 50 g gula melaka

  or brown sugar (shave it into tiny pieces if it comes in a block)
• 4 large egg yolks
• 5-6 pandan leaves

  washed, (screwpine leaves)

Instructions

• 1 Separate 4 large egg yolks from egg whites. Remove egg whites as much as
  possible.
• 2 Whisk egg yolks.
• 3 Warm 200 ml coconut cream and 50 g gula melaka over low heat in a non-stick pot.
  Cut 5-6 pandan leaves into smaller pieces (about 1 inch) and add to the mixture.
• 4 Stir to mix well. Coconut mixture will turn brown because of the gula melaka.
  Gula melaka will dissolve into the mixture. Let it simmer but not to boil.
• 5 Reduce heat further to the minimal, Keep stirring the mixture while slowly
  pouring the egg yolks to ensure the yolks are not cooked. There might be some
  lumps initially.
• 6 Stir constantly. The mixture will start to thicken at around 6 minutes.
• 7 The mixture thickens further at around 8 minutes at an internal temperature of
  about 68 degree celsius / 154 degree Fahrenheit. After around 10 minutes, the
  jam should be thick enough to coat the spatula. Turn off heat.
• 8 Let it cool. Sieve the jam to remove the pandan leaves.
• 9 Store in airtight container. Kaya can be stored in the fridge for up to 10 days.
  Kaya will thicken slightly more after chilled in the fridge.

Nutrition Info