44min 4 ppl
55 minutes
4 people
Medium31–60 min or 7–12 steps
55 min · 6 steps
Medium: 31–60 min or 7–12 steps
220 kcalper person
Protein 4g
Carbs 26g
Fats 12g
About this dish
A glossy coconut and egg jam, slow-cooked over a gentle double boiler with pandan until it turns a deep amber and thick enough to spread on warm toast.
Allergy Info
Eggs
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Pandan leavesknotted5 leaves
Dairy & Eggs
- Eggsbeaten4 whole
Tins & Jars
- Coconut Milk300 ml
Dried Goods
- Sugar180 g
Utensils
- Mixing bowl
- Small saucepan
- Fine-mesh sieve
Method
1
Whisk the beaten eggs, coconut milk and sugar together in a heatproof bowl until the sugar starts to dissolve.
Approx. 5 minutes
2
Add the knotted pandan leaves to the bowl and set it over a saucepan of gently simmering water, making sure the bowl base does not touch the water.
Approx. 3 minutes
3
Cook over the double boiler, whisking every few minutes, for 35 minutes until the mixture thickens into a custard.
Approx. 35 minutes
4
Remove the pandan leaves, then blend the custard briefly with a stick blender until completely smooth.
Approx. 4 minutes
5
Return the smoothed kaya to the double boiler and cook for a further 6 minutes, whisking constantly, until deep amber and thick enough to coat a spoon.
Approx. 6 minutes
6
Pour the kaya into a clean jar and leave to cool completely before spreading or storing.
Approx. 2 minutes
