{"id":2300,"date":"2014-03-25T15:32:51","date_gmt":"2014-03-25T19:32:51","guid":{"rendered":"http:\/\/theasiangrandmotherscookbook.com\/?p=2300"},"modified":"2014-03-25T15:32:51","modified_gmt":"2014-03-25T19:32:51","slug":"coconut-egg-jam","status":"publish","type":"post","link":"https:\/\/apa.si.edu\/picklesandtea\/coconut-egg-jam\/","title":{"rendered":"Easy Kaya (Coconut Egg Jam) \u00e0 la Martha Stewart"},"content":{"rendered":"
\"A<\/a>

A jar of homemade kaya<\/p><\/div>\n

I\u2019ve been thinking about kaya a lot lately\u2014that creamy, unctuous coconut egg jam that was the foundation of many a childhood breakfast. I ate kaya at home between toasted sandwich slices (Gardenia<\/a>, of course). I ate the holy trinity of Singapore breakfasts–kaya toast, soft-boiled egg, and iced Milo–at the neighborhood kopitiam (coffee shop). And I ate kaya swirled into soft loaves of bread that my mom bought from the local bakery.<\/p>\n

\"Kaya<\/a>

The components of kaya toast–kaya and butter<\/p><\/div>\n

I was definitely craving kaya. Unfortunately, the store-bought specimens looked like jam only ET could love but maybe even he would be put off by the fluorescent yellow or green hue. And not surprisingly, it tasted bad too.<\/p>\n

So I did a little research to see what it would take to make kaya at home. After skimming a few recipes that required freshly-squeezed coconut milk, 10 eggs, and\/or hours of stirring over a hot water bath, I all but gave up.<\/p>\n

Then it hit me. Kaya\u2019s ingredients and texture are similar to a curd! So I looked up the recipe for lemon curd in Martha Stewart\u2019s Baking Handbook<\/em>\u00a0and realized it would be so easy to tweak to make kaya. The ingredients are surprisingly similar. The biggest difference was that instead of whole eggs, only the yolks are used. And it takes only about 10 to 15 minutes from start to finish!<\/p>\n

To be honest, I was a little skeptical. But the recipe was easy to follow and the curd\/custard turned out perfect in taste and texture the very first time!<\/p>\n

Thank you, Martha!<\/p>\n

~~~<\/p>\n

Easy Kaya (Coconut Egg Jam) \u00e0 la Martha Stewart<\/strong><\/span><\/p>\n

\"Kaya<\/a><\/p>\n

Martha Stewart didn\u2019t really come up with a kaya recipe but her lemon curd recipe was the inspiration for my version. Instead of palm sugar, you can also use brown sugar\u2014light or dark, it doesn\u2019t matter–and\/or use a mix of white granulated and brown. And feel free to adjust the amount of sugar to suit your taste. If you can\u2019t find pandan leaves, don\u2019t fret, just leave them out. Or you might want to try vanilla. Personally, I don’t find vanilla to be an adequate substitute for the complex flavor and aroma of pandan leaves. But, if you didn\u2019t grow up with it, you probably won\u2019t care. Just sayin’.<\/p>\n

Makes: 1 cup
\nTime: 15 minutes<\/p>\n

\u00be cup unsweetened coconut milk (not light coconut milk please!)
\n4 egg yolks
\n3-1\/2 ounces palm sugar (2 discs), crushed, or 1\/2 cup sugar
\n2 to 3\u00a0pandan leaves<\/a>, tied into a knot<\/p>\n

Combine the coconut milk, egg yolks, and sugar in a medium heavy-bottom saucepan and whisk until smooth. Add the pandan leaves and cook over medium-high heat, stirring constantly with a wooden spoon until the custard is thick enough to coat the back of the spoon, 8 to 10 minutes. To be doubly sure the custard is cooked, it should register 160 degrees F on an instant-read thermometer. Don\u2019t forget to scrape down the sides!<\/p>\n

Remove the saucepan from the heat and discard the pandan leaves. Strain through a fine sieve into a small glass bowl or jar with a lid. Leave uncovered until completely cool. Cover and refrigerate for up to 1 week.<\/p>\n

 <\/p>\n

Kaya Toast<\/strong><\/span><\/p>\n

\"Kaya<\/a><\/p>\n

The authentic way to make kaya toast is to grill your sandwich slices\u2014white bread is best, Gardenia or WonderBread is even better–is over coals. Since this is not always possible, \u00a0just toast it. Slather a thick layer of butter (at least \u00bd-inch according to some sources), followed by a hefty layer of kaya.\u00a0This is not meant to be diet food!!\u00a0Remove the crusts, halve, and serve with coffee, tea, or Milo!<\/p>\n

For something a little different, sandwich kaya and butter between two Jacob\u2019s Cream Crackers<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

I\u2019ve been thinking about kaya a lot lately\u2014that creamy, unctuous coconut egg jam that was the foundation of many a childhood breakfast. I ate kaya at home between toasted sandwich slices (Gardenia, of course). 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