1/4
2/4
3/4
4/4
Leave a note
By Pauline Yoong
10-Minute Hainanese Kaya 海南咖椰醬
9 steps
Prep:5minCook:10min
Trying to replicate my grandmother's best Hainanese kaya in just 10 minutes with this kaya recipe using coconut cream, egg yolks, pandan leaves and gula melaka. This kaya is perfect to spread on toasts, in cookies and pastries.
Updated at: Thu, 17 Aug 2023 08:04:45 GMT
Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
28
High
Nutrition per serving
Calories294 kcal (15%)
Total Fat9.6 g (14%)
Carbs48.7 g (19%)
Sugars25.6 g (28%)
Protein3.6 g (7%)
Sodium55.8 mg (3%)
Fiber0 g (0%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Separate egg yolks from egg whites. Remove egg whites as much as possible.
Step 2
Whisk egg yolks.
Step 3
Warm coconut cream and gula melaka over low heat in a non-stick pot. Cut pandan leaves into smaller pieces (about 1 inch) and add to the mixture.
Step 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.
Step 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.
Step 6
Stir constantly. The mixture will start to thicken at around 6 minutes.
Step 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.
Step 8
Let it cool. Sieve the jam to remove the pandan leaves.
Step 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.
View on beautifulvoyager.com
↑Support creators by visiting their site 😊
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
