Thursday, December 11, 2008

Jam - Kaya (Coconut Jam)

Coconut jam (Malay: kaya, lit. ‘rich’) can be spread on bread, crescent rolls and biscuits. We suggest serving with butter also – they taste very good together.

The traditional way to cook this jam takes a couple of hours to steam it, stirring constantly…

Our recipe uses the microwave, and it only takes a few minutes to cook.

Ingredients – Makes about 27 oz (760 gm) jam

  • 5 large eggs
  • ¾ cup (200 ml) coconut milk
  • 1¼ cup (280 gm) sugar
  • A pinch of salt
  • 3 pandan (screwpine) leaves, wash and tie them in a knot


  1. Beat eggs in a bowl. Add sugar, coconut milk and salt and mix well. Strain the mixture into a microwave safe bowl.
  2. Microwave it uncovered for 5 mins on power level 3 (1100W microwave; max power = level 10) and then stir.
  3. Put the pandan leaves in and microwave again for 5 mins on level 3. Stir it again. Microwave again for 4 mins on level 3.
  4. Remove the pandan leaves and microwave again 3 mins on level 3. Stir again – it should be starting to thicken by now.
  5. Cover the bowl, but leave a small opening for steam to escape. Microwave again for 2 mins on level 3. Stir and microwave for 2 mins on level 2.
  6. The jam should be smooth and easy to spread on bread. If it becomes curdled, keep stirring until it becomes smooth. Let it cool and serve. Always keep the jam in fridge and avoid getting water in the jam.


  1. Preparing kaya is similar to preparing a custard or lemon curd – the mixture should never come to a simmer or boil. During the cooking process, do not let the mixture get too hot or the eggs will curdle. Using low power levels takes more time to cook the kaya, but gives a better result.
  2. Pandan leaves are product of Vietnam or Thailand. In the US, pandan leaves usually found in the freezer case in Asian grocery stores.

咖椰酱(马来语Kaya,其意思是富有)是可涂在面包。建议涂牛油和kaya 两者合起来的味道非常好。



材料 - 可做27安士(760克)咖椰酱

  • 5 A级鸡蛋
  • ¾ 杯(200豪升) 浓椰浆
  • 杯(280克)糖
  • 1
  • 3 班兰叶/香兰草,洗净并折捆打结


  1. 在碗内打散鸡蛋,加入糖和盐,用滤纲过滤它们于玻璃碗内。
  2. 碗不须盖并放进3位热(1100瓦特微波炉最高10位热)微波炉5分钟。取出搅拌。
  3. 加入班兰叶再放进3位热微波炉5分钟。取出搅拌,再放进3位热微波炉4分钟。
  4. 取掉班兰叶,搅拌后再放进3位热微波炉3分钟。取出搅拌 现已较浓液。
  5. 在碗上置盖但须有开小洞让蒸气散出,再放进3位热微波炉2分钟。搅拌后再放进2位热微波炉2分钟。
  6. 咖椰酱须是滑顺易涂在面包上,若它已呈凝结,继续搅拌及到它们滑顺。冷后食用,需避免沾水并收存于冰箱。


  1. 咖椰酱的做法有如做蛋羹或柠檬乳酪 混合液不能煮至热沸腾,在煮的过程中,不要使混合液太热或令蛋凝结。使用低热度会用较多时间煮咖椰酱,但效果会很好。
  2. 班兰叶/香兰草是越南或泰国产品,在美国,可在亚洲商店的冰冻部买到。

No comments: