This awesome spread is very addictive in its mellow and smooth taste. My favourite jam to have when in the mood.
I got introduced to this kaya on one of my trips to Singapore, way back in the 1980s. Had it at Yakun Kaya Toast outlet, and since then I am a big fan… of both, the jam as well as the coffee shop 😊
Slather it on a slice of toast and relish it, or even add thin slices of cold butter on top of the jam, fold over and munch into it. Of course accompanied by a hot cup of coffee or tea. This kaya stays fresh up to a week in the fridge. Srikaya jam is popular in traditional coffee shops across South East Asia, served with toasted bread and cups of strong filter coffee made with condensed milk, and accompanied by half-boiled eggs served with a drizzle of soy sauce.
Adding a mix of palm sugar and white sugar gives the kaya a subtle caramelised taste.
The traditional method takes hours of slow cooking, whereas this recipe barely takes 10 to 12 mins.
Remember to cook on a low flame.
Ingredients
• 200 ml thick coconut milk (I used tetrapack)
• 2 pandan leaves tied in a knot (or 1/2 tsp vanilla essence)
• 50 gms grated palm sugar
• 50 gms white sugar
• 4 egg yolks (beat lightly with a fork)
• A pinch of salt
Method
- Take a saucepan.
- Add the coconut milk, palm sugar, white sugar and pandan leaves.
- Add a pinch of salt.
- Stir gently on low heat for 5 mins.
- Once the mixture is thicker, remove half cup of the hot coconut milk mixture and add to the yolks (to temper) and mix quickly.
- Now add the egg yolk mixture back to the pan and continuously stir till thick.
- Another 5 to 8 mins.
- Cool completely and put into a jar.
- Refrigerate.