Kaya is a Malaysian egg jam made with coconut milk, sugar and eggs. Contrary to most people who like their kaya to be smooth and spreadable, I prefer mine to be a bit coarse, not lumpy but a wee bit grainy so that I can really taste the egg jam.
Pandan kaya is kaya made with additional juice from the pandan or screwpine leaves hence giving it the natural green colour. Kaya on toasts is a very common Malaysian breakfast and I do like to occasionally add a light spread of peanut butter to my kaya toasts as well.
Pandan Kaya aka Screwpine Egg Jam ~ 班兰咖椰
5 medium size eggs
250 ml coconut milk (I used Ayam brand UHT Coconut milk)
230 gm caster sugar
2 Tbsp pandan aka screwpine juice
a few pandan leaves tied into a knot
Snip about 20 pandan leaves (depending on size) and blend with 60 ml water.
Strain and set aside 2 Tbsp juice.
Boil some water in a pot, big enough for the mixing bowl to rest on.
In a mixing bowl, stir the eggs with sugar till sugar is dissolved.
Add in the coconut milk and pandan juice, stir and mix well.
Strain the mixture into another mixing bowl. Add in knotted pandan leaves
Place this mixing bowl of mixture over the big pot of simmering water, (double boil) and keep stirring the mixture with a ball whisk.
After about 15 mins., the mixture will start to thicken a bit, lower the heat and keep stirring after every 10 mins.
Gradually the mixture will start to be grainy, keep stirring and after about an hour, the kaya will be smooth, not so grainy and is done. Discard the pandan leaves.
Use a clean, dry spoon to scoop up the kaya into sterilised and dry bottles, Let the kaya cool completely before closing the lid.