KayaBy Mable Tan • Mar 10th, 2010 • Category: From My Mother's Kitchen
“Promise me something when you decide to write a cookbook.”
“What?” I looked at G curiously. The idea that he’s so confident that I’d write a book and that he’s making a request has got me.
“Make sure you put in a recipe for kaya.”
It’s true, G’s probably more of a kaya fanatic than I am. He has been hooked to the eggy custardy jam since his first bite at my parents’ place two years ago. My mom has always made our kaya supply from scratch. I, on the other hand, have never learned how to make it, up until now.
When the kaya supply I’ve smuggled from KL have run out.
When G. insisted me to ring my mom for the recipe.
When I know the secret tool to bribe G. … like, I dunno, that weekend getaway to a spa resort?
I didn’t ring my mom for the recipe but I did find a recipe on the pioneer of Malaysian food bloggers: Lily’s Wai Sek Hong. This lady is probably the first Malaysian who started food blogging. She, as well as Bee of Rasa Malaysia, are like the big guns of the Malaysian food blogsphere. And, I kid you not when I say they were the ones who created the term – food blog superstardom.
Back to the kaya story. While Lily used the microwave to make kaya, I decided to go the ‘slow food’ way – patiently stirring the jam over a hot stove. Well, ‘cos I’m not a big fan of microwaves. My parents have inculcated the ‘evil ways of the microwave’ in us and since then, I’ve never reacted normally near those things. You can find Lily’s original recipe here. This is my adapted version.
Kaya (makes about two jars (2 x 400g) worth of jam )
- 6 small eggs (60 gram each)
- 2 cups (280 gram) dark brown sugar
- 200 ml light coconut cream
- a pinch of salt
- ½ tsp pandan extract or vanilla extract
- Whip all the ingredients in a large mixing bowl. Beat well to make sure everything is well combined.
- Strain mixture and pour into a saucepan.
- Turn heat to medium-low. Stir constantly until kaya thickens. (If custard curdles, quickly remove saucepan from heat. Keep stirring, then return to a low flame)
- Stir for at least 25 – 30 minutes until mixture becomes thick and caramelized.
- Place custard into a food processor and blitz for 5 – 10 minutes. This will smoothen the kaya and remove lumps.
- Put in sterilized jam jars, allow to cool before refrigerating.
Note: Kaya is very sensitive to heat since it is mostly all eggs so please be wary of your temperature. It’s best to start on a low flame and just keep stirring to prevent it from curdling. If the custard is runny, remove it from the stove and beat in an extra egg to thicken it further.
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