What is kaya jam? How to make Singaporean standard kaya jam

Bread and jam is one of the popular breakfast dishes in Eastern or European countries. You may have heard of marmalade, strawberry jam, … but kaya jam is still strange, right? The following article will reveal to you what kaya jam is and how to make Singaporean kaya jam for breakfast.

What is kaya jam?

Kaya is the name of a special type of jam, with ingredients being coconut milk and eggs . If you have been to countries in Southeast Asia, especially Singapore, Malaysia, Indonesia,… you must have heard and tried this jam.

kaya jam

Tourists coming to these countries love to enjoy a slice of hot kaya bread spread with greasy kaya jam, drink with a cup of hot milk tea in the rain. Ya Kun Kaya Toast Family Café is a very famous restaurant for this traditional jam. In appearance, it seems to be just plain jam jars, but once enjoyed, you can hardly forget the unique flavor of Kaya.

How to make kaya jam

Method 1: Jam with jaggery sugar

Prepare
5 Minutes Processing
45 minutes For
4-5 people

Ingredients for making jaggery kaya jam

• 150g granulated sugar
• 60g jaggery
• 3 chicken eggs
• 150-200ml coconut milk (concentrated)
• 3 pandan leaves

Ingredients for jaggery kaya

How to make jaggery kaya jam

Step 1Make the sauce mix

First, you put in a bowl 150g of granulated sugar, beat 3 eggs and 150ml of coconut milk . Use a hand whisk to stir the mixture until the mixture is combined with a beautiful light yellow color.

Stir in the egg, coconut milk, and sugar mixture

Then you filter the mixture through a sieve once to make it smoother, then add 60g of jaggery and 3 coconut leaves , continue to stir until the sugar dissolves.

Strain the mixture and add jaggery and pandan leaves

Note
– If you want to eat more fatty sauce, you can add about 200ml of coconut milk.
– The more pure you use jaggery, the more fragrant the jam will be.

Step 2Cooking jam

You put on the stove a pan of boiling water, put a towel or an iron basket on top so that the water is submerged 1-2cm. You pour the above mixture into an iron bowl and then put it on the pot, cook with low heat, stirring once every 5-10 minutes.

Boil jam in water bath

After about 45 minutes, you see the mixture thickens and thickens, the mixture is cooked. At this time, you take out the pandan leaves and stir for another 15-20 minutes to make the mixture dry and smooth.

Finally, when the jam is done, cover the pot to cover the jam in the bowl so that the surface of the jam does not dry out. You wait for the jam to cool down, then put it in the jar to eat gradually.

Note : The purpose of putting a towel or iron basket on the water pan is so that when the water boils there is a place to escape, not to be splashed around.

Finished product

Kaya jam with alum sugar is thick, fragrant with the smell of eggs and condensed milk. Sweet taste, when tasting, feel the jam melting right at the tip of the tongue.

Finished products of jaggery kaya jam

Method 2: Pineapple kaya jam

Prepare
5 Minutes Processing
45 minutes For
4-5 people

Ingredients for making pandan kaya jam

• 150g granulated sugar
• 3 eggs
• 150ml coconut milk (concentrated)
• 5 pandan leaves

Ingredients for kaya pandan leaves

How to make jaggery kaya jam

Step 1Make the sauce mix

You put in a bowl 150g granulated sugar, 150ml coconut milk, beat 3 eggs but remove 1 egg white. You grind or pound 2 pandan leaves to get water and then add to the mixture 1-2 tablespoons of pandan juice and stir the mixture.

You filter the mixture through a sieve until smooth and then add 3 pandan leaves.

Make the sauce mix

Step 2Cooking jam

You put the mixture into the pot and then put it on the stove and cook on the lowest heat. When the foam on the surface of the mixture gradually dissolves, stir well for 10-15 minutes so that the egg is not lumpy. Stir until the mixture thickens and becomes smooth.

Boil jam

Finally, when the jam is done, cover the pot to cover the jam in the bowl so that the surface of the jam does not dry out. You wait for the jam to cool down, then put it in the jar to eat gradually.

Finished product

Pineapple kaya jam has a beautiful pastel green color. Fragrant jam of pineapple leaves, sweet taste, smooth mixture is extremely easy to eat.

Finished kaya pineapple jam

Note
With the kaya made of jaggery, the sugar ratio is high, so you can put the jar and store it in the refrigerator for 3-4 months. The coconut leaf kaya has a lower percentage of sugar, so it can only be stored for 1 month in the refrigerator.

You can spread jam on toast, donuts, make dumplings, … all are great. Hopefully with the simple recipe lassho.edu.vn brings, it will help you have more delicious and nutritious breakfasts. Hope you are succesful.

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