My friend Hannah was brave enough to make her own kaya, and then generous enough to bring it to church for all of us to try. :) Thanks Hannah!
For those of you who aren’t familiar with kaya, it is a coconut jam flavoured with pandan leaves which is popular in Southeast Asia. This iconic dish has been called the breakfast staple of Singapore and leaves in its wake coffee shops all over Singapore fighting for the highly subjective and unofficial title of “Best Kaya Toast“.
I was super impressed with Hannah’s home made kaya. It tasted exactly like the kaya that you can buy in Singapore, and even tasted much, much better than many brands that I’ve tried. An even bigger plus is that it is so easy to make. I had no idea that there were so few processes involved and even fewer ingredients! Perhaps the only difficult part is that whilst it cooks, the mixture has to be stirred constantly for about one hour to prevent it from burning. :s But if you have a bread maker with a jam setting you can let it do all the hard work for you. :p
The recipe she used is adapted from The Lazy Chef. If you are thinking of trying to make kaya yourself you should check out this blog as it provides a lot of information and troubleshooting information which I will not repeat here.
(makes approximately 2-2.5 cups worth)
2 cups coconut milk
7 large eggs
2 cups sugar
20-25 pandan leaves (washed and dried)
- Tie the pandan leaves into bundles (about 5 leaves per bundle).
- Lightly beat the eggs until just mixed.
- Place coconut milk, eggs, sugar and pandan leaves into a pan and boil for approximately one hour, stirring constantly.
- When thickened, cool the mixture and remove pandan leaves.
- Pour mixture into a blender and blend lightly until any lumps are broken down and the kaya is smooth.