Caramel Kaya Jam

Kaya Jam is commonly found in Malaysia, Singapore, and Indonesia. It is a delicious coconut egg jam on toast and easy to make.

Begin by combining 4-5 eggs, 1 cup sugar, 1/2 cup coconut cream, and 3/4 cup coconut milk in a saucepan. Filter the mixture to get any big pieces out.

Place the saucepan on the stove and heat at medium-low. Continue to stir the mixture until it is cooked. This should take about 20 minutes. We want to cook it slowly to make a thick smooth sauce. Cooking too quickly will cause lumps of eggs.

In a separate bowl, mix the 1 1/2 tablespoon corn starch and 1 1/2 tablespoon water. Slowly add this mixture to the saucepan. This will help thicken the sauce. Cook for 2-3 minutes and the remove from the heat.

In a separate saucepan, add 1/3 cup sugar and place on the stove. On medium heat, slowly melt the sugar to make the caramel. Continue to cook until the sugar is a nice caramel colour. Once it is a nice colour, take the caramel and pour it into the kaya.

Stir completely to incorporate the sugar into the kaya jam. Take an immersion blender and blend the mixture to make it smooth.

Transfer the kaya to a jar or container and store in the fridge.

This kaya jam will last in the fridge for about 1 week.

Caramel Kaya Jam is lovely on a thick piece of toast with coffee.

Ingredients

4-5 eggs
1 cup sugar
1/2 cup coconut cream
3/4 cup coconut milk
1 1/2 tablespoon corn starch and 1 1/2 tablespoon water
1/3 cup sugar (for caramel)

Direction

Combine 4-5 eggs, 1 cup sugar, 1/2 cup coconut cream, and 3/4 cup coconut milk in a saucepan. Filter the mixture to get any big pieces out.
Place the saucepan on the stove and heat at medium-low. Continue to stir the mixture until it is cooked. This should take about 20 minutes. We want to cook it slowly to make a thick smooth sauce. Cooking too quickly will cause lumps of eggs.
In a separate bowl, mix the 1 1/2 tablespoon corn starch and 1 1/2 tablespoon water. Slowly add this mixture to the saucepan. This will help thicken the sauce. Cook for 2-3 minutes and the remove from the heat.
In a separate saucepan, add 1/3 cup sugar and place on the stove. On medium heat, slowly melt the sugar to make the caramel. Continue to cook until the sugar is a nice caramel colour. Once it is a nice colour, take the caramel and pour it into the kaya.
Stir completely to incorporate the sugar into the kaya jam. Take an immersion blender and blend the mixture to make it smooth.
Transfer the kaya to a jar or container and store in the fridge.
This kaya jam will last in the fridge for about 1 week.

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