Homemade Kaya Jam

Happy Chinese New Year!

It’s the year of the horse! Even though we don’t believe much in zodiacs and what the stars say about us based on the day we were born, the little pagan girl inside of me that loves to peek out and see the world once in a while does get excited. 

Even though I have family and friends that celebrate Chinese New Year, I did not go anywhere because it still rains cats and dogs and blanket sounds like a heck of better idea than putting make up and dress up for a party. Even free food failed to seduce me. That says a lot about how unfriendly the weather is, right?

Anyhow, having a little daughter that was born in the year of the rooster makes me unable to sleep through the sunrise. She is like a chatty, cock-a-doodle-dooey small rooster that wakes up before 5am everyday including weekends. I was in the middle of dreaming about David Gandy and me having a date when Amiko gently woke me up just to say good morning. Lord knows I wanted to go back dreaming. I had a slight craving though in a moment between being fully awake and straining hard to go back dreaming. I crave for fresh bread and Kaya Jam. But I have none at home and it was 4:30am and it was raining.

Make it then.

With my eyes still sore and my back still ached, I put some taro in the steamer, took my umbrella, and pull two pandan leaves from its bushes. I reckon Kaya jam and  Vegan Taro Buns will add color to my gloomy, rainy morning. Kaya Jam is actually sweet coconut custard cooked into jam consistency. You can find different version of kaya Jam across South East Asia but the main ingredients will always be eggs, coconut milk, sugar, and pandan leaves. The best Kaya Jam I’ve ever tasted is from North Sumatra, the one with 8 yolks, but I am not that crazy to cook something like that. Not ever.

So here’s my version with less eggs but of course oh-so-damn yummy and it is a Ya Kun Kaya Toast's Kaya Jam copycat.

Homemade Kaya Jam

adapted from Nasi Lemak Lover

350 ml fresh thick coconut milk*

150 gr sugar

100 gr sugar, for making caramel

2 chicken eggs

1 duck egg

1 tsp vanilla

2 pandan leaves, knotted

* If you do not have fresh coconut milk ready, you can use the ones in small UHT box and thin it with fresh milk.

Directions:

-Mix the coconut milk, 150 gr of sugar, and eggs. Set aside.

-Make caramel syrup with the 100 gr of sugar. Be careful to not overcook your caramel lest your jam will be bitter.

-Pour the caramel in your egg mixture. If it gets hard, do not worry. You will cook it later and it will melt.

-Prepare a bain marie and cook the egg mixture with low heat. Use a whisk to stir. Keep the heat low.

-Put the knotted pandan leaves in.

-Just keep stirring.. stirring.. stirring.. stirring *Dory sings to Nemo*

-Pour the vanilla in.

-Stir until its thickness resembles lemon curd's thickness and you see traces of your whisk after you stir. 

-Strain your Kaya Jam. You want no lumps.

-Cool and pour in sterilized jar.

Okay.. my taro loaf is also ready...

Instant Summer!

Look at the color *happy*

Now all you have to do is spread the lovely jam and enjoy!

If patience has a form, then it would appear as bread and jam. It is always easier to buy them, but when you have a little time to spare and you choose to make them, I promise you you can even taste the fruit of your patience.

Cheers,

Amy

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