Homemade Jam Recipe | Homemade Kaya (Coconut Jam)

Homemade Kaya (Coconut Jam)

4 large egg yolks
200 milliliters (3/4 cup plus 2 tablespoons) full-fat coconut milk
30 grams (3 tablespoons) light brown palm sugar, finely chopped if crystallized*
65 grams (5 tablespoons) granulated sugar
3 fresh pandan leaves (you can find them in Asian stores; skip if you can't find them)
1 pinch fine sea salt

  1. Beat egg yolks with a fork until the yolks are combined (but don't beat them so much that they get foamy).
  2. Heat coconut milk together with the chopped palm sugar, granulated sugar, pandan leaves, and salt in a double boiler or over a bain-marie. I always use a medium-size pot, filled with about 1 inch of gently simmering water, and place a heat-proof metal mixing bowl (e.g. stainless steel) over the pot.
  3. Stir constantly with a rubber spatula as the coconut milk gets hotter. When the mixture comes to a boil (or at least nearly), remove the bain-marie (including the water pot) from the heat.
  4. etc
  5. etc

For Full Instruction: food52.com

Rated 4/5 based on 170 Reviews