What in the 'blue blazes' is KAYA?!
What in the 'blue blazes' is KAYA?
Who's got the recipe? My 'significant other' is nuts over coconut.
Answers:
Easy Coconut Egg Custard (Kaya)
1 cup thick coconut cream
1 cup palm or coconut sugar
5 eggs
1/4 bai dteuy (pandanus leaf) essence (optional)
A small yellow squash, such as kabocha squash (optional)
Heat the coconut cream and palm sugar in a saucepan just enough to dissolve the sugar and blend with the cream into a smooth mixture. Allow to cool to room temperature.
Beat the eggs well and mix in with the cooled, sweetened coconut cream. If you wish, add a few drops of flavor essence. Stir well. Strain the mixture through a dampened muslin cloth, or through a fine wire mesh colander. Spoon out any bubbles that may have formed over the top.
Pour the mixture into a heat-proof dish or a hollowed out yellow squash with a small round opening cut on top. Steam over medium-high heat until the custard is set, about 20 minutes in a dish, and up to an hour inside a squash, depending on its size and thickness. Let cool.
If steamed by itself, spoon the custard into serving bowls and serve at room temperature. The sweet custard is more frequently served as a topping over coconut-flavored white sticky rice. If steamed in a yellow squash, slice the squash and custard into wedges like you would a cake. The custard is wonderful eaten along with the golden squash.
Hmmm this is interesting, I've never heard of this, but it sounds very good. I hope this helps
INGREDIENTS
coconut milk from 2 coconuts (Ayam brand works well)
400 g sugar
10 eggs
PROCEDURE:
It must be pure and undiluted. If you get the canned or tetrapak stuff from
the supermarket (Ayam Brand for canned or Kara for the pak) make sure you
filter the milk. I usually find lots of coconut bits in these supermarket
packaged ones. Best to filter it through a fine colander or a fine mesh
sieve. If you have bought the shredded coconut bits and have to squeeze the
milk out, there is a good way to do this. Fill those big coffee bags that
are used by the kopi-tiams with the shredded coconut. Squeeze it with all
your might and make sure you squeeze it till it is dry. DO NOT DILUTE! and
do not waste a single drop. Torture the bag like you are killing someone
you hate :)
Now that the coconut milk part is over, it is time to make the kaya.
Using an electric beater, beat the eggs at medium speed slightly. Just
enough the break the yolks.
Add all the sugar and beat at full speed. Mix thoroughly. Stop the beating,
add the coconut milk and beat full speed to mix thoroughly. When the sugar
has finally dissolved. Pour to a clean steel pot and cook it over a slow
fire with CONSTANT STIRRING! Whatever it is there is no shortcut. If you
have to stand there stirring for an hour, you have to. Do not use ceramic
pots as they will hold the heat for too long and may give rise to burns.
The kaya will change color from the eggy-white (from the eggs and coconut
milk) to a redish-brown like gravy. This is due to the caramels forming
from the sugar. It will also thicken. Keep stirring the bottom to prevent
the bottom from burning. Burns spoil the kaya taste. If possible, lower the
flame even more. Once when the eggy-white color is completely replaced by
the redish-brown color, stop and leave aside to cool. At this time, you
have to protect the kaya from naughty children coming in to lick it with a
spoon :)
After it has cooled, you can bottle it in jars and refrigerate. This stuff
can last for 3 days in room temperature, that is before the ants get to it.
NOTES:
I had better success using freshly squeezed coconut milk than the canned or
packed ones.
Do not adulterate this recipe by adding additional flavorings. It just
spoils it. Pandan leaves don't cut well with it and same with vanilla
essence. It has to be enjoyed as is.
How to eat it? Only on bread. This is not exactly a health food. It has
lots of cholesterol and calories. I suggest eliminating eggs if you plan to
eat it for breakfast. If you want a cholesterol fest, try spreading it on
hot french toast that is fried in butter. A taste that is so good it could
kill :)
The word "kaya" is synonymous with cannabis.
Kaya ( also srikaya, means "rich" in Malay based on its golden color) is a jam made from coconut milk, duck or chicken eggs which are flavored by pandan leaf and sweetened with sugar. The spread originated in Southeast Asia, most likely Indonesia or Malaysia. This is reflected by its tropical ingredients santan and pandan leaf. Kaya is sweet and creamy, available as a golden brown or green colored spread depending on the amount of pandan and extent of carmelization of the sugar. As with other jams, kaya is typically spread on toast and eaten in the morning but is enjoyed throughout the day.
Kaya - coconut egg jam
INGREDIENTS
coconut milk from 2 coconuts (Ayam brand works well)
400 g sugar
10 eggs
PROCEDURE:
It must be pure and undiluted. If you get the canned or tetrapak stuff from the supermarket (Ayam Brand for canned or Kara for the pak) make sure you filter the milk. I usually find lots of coconut bits in these supermarket packaged ones. Best to filter it through a fine colander or a fine mesh sieve. If you have bought the shredded coconut bits and have to squeeze the milk out, there is a good way to do this. Fill those big coffee bags that are used by the kopi-tiams with the shredded coconut. Squeeze it with all your might and make sure you squeeze it till it is dry. DO NOT DILUTE! and
do not waste a single drop. Torture the bag like you are killing someone you hate :)
Now that the coconut milk part is over, it is time to make the kaya.
Using an electric beater, beat the eggs at medium speed slightly. Just enough the break the yolks.
Add all the sugar and beat at full speed. Mix thoroughly. Stop the beating, add the coconut milk and beat full speed to mix thoroughly. When the sugar has finally dissolved. Pour to a clean steel pot and cook it over a slow fire with CONSTANT STIRRING! Whatever it is there is no shortcut. If you have to stand there stirring for an hour, you have to. Do not use ceramic pots as they will hold the heat for too long and may give rise to burns.
The kaya will change color from the eggy-white (from the eggs and coconut milk) to a redish-brown like gravy. This is due to the caramels forming from the sugar. It will also thicken. Keep stirring the bottom to prevent the bottom from burning. Burns spoil the kaya taste. If possible, lower the flame even more. Once when the eggy-white color is completely replaced by the redish-brown color, stop and leave aside to cool. At this time, you have to protect the kaya from naughty children coming in to lick it with a spoon :)
After it has cooled, you can bottle it in jars and refrigerate. This stuff can last for 3 days in room temperature, that is before the ants get to it.