Coconut jam (kaya)- how to make it at home

Рет қаралды 230,044

4 жыл бұрын

Kaya (coconut jam) is the epitome of Malaysian-Singapore perennial breakfast favorite, often served with a cup of brew-on-demand Hainanese coffee waft up to hit your nose and the incredibly crispy toast grill on the charcoal pit. And of course, one will never miss out kaya with the hunger-inducing flavor that brings you halfway to paradise right from the first chomp.
Kaya takes center stage of this delightful breakfast. You only need a few ingredients to make it, which I will explain in detail in this article. I will stay true to the authentic method of preparing Malaysian kaya- slow cook and double-boiled at the sub-boiling point.
===== 谷歌翻译/谷歌翻譯/جوجل المترجم/Google Traduction/Google Tradutor/Traductor de google =====
CETTE VIDEO A DES SOUS-TITRES EN FRANCAIS (Google translate)
ESTE VÍDEO TEM LEGENDA EM PORTUGUÊS (Google translate)
ESTE VÍDEO TEM LEGENDA EM Espanhol (Google translate)
هذا الفيديو يحتوي على ترجمة باللغة العربية (ترجمة جوجل)
该视频带有中文字幕（Google翻译）
=======================================================
Recipe here:
( tasteasianfood.com/coconut-ja... )
Ingredients:
450g eggs (about 9 medium size egg)
350g (12oz) sugar
500g (2 cups) coconut milk
6 pandan leaves (about 20g)
Palm sugar 80g (2.8 oz)
Instructions:
- Beat the eggs in a bowl to combine the yolks and whites.
- Filter the egg with the wire mesh strainer.
- Heat the coconut milk, put the pandan leaves into the hot coconut milk. Steep the leaves for fifteen minutes.
- Discard the leaves and pour the coconut milk into the egg mixture.
- Add the white sugar.
- Double boil for forty-five minutes. Add the palm sugar when it is about to thicken. You can boil longer until it achieves the consistency you want.
- Blend the kaya with a blender or food processor for thirty seconds,
- Transfer the kaya to containers for storage.
#CoconutJam #Kaya #KayaRecipe #CoconutJamRecipe
=============================
Website: tasteasianfood.com/
/ tasteofasianfood
/ kwankapang
plus.google.com/u/0/115952786...
/ kwankapang

Пікірлер: 97

@rosalynnchow5057 14 күн бұрын

Thank you. It's the blender that smoothen it. My late father used to make kaya, the best in the world. He used only fresh duck eggs. No chicken eggs!!!

@EverythingsOrange 3 жыл бұрын

Oh I miss Kaya so much, when I visited Malaysia I ate so much of it and brought a couple jars back but that was 10 years ago now 😭 need to make this, thank you

@christinemaddy6164 3 жыл бұрын

Can always do your own, it’s easier to make..😁

@firstnamelastname7405 4 жыл бұрын

I have respect for this man right here after watching 2 vids. I bought some chinese soup and wanted to kno how to make it and found ur channel. Ur presentation is clear concise and your voice and body language is very humbling. Most chefs present as they are gods of food. Respect from the Caribbean! specifically Trinidad

@TasteofAsianFood 4 жыл бұрын

Thank you so much and I hope the videos are clear and easy to understand 😊

@janicesumbanon8492 3 жыл бұрын

One of my favorite when I was working in Malaysia my employer always buy this for me it was very nice for toast bread.taaste so good .

@lizbitco8546 3 жыл бұрын

been missing sg foods particularly panda kaya! now i can remake this! Thank you ❤️

@mubarakkaz617 3 жыл бұрын

In my household (native region) , use the same ingredients except pandan leaves (we use for savoury dishes though) n steam the mixer n make it as a pudding n it’s famous during Eid n We use Full Palm sugar .. And Hey it’s Eid today, Eid Mubarak to everyone celebrating.. I will get to eat the pudding today 😋😋

@liekiokling3552 4 жыл бұрын

谢谢老师分享喜欢*卡丫* 营养美味加上麦片面包好吃 😁💗🙏

@melgertv9441 3 жыл бұрын

One of my favorite when i was working at oldtown white coffee in malaysia....

@-Sofian4ever4588 Жыл бұрын

Thanks alot for this. Helped alot for my school work!

@haruddinabdmajid5318 3 жыл бұрын

Thank you so much , good info.

@milliewong7964 4 жыл бұрын

This is the best kaya making video!

@ifamos6263 4 жыл бұрын

Wow, thank you, I like..

@christinemaddy6164 4 жыл бұрын

Nice. Thank you..💕😍👍

@christinemaddy6164 3 жыл бұрын

Thanks for sharing. Nice kaya chef..👏🏻I do on my home made kaya, and usually I don’t use any time thermometer or blended🤣😁

@pakngah3715 3 жыл бұрын

In Kelantan, a piece of thick toast is topped with salted and peppered half boiled egg and a dollop of kaya

@TasteofAsianFood 3 жыл бұрын

Thank you. I learn something new from you today.

@shirleykueh9158 3 ай бұрын

Thank you 🙏

@maidasitorus8622 4 жыл бұрын

Very nice 👍👍

@shirleyyeung6937 3 жыл бұрын

This is good making kaya.

@vister6757 3 жыл бұрын

Kaya when cook slowly on low-medium heat for a longer time will last longer and taste better due to the sugar slow caramelised process. Stirring is absolute the key to smooth and silky kaya.

@maealipio3477 3 жыл бұрын

what is the shelflife of kaya jam under room temperature and if kept in the fridge?

@camysaid3651 2 ай бұрын

Sedapnya❤

@polinsisang3549 Жыл бұрын

Good job

@easypeasy2991 4 жыл бұрын

Thanks for the tasty looking recipe, glad to have found your channel! A question KP, is there a substitute for pandang leaves? I live in the UK (not in a big city), I don't think I'll be able to get out to London in this lockdown. Suggestion welcome!

@TasteofAsianFood 4 жыл бұрын

There's no substitute, but you can omit it. Some people make Kaya without using pandan leaves and still taste great.

@94havana 3 жыл бұрын

When you're out of lockdown, seek out good Asian grocery stores. Usually kept vac packed in freezer. Also leaves can be dried to make a rather superb, fragrant tea.

@easypeasy2991 3 жыл бұрын

@@94havana Thanks, will check it out :)

@titiponphalakong9219 4 жыл бұрын

Love this.

@annietoh3857 4 жыл бұрын

Lumpy= eggs hv curdled. (Above 80 C) Traditional kaya is not blended. But as usual, kudos for great effort in detailed steps. Love all your other videos.

@TasteofAsianFood 4 жыл бұрын

You're right!

@itchywitch 2 жыл бұрын

How long does the bottled jam last? Can it be stored eithout refrigeration if still unopened?

@TasteofAsianFood 2 жыл бұрын

I kept it in the fridge for a month without a problem. Not sure how long it can be kept at room temperature, though.

@esthertan8487 3 жыл бұрын

Thank you for your generous sharing. Can you show us making fishballs that are bouncing?

@TasteofAsianFood 3 жыл бұрын

Thanks for your suggestion. I will consider that in my future recipe development.

@johnchow8372 4 жыл бұрын

This double boil method is the traditional method and takes a long time as well as needs constant attention. For most modern people who are so impatient, the time taken is unbearable! Instant everything! I even blend the pandan leaves with a little water or coconut milk, then squeeze to extract the pandan flavour. There are many ways to skin a cat. The objective is to cook the custard properly with the least efforts and time. I would propose to use a microwave oven for this process. Set the microwave to 50 seconds. After the time is up, use a net egg beater and stir for few seconds to remove lumps if any. Repeat this for few more times until the mixture starts to thicken. When this happens, reduce the microwave time to 30 seconds. Repeat till the mixture thickens to the required consistency. You can use the food processor if required as suggested, however, if done properly, this step is unnecessary. The whole process should take less than 10 minutes. This method is great if Kaya is to be produced commercially. Enjoy.

@TasteofAsianFood 4 жыл бұрын

Thank you for sharing your knowledge. I will definitely give it a try. 🙏

@TasteofAsianFood 4 жыл бұрын

As mentioned earlier, I will try the microwave method today. It turns out a little grainy, most likely is because I heated up the mixture a little too much. When I use the conventional way, I continuously control the temperature with a digital thermometer so that it always maintains at about 75°C. Still, it is not possible to know the temperature when it is in the microwave. Perhaps I can test the temperature and consistency every 30 seconds instead of 1 minute in the future. Also, there is a bit of water separated at the bottom after it cools. Not sure is because the egg coagulates too much or otherwise. The traditional proponent will say that it is because it has to simmer longer to avoid the separation of water, although I have my doubt. I will try again when free in the future to perfect this method. Thanks so much for sharing. That is how I think we can learn from others daily. Cheers.Kwan

@nancynahnigoh3550 4 жыл бұрын

After stirring the kaya being poured into tiffin carrier , steam it , keep stirring and after the kaya thicken then cover with cloth or towel steam it for 8 hours with slow fire used firewoods that is what my late mother in law made coconut kaya

@donaldtrumpet3094 4 жыл бұрын

Taste of Asian Foo

@Rum-for-all-and-all-for-rum Жыл бұрын

Good idea. Maybe can try with immersion circulator, Instant Pot, yogurt maker, slow cooker or similar devices which allow user to program the temperature and time?

@divinacascayan3948 2 жыл бұрын

I'm addictive

@chaikn7948 4 жыл бұрын

May I know when do I need to add the 20g water?

@TasteofAsianFood 4 жыл бұрын

Thanks for pointing out the error. There is no water required. The palm sugar is added when the Kaya is about to thicken. I have correct it in the recipe. Thanks again.

@dellaharrish3937 3 жыл бұрын

I live in Canada, have no access to pandan leaves . Any thing I can use instead?

@TasteofAsianFood 3 жыл бұрын

There is no substitute. However, many people omit pandan leaves and still taste good.

@manid3731 3 жыл бұрын

Thanks a lot. What's the shelf life of Kaya Jam?

@TasteofAsianFood 3 жыл бұрын

Most of the store-bought kaya are added with preservatives. The homemade one should be kept in the refrigerator. I not sure how long but mine is still OK after a month.

@rjborjatv987 3 жыл бұрын

How many days before expiration?

@TasteofAsianFood 3 жыл бұрын

Franky, I'm not sure because there isn't any preservative. However, I kept it in my fridge, and it was good until I finish the last bit.

@nancynahnigoh3550 4 жыл бұрын

I am not addicted to it cos I am vegetarian and didn't eat egg that is why very weird to eat kaya but I like to cook for my family

@gracebock2900 4 жыл бұрын

Hai, I like your down-to-earth everyday but clear n enthsiastic way of teaching. Haha, hv not managed to successfully make kaya.Sounds like your method works well.Thank you for sharing.Malaysian too.😘😘♥️♥️

@TasteofAsianFood 4 жыл бұрын

You're welcome 😊

@littlemushroom4037 4 жыл бұрын

gd aftrernoon . Mr Kwan can i have ur recipes of making kaya. sorry i cannot find ur recipes. cos i m interested of kaya thank you

@TasteofAsianFood 4 жыл бұрын

You can get the recipe in the description below the video, and more Information by following the link to the blog post. For your convenience, here is the link : tasteasianfood.com/coconut-jam-kaya/

@kk8382 3 жыл бұрын

How long is the shelf life of homemade kaya?

@TasteofAsianFood 3 жыл бұрын

I kept it in the refrigerator for a month, and still good.

@ringgo27 2 жыл бұрын

If you want more delicious, add ginger.

@jennycolingey9523 4 жыл бұрын

Good day sir, how long is the shelf life of kaya jam?

@TasteofAsianFood 4 жыл бұрын

I kept it in the refrigerator for a month before finish eating all and still good.

@jennycolingey9523 4 жыл бұрын

@@TasteofAsianFood Thanks sir, I'll try it too 🙂 #blessed day!!

@edwinlim1099 3 жыл бұрын

A can of coconut milk is about 400ml. Your recipe calls for 500ml. Can I just use 1 can? Do I need to lessen the number of eggs?

@TasteofAsianFood 3 жыл бұрын

Suggest add 100ml of water to make it up to 500ml.

@edwinlim1099 3 жыл бұрын

@@TasteofAsianFood thank you

@handoko2020 10 ай бұрын

I cringed when I saw you using fork to stir the eggs. Isn't that scratching the bottom? Good vid.

@ashajeseeyma 4 жыл бұрын

M gonna try this out 👍 How long we can store this in refrigerator ?

@TasteofAsianFood 4 жыл бұрын

Never have chance to keep more than a month as all has gone by than. Still good after a month.

@nancynahnigoh3550 4 жыл бұрын

Taste of Asian Food if you really followed the very traditional method you can keep for 6 months

@kk8382 3 жыл бұрын

How to sterilise plastic container in the video?

@honeybee_sg 3 ай бұрын

Can I add honey instead of sugar?

@TasteofAsianFood 3 ай бұрын

Yes, although not the most common way to prepare it.

@corinnehutt6815 4 жыл бұрын

What is Pandan leaves. Please let us know. We are from Indian so there must be an alternative leaf.

@TasteofAsianFood 4 жыл бұрын

I am not sure if you can get it at where you live. Pandan is also called screwpine leaf in English. I hope you can get it at your local store.

@pomfret_and_pommes_frites_6493 4 жыл бұрын

I understand it is called kewra. I like to drink rooh afza and love the pandan flavor

@pomfret_and_pommes_frites_6493 4 жыл бұрын

Kewra. Kewra, keora or kewda (Hindi: केवड़ा, Bengali: কেওড়া, Odia: କିଆ, Urdu: کیوڑہ, Punjabi: ਕੇਵੜਾ) is an extract distilled from the flower of the Pandanus plant. It is primarily used to flavour South Asian cuisine.

@TasteofAsianFood 4 жыл бұрын

@@pomfret_and_pommes_frites_6493 Thank you for your explanation 😊

@elelimsoon9688 4 жыл бұрын

Pandan leaves is screw pine leaves. It has a very refreshing aroma.

@shirleygan7505 2 жыл бұрын

Please include recipe

@TasteofAsianFood 2 жыл бұрын

The recipe is in the description below the video 😊

@sherylchian6434 4 жыл бұрын

我就说明书📚

@andrewtang1055 4 жыл бұрын

Your kaya was lumpy lah. Lol

@hendrikmoring4096 4 жыл бұрын

@misschrisquekcc8082 4 жыл бұрын

Not the traditional method! No blending of kaya, please..

@nancynahnigoh3550 4 жыл бұрын

Miss Chrisquekcc it is okay to blend follow what you think find or make new progress by using modern facility

@Freddie19008 4 жыл бұрын

Very lumpy Kaya. I don't think putting in blender is the correct method of making Kaya smooth.

@nancynahnigoh3550 4 жыл бұрын

Why not if you want to eat faster otherwise you have to 8 hours to prepare till it is ready

@Freddie19008 4 жыл бұрын

Nancy, double boil only take 1hr. If you do the correct method, the Kaya end up very smooth

@nancynahnigoh3550 4 жыл бұрын

Freddie Lim to keep longer we use the 8 hours steam after stirring when heated in the frying pan and pour into Chinese tiffine carrier stir again for hours and later just steam for 8 hours using charcoal stoves , it is smell good check the fire too make it moderates flame