#kaya #海南加椰 #加椰
Hainanese kaya is typically sweeter, and has a syrupy, honeyed flavour from the caramelised sugars. But I’ve adjusted the sweetness by reducing the amount of sugar and substitute duck eggs to chicken eggs due to hard to get it here.
It doesn’t take very long to prepare homemade kaya. Less than an hour’s light labour in the kitchen, you’ll be rewarded with this wonderfully rich, creamy and smooth coconut egg jam!
I guarantee once you make it, you will not buy it anymore.
Recipe:
5 Egg yolks + 1 whole egg (Medium size)
300 ml Coconut milk (creamy)
85 gm Palm sugar
4pcs or more Pandan leaves
5 to 6 tbsp Brown sugar / caster sugar (depending how sweet you prefer)
* * Orange yolks will result in a darker coloured kaya.
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