Kaya, a Southeast Asian coconut egg jam, is a well-loved breakfast spread here. Usually served on toast with kopi (local coffee). Here's the recipe video of an eggless (vegan) version, that doesn't involve pumpkin or sweet potato.
Full recipe & instructions here - www.morethanveggies.sg/recipes...
Hainanese kaya recipe here - www.morethanveggies.sg/recipes...
Notes:
- This recipe takes almost 3 hours to do. So do it only when you have time!
- Can be kept in an air tight container up for 1 week in the fridge.
- Never store anything homemade with coconut milk at room temperature for long, eg for more than 3 hours.
- Not every brand of coconut milk works, some give an overly strong coconut taste. You have to experiment.
- I usually prefer using non-organic tofu. Because organic tofu tends to have a stronger soy taste.
- For safety, when cooking the kaya, check near the end to make sure the pot still has water.
- Cook longer for a thicker spread, shorter for thinner.
Subscribe, comment and like! More Southeast Asian vegan recipes coming up, thanks for viewing :)
Tools used:
- Sony A6000 + Kit lens + ECM-XYST1M External Mic
- Adobe Premiere Pro & Photoshop
- Music by Blue Dot Sessions from Free Music Archive + KZfaq audio library