HOMEMADE KAYA (COCONUT JAM)
Have you had Kaya Toast? Best enjoyed with coffee or tea, it is best for breakfast, or as a mid-day-afternoon snack. I had Kaya Toasts in Singapore, and craved for this whenever around the shopping malls in Makati in the Philippines--- unfortunately, Singapore restaurant chain Toast Box has closed its Manila branches as of mid 2018.
A Kaya Toast is simply 2 slices of toasted bread with butter and coconut jam spread. It is simple. The taste is light, but divine. Leaves your wanting for more.
And so when I baked a Sourdough Pain de Mie last week, the minute the loaf was out of the oven, I craved for Kaya Toast. Not having a coconut jam in my pantry, I decided to make one. I must tell you how delicious it is. Mild, not overwhelmingly sweet. Makes you want to enjoy it on its own, straight out of the jar. It is exactly what I wanted for in my Kaya Toast.
3 egg yolks
300 grams coconut cream
175 grams sugar
12 grams corn starch
8 grams pandan water (or plain water)
2-4 pandan leaves (tie into a knot)
65 grams sugar
For Pandan water:
2 cups water
2-4 pandan leaves
In a bowl, combine egg yolks, coconut cream and sugar.
Whisk until fully incorporated.
Transfer mixture into a saucepan. Turn on heat to low to medium setting. Stir mixture.
Once a slow boil is achieved, add the pandan leaves.
Continue stirring until mixture slightly thickens, about 15 to 20 minutes.
Mix cornstarch and pandan water to make a slurry.
Add into saucepan and whisk, making sure there are no lumps formed from the cornstarch slurry.
Mixture will have thickened by this time.
Remove pandan leaves.
Add the caramel to achieve golden brown color.
Turn off heat.
Pass the mixture thru a sieve for a smooth, lump-free kaya.
You can store in the fridge in an air-tight container for up to a week.
In a small saucepan, melt sugar over low to medium heat.
Once melted and a golden-brown color is achieved, turn heat to lowest setting. This is to ensure that caramel does not turn to a solid brittle.
As well, stir occasionally so caramel does not burn--- while waiting for the egg yolk and coconut cream mixture to thicken.
Pour 2 cups of water in a saucepan and add 2-4 pandan leaves.
Bring to a slow boil, then let simmer.
Once the fragrant smell wafts in the air, you may turn off heat.
Set aside the pandan water for later use. Store in an air-tight container in the fridge for about a week.