Clem's Pandan Kaya


Kaya is a sugar-egg-coconut cream jam. Pandan is flavoring from the Pandanus (screw-pine) leaf.

Here are the ingredients for making Pandan Kaya:


3 cups (3 X 250 mL) of brown sugar (with 50 g of coconut cream powder mixed in)
6 eggs
1 and 1/2 cups of coconut cream extract
Some pandan leaves

Here is how I made this batch:

Mix the dry coconut cream powder and sugar well.
Add six eggs and stir well until smooth (the sugar will feel less gritty as it dissolves)
Mix in the coconut cream extract and continue stirring.
Add some pandan leaves.
Transfer the mix in its container to a boiling water bath and arrange a double boiling (one container in another).
 

The mix being double-boiled

Stir the mix constantly over the next hour or two until the mix thickens.
Stirring will prevent the mix coagulating in lumps as the egg sets in the applied heat.
When the mix does not look like it will thicken any more, remove from heat and let it cool.
The cooled mix will be thicker.
 

The batch dispensed into 5 X 200 mL containers
 


Enjoy the kaya on buttered toast:


 


 

 

11 May 2021
 


 

 

 

 



Created by Clem Kuek