Steamed Kaya

This is the tradition three hours steamed kaya jam. The texture is absolutely creamy and smooth. And do not need to keep in fridge for the first few days. But I suggested to keep in the fridge.

Ingredients :

4 eggs
150ml thick coconut cream (santan)
1 1/2 cups sugar / brown sugar
5 pandan leaves

Methods :

- preheat double boiler, switch to extra low heat once its boiled.
- whisk eggs and sugar untill well mix.
- pour mixture & pandan leaves into the double boiler and stir till the sugar is fully melted.
- add in coconut milk and keep on stirring for about 1/2 hour.
- cover the double boiler lid and steam of 2 1/2 hours.
- stir the mixture gradually (about every 1/2 hour) untill complete the steaming process.

*tips : make sure the pot is not touching the boiling water over the double boiler. Otherwise, the egg mixture will be overheated and became curdling very quickly.

Kaya jam is my favourite on toasted bread. The fragrant of kaya is really really delicious and irresistible.


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