Can you freeze kaya

Send me a jar of that pls I'm literally scraping out the last of it as we speak! I would definitely have sent you one-I'm absolutely inspired and in awe of your blog- making your confit pork belly this weekend! Nice post. Extremely useful info specially the last part I care for such information a lot. I was seeking this certain info for a long time. Thank you and good luck. Sunday, 9 February Kaya coconut jam: breakfast made simple and sweet.

Breakfast of Kaya jam, butter and toast with soy milk Toast. A staple and acceptable food for my breakfast, lunch and dinner, and one I will be sadly giving up for Lent. It's such a simple pleasure, and although never really the hero of the show, it is the silent supporting act to make other food truly sing out.

Thanks Yvonne. Dear Yvonne: First of all thanks for dropping by and trying out one of my recipe. Appreciate your comments and yes frozen pandan won't give that strong pandan flavour. I realised that weakness too. This Pandan essence has strong pandan flavour and can also act as coloring, hence you get both problem fix. I guess the kaya will be more brownish if you use brown sugar.

Happy trying again. BTW wish you a healthy and properous dragon year. Thanks for your reply. I will try it again probably this weekend.

Happy Chinese New Year to you too! Hi Yin, instead of caramel, can I use gula melaka to substitute caramel and sugar? Hi Penny: Yes, I think you can. Try it and tell me the result. I never used that before. Good option. Hi Yin, my microwave method kaya using gula melaka has failed.

Reason becos it has no sign of thickness. And the santan in tiny cube after few rounds 20 seconds each. Penny: Where are you from? I saw you were active in tryig out my recipes thanks. I really have doubt on your santan texture, were you using the same kind of santan when you made kaya and kuih talam? Did you melt the gula melaka first? Maybe you need to melt the gula melaka then only add in santan and microve to warm and added egg mixture and continue the rest of the process until the you can draw lines with your santan egg mixture.

Thanks for sharing your microwaved kaya making experience! Very interesting: I made kaya last night by standing a metal beaker in a pot of 5cm-deep gently boiling water and adding some freshly squeezed pandan juice to the coconut milk-sugar-egg mixture in the beaker. I only had to stir it once every 6 minutes.

Total cooking time: about 45 minutes. One little tip: Even if a bit of your kaya gets lumps, at the end of cooking run a hand-held mixer through it and it will all become smooth again.

Pour into jars, leave them open till cooled and the kaya will set in the jars. Then refrigerate. First being rich; secondly, it means an utterly delicious coconut egg jam which is wildly popular in Malaysia and neighboring country Singapore. In this post, I am going to teach you how to make kaya, a jam that gets me all excited waking up in the morning…the silky smooth jam that goes on warm, crispy buttery toasts, and served with a cup of aromatic Malaysian dark coffee. Kaya, also known as srikaya, seri kaya, is a confiture made of eggs, coconut milk, sugar and infused with the fragrant aroma of pandan leaf.

I grew up mostly with my late grandmother—a much celebrated Nyonya cook and kuih local sweet cake maker. The majority of my childhood days were spent in the kitchen, watching my late grandmother and my aunt preparing her many orders. One of the things that we would always make is kaya, the coconut egg jam that would go on the beautiful blue-color Nyonya kuih called pulut tai tai. She would beat the eggs, coconut milk, and sugar mixture with a traditional springy egg beater, and then the mixture would go into an antique yellow color enamel double-boiler sitting over a charcoal burner.

Whenever she made kaya, she would religiously sit in front of the charcoal fire, stirring the kaya diligently for hours, yes, laborious hours! The kaya that came out from our home kitchen was always silky, smooth, with the richest and freshest taste, complete with a golden brown hue and color unrivaled by any kaya I have ever encountered.

Once in a while, my aunt would ask me to help, and I would eagerly take her seat and help with the chore. Mundane was an understatement, but I often derived a sense of satisfaction watching the egg mixture slowly transformed into a silky and thicker consistency, and then the pale yellowish color transformed to a golden amber color with the addition of caramel.

There are many variations of kaya, some are yellowish in color, while others are greenish, or brownish. While the traditional way of double-boiling is probably the best way to make kaya, nowadays, you can actually make this prized jam in less than an hour.

With the help of modern kitchen appliances, the texture is smooth as silk, and the taste is as close as the ones that my aunt used to make. If my late grandmother were to taste this kaya jam, I am sure she would be so proud of me.

Try my kaya recipe and in the next post, I will teach you how to turn your plain old toast into kaya toast that you will soon be hooked on. Use fresh coconut cream and coconut milk if possible. Jasmine says:. Jade Sheldon-Burnsed says:. March 17, at pm. Mel says:. Denise says:. March 20, at am. Ivana says:. March 28, at pm. March 31, at am.

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