Ah-Ma’s Kaya (Coconut Jam)
By Cheryl Lu-Lien Tan, A Tiger in the Kitchen
Yield: About 4 cups
10 eggs
1⁄2 to 1 cup sugar, depending on how sweet you like it
Milk from shredded pulp of 1 coconut (squeeze milk out in 2 batches)
3 pandan leaves, tied in knots
Crack the eggs in a bowl; whisk them together. Add 1⁄2 to 1 cup of sugar and coconut milk and mix it up well. Transfer mixture to a glass bowl, add knotted pandan leaves, then perch that bowl atop a steaming rack in a wok.
Steam the mixture for 45 to 60 minutes, untouched (if using Ah-Ma’s method), until the desired consistency is reached. If you are using the method E-Ma and I experimented with, stir occasionally.
When you remove the kaya from the steamer, stir it, let it cool, and spread it over toasted bread. The consistency should be smooth and creamy.
Credit: From A Tiger in the Kitchen by Cheryl Lu-Lien Tan. Copyright © 2011
