I’ve been traveling a whole lot across South East Asia lately. Between Bali last month and Thailand this January, I found myself around so much kaya and I couldn’t resist whipping up a version of my own.
For the uninitiated, Kaya is a coconut jam of sorts that made using coconut milk and eggs. I’ve created an egg-free version and I was super pleased with the results. I’ve made a beautifully aromatic traditional pandan flavoured kaya but in case you can’t get your hands on pandan, you can experiment with matcha or vanilla.
Spreading love by getting you to spread loads of kaya on your morning slice of toast. 🙂
What you need:
200 ml thick coconut milk
1/4 cup granulated white sugar
1/4 cup fresh pandan extract or 1/2 tsp concentrated pandan extract
1 tbsp cornstarch
Pinch of salt
Combine the coconut milk, sugar and pandan extract in a small saucepan and bring it to a boil.
In a small mixing bowl, wisk the cornstarch together with a small quantity of cool water.
Slowly add the cornstarch mixture to the boiling milk while stirring continuously to avoid any lumping.
Keep the mixture on the flame for a few minutes and keep stirring. Soon you will find it thickening. Switch off the flame and keep aside to cool – still stirring every now and then.
The kaya is best enjoyed on a thick slice of toast. Any leftovers will keep well in the refrigerator for a week.
Remember to share it with someone you love.