Home Recipe Cook Mother's Homemade Kaya Jam Recipe

 

Fast & Easy Kaya Jam Recipe

Comparison between mother's version and "my" version: mother's version "my" version very delicious delicious thicker a bit watery better fragrance less fragrance hard to get from outside same taste can get anywhere long hours needed (about 4 hours) fast and easy (less than 30mins) more patient done fast, suit for everyone can keep up to a month can keep up to a week I am too lazy to try mother's version although it is really really delicious. Hence came out my version. For those who like kaya, and lack of time or patient standing long hour keep stirring your kaya jam, my version is actually a very good try. It is better to make home fresh kaya jam since it is fast and easy to make. Try make a small bottle each time and finish it fast when it is still fresh, and make for new badge after finish. Ingredients: 90g sugar200 ml undiluted fresh coconut milk4 young/light green pandan leaves4 yolks (make sure no egg white at all) Method: 1. Cook sugar in a pot over medium-high heat until light brown, swirling slowly. Reduce heat to low. Keep swirling until sugar is medium-brown.2. Add coconut milk (beware of steam) and pandan leaves. Increase heat to high.3. Stir until coconut milk is just starting to simmer gently. Turn off heat.4. Slowly stir half of coconut milk into egg yolks. Next, pour all of egg mixture into remaining coconut milk in one go.5. Over medium to medium-low heat, cook combined mixture until slightly thickened.6. Reduce heat to low. Continue stirring until mixture is thick enough to coat spoon thickly. 7. Discard pandan leaves. Transfer kaya to a bottle. Leave until completely cool.8. Cover and refrigerate.

 

Black and White Soy Milk

4. Add water.

 

Butter Cake Recipe (Egg Separation Method)

Butter cake is one of my family favourite cake, I used to bake it years ago with "Buttercup" or "Farmcow" butter. This few years, I found it hard to bake nice butter cake with this types of butter. I am not sure what's wrong with it, it was either my baking skill get worse? or the weather that makes the buttle melt easily? or the butter itself? I bought a 500g better quality butter to keep in fridge and plan to bake for butter cake. This time I get "SCS" butter. When I read through some bloggers' blog, I found one recipe that is famous among many bloggers, and this method using egg separation method. I decided to give it a try. With no regret, I am very happy with the result, I like this type of cake which gives a very fluffy texture and rich in buttery flavour. Thanks to wendyinkk for sharing Mrs NgSK's recipe. I really love it so much!!! Ingredients:230g salted butter, softened150g caster sugar4 egg yolks (grade B egg)200g self raising flour, sifted (I used 200g cake flour+3.5tsp baking powder)60ml fresh milk 4 egg whites (grade B egg)50g caster sugar Method:1. Preheat oven to 170°C. Line bottom and sides of 8 inch cake pan with parchment paper. 2. Cream butter and sugar till pale and fluffy, scrape side and bottom of mixing bowl as necessary. Add egg yolk 1 at a time. Beat well after each addition. 3. Put half the sifted flour and mix on low speed until combined. Add milk in two additions and mix until well combined. Add in balance of flour. 4. In a separate mixing bowl, whisk egg whites till soft peak. Gradually add in 50 g sugar, beat until egg whites form stiff peaks. 5. Put half the egg whites in butter mixture and mix on low speed, pour in balance of egg whites and fold with spatula. 6. Pour batter into baking pan and level.7. Bang baking pan on table top to remove big air bubbles.8. Bake at pre-heated oven for 45 minutes or until skewer inserted and come out clean. My cake has little crack on top when bake in oven for about 40 minutes, I don't really care about this as most importantly it was very delicious, look at the photo to see the cake's texture, lovely! Left: before baked, right: after baked

 

Durian Butter Cake Recipe

I always wanted to bake something with durian since few years ago. Due to some reasons, I was not able to fulfill my dream. This year, I have try with durian butter cake. 
Mother's Homemade Kaya Jam Recipe PDF Print E-mail
Written by Administrator   
Wednesday, 05 May 2010 21:50
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Kaya_11"kaya" is a jam made with coconut milk (santan), sugar and eggs. Pandan leaves are added during cooking process to bring more fragrance to the jam.

I have this homemade kaya recipe from my mother while she made kaya jam last Sunday. The ingredients used are very simple but I was impressed with her patient during the cooking process. It was really time consuming to make the delicious kaya. You need to stir the mixture continuously during the cooking process in order to get the smooth texture kaya.

If this time consuming version does not suit you, go for this version, which only required less than 30 minutes to get your kaya jam ready.

Let's go into the ingredients and cooking method now.


Ingredients:
10 eggs
900g sugar
1kg coconut milk
pandan leaves (wash)

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Method:

1. Beat 10 eggs into a big pot. Stir!

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2. Add in sugar and stir until the sugar is completely dissolve.

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3. Pour in the coconut milk.

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4. Mix well.

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5. Boil water in another bigger pot.
6. Double boil the mixture over the boiled water. Put the pandan leaves into the mixture.

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7. Continuously stir the mixture until it is thick.

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8. Cover it and continue double boil until you get a thick and smooth kaya jam.

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9. Serve with bread or biscuit as you like.

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The whole process took about 4 hours. Patient and hardwork are needed to make it successful. I believed most of the people will rather buy it outside. Tongue out But, I did appreciate the time and effort that mom spent to make the delicious kaya jam for her family. Thank you mom Kiss ! It was soooooo delicious and "sweet". Wink


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Comments   

 
#7 Goo 2012-07-15 21:40
use Ceramic Wok take only 15 minutes, i see the demo at shopping center, and the kaya is smooth.
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#6 Goo 2012-07-15 18:29
use Ceramic Wok take only 15 minutes, i see the demo at shopping center, and the kaya is smooth.
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#5 Goo 2012-07-15 18:28
use Ceramic Wok take only 15 minutes, i see the demo at shopping center, and the kaya is smooth.
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#4 Goo 2012-07-15 18:25
use Ceramic Wok take only 15 minutes, i see the demo at shopping center, and the kaya is smooth.
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#3 MnY - Camus 2011-08-07 19:18
Hi Phyllis, thanks for dropping by. According to mom, it is necessary to ladle the mixture into a bag first if you want your kaya to have a smooth texture.
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#2 Phyllis 2011-08-06 22:25
Hi, I am so excited to have found this recipe! Thank you for posting it! I remember my aunties making this and have wanted to make it myself.

I noticed that in one of the photos, the jam seemed to be ladled into a bag? Can you tell me if that is necessary to do?

Thank you
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#1 Joyce 2010-09-19 23:21
Hi

I would like to know when you double boiled the kaya, in step 8,

1) do you cover the pot with the kaya and also the double boiled pot?
2) how long do you double boiled it?
3) do you open it regularly to stir it?

Looking forwad to your answers.

TQ.
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