Kaya Jam (Coconut-Egg Jam)
A recipe for Kaya Jam (Coconut-Egg Jam) from the cookbook, Chinese Heritage Cooking From My American Kitchen
Servings 24 Ounces
- 5 eggs
- 1 cup (200 grams) sugar
- 3/4 cup (180 ml) coconut cream
- 1/2 cup (120 ml) coconut milk
- 1 1/2 tablespoons (10 grams) cornstarch
- 1 1/2 tablespoons (23 ml) water
- 1/3 cup (67 grams) sugar
Whisk the eggs, sugar, coconut cream and coconut milk together, and mix well. Use an electric hand blender to help make sure everything is combined. Slowly cook this mixture over medium-low heat in a soup pot, and constantly stir it with a wooden spoon for 20 minutes. The coconut mixture will start to thicken and become lumpy in the pot. Don't stop stirring and make sure you scrape the bottom of the pot all the time so it does not scorch.
When the jam is simmering, combine the cornstarch and water in a small bowl to make a slurry. Add the slurry into the simmering jam, and mix well to thicken the jam.
After your kaya jam is cooked, heat the sugar in a small pan over medium heat. When the sugar becomes golden brown, about 3 minutes, add this hot caramel into the jam and stir well; this will turn the color of the jam golden. Blend the jam in a blender until silky smooth, and put it into a jar. It will keep in the refrigerator for up to 1 week.