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Kaya (Coconut custard jam) - Thick and smooth


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Ingredients

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Kaya

  • 250 g Brown Sugar/ Gula Melaka
  • 3 egg yolks, (large size)
  • 1 egg
  • 250 g Cocount Cream, (Kara carton)
  • 1/2 teaspoon Pandan essence, (optional, can use 3 fresh pandan leaves tied into a knot)
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    Preparation
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    Appliance TM 31 image
    Recipe is created for
    TM 31
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Recipe's preparation

  1. 1. Mill brown sugar/gula melaka, Speed 10, 10 seconds. Note : If using gula melaka, please break up the gula melaka into ice-cube sizes before hand.

    2. Add egg yolks and egg, mix speed 3 until the sugar has dissolved. Swipe the spatula at the base of the bowl to ensure all the sugar has dissolved.

    3. Cook for 10 minutes, 90 deg, Speed 3.

    4. Add coconut and essence/fresh knotted pandan leaves, cook for 30-45 minutes, 100 deg, speed 3. Leave MC out. Let the steam through.

    Check the consistency of kaya. It should be a lovely, glossy thick and ultra smooth jam. If not thicken, add a 10 more minutes, 100deg, speed 3.

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Tip

1. This is a very successful recipe IF you are using canned/tinned/packet Coconut Cream. In certain parts of Australia, it is impossible to get your hands on fresh coconut cream. By cooking it at 90 degrees initially, keeps the eggs intact without curdling it. This makes a beautiful kaya that doesn't require any further blending and it keeps well in the fridge for up to 3 weeks, although I doubt it will stay in the fridge for that long.

2. If you can't find "Kara", and have to use another... try to make sure that you drain the liquid stuff..and scope as much cream out. The less liquid the better. The more liquid, the longer you have to cook it for.

3. If using knotted pandan leaves, please do everything REVERSE. From step 2 onwards.

4. I have not had the opportunity to try it out with fresh coconut cream... please let me know via comments if it works!

5. Please feel free to reduce the sugar to 220gm.

6. Eat with toast, slathered with slabs of butter and hot coffee!

Feel free to drop by my Facebook page //www.facebook.com/mythermxexperience


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • can I double up the ingredients for this recipe?

    Submitted by AliChew on 4. December 2018 - 20:52.

    can I double up the ingredients for this recipe?

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  • Beautiful kaya - flavour improved over time...

    Submitted by shellster on 2. March 2018 - 13:12.

    Beautiful kaya - flavour improved over time actually. High praise from my Malaysian born husband who really like it. Thanks for the recipe

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  • Delicious - I too reduced the sugar as commented...

    Submitted by forkandate on 28. February 2017 - 12:53.

    Delicious - I too reduced the sugar as commented and used 150g brown sugar which I felt could probably be reduced further to 130g tmrc_emoticons.)

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  • So simple and turned out

    Submitted by Imagrace on 6. November 2016 - 18:48.

    So simple and turned out great! Thank you for all the helpful tips at the end

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  • Thanks for sharing, it's

    Submitted by Belinda Au on 4. September 2015 - 19:22.

    Thanks for sharing, it's yum...just in time for Fathers Day Present.  My husband loves it!  Big thanks

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  • I'm making this for he second

    Submitted by burpie7 on 23. August 2015 - 07:27.

    I'm making this for he second time today. My Malaysian hubby and his family love it. tmrc_emoticons.)

    ThaNk you. 

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  • Best kaya EVER !!!!  I I used

    Submitted by Peppi Le Belle on 26. July 2015 - 21:18.

    Best kaya EVER !!!! 

    I I used coconut sugar and it was delicious! Really is so much better than store bought. Thank you! 

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  • This is a fantastic recipe. 

    Submitted by equuleus on 31. May 2015 - 21:20.

    This is a fantastic recipe.  I used 180g coconut sugar and a whole 270g can of Ayam coconut cream.  Not sure it will last until breakfast as we're eating it by the spoonful straight from the jar at the moment!

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  • Excellent! The best Thermomix

    Submitted by Chinwei on 4. November 2014 - 20:42.

    Excellent! The best Thermomix kaya recipe out there!  tmrc_emoticons.)

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  • Hi, just wondering if this

    Submitted by Lissy_2012 on 23. November 2013 - 23:36.

    Hi, just wondering if this can be preserved like regular fruit jams?

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  • It really is yummy and taste

    Submitted by AnneFwee on 30. September 2013 - 15:12.

    It really is yummy and taste close to the one of my hometown! I have used 200g Rapadura sugar and it's still a little sweet. Will try 150g next time. Authentic Melaka sugar will be great, though coconut sugar should do too.

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  • Fantastic recipe. I gave it

    Submitted by dot.price on 22. April 2013 - 18:25.

    Fantastic recipe. I gave it the full time including the 10 minutes extra. Tastes lovely-took me right back to Singapore.

     

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