Coconut Condensed Milk Kaya
10 servings
15 minutes
This is not the same kaya that Rastafarians sing about. This is a coconut jam that is very popular in Singapore and Malaysia. Coffee and toast with kaya is a great breakfast.
1
Prepare the necessary ingredients
2
Beat the yolks in a large bowl with a fork, lightly, no foam needed.
- Egg yolk: 4 pieces
3
Place the pot in a water bath. Mix sugar in the pot.
- Sugar: 65 g
4
Add salt.
- Salt: pinch
5
Add coconut milk to the other ingredients.
- Coconut milk: 200 ml
6
Heat coconut milk with salt and sugar in a water bath.
- Coconut milk: 200 ml
- Salt: pinch
- Sugar: 65 g
7
When the milk boils and the sugar melts, remove the pot from the heat.
- Coconut milk: 200 ml
- Sugar: 65 g
8
Slowly and carefully pour half of the hot coconut milk into the yolks, stirring constantly.
- Coconut milk: 200 ml
- Egg yolk: 4 pieces
9
Then return the remaining milk to the heat and gradually pour in the milk with the yolks, stirring continuously.
- Coconut milk: 200 ml
10
As soon as the kaya thickens, immediately remove it from the bath and transfer it to another container to stop the cooking.
- Coconut milk: 200 ml
11
Kayu can be stored in the refrigerator for 1 week.
