Hainan Kaya Recipe: Tropical Delight for Breakfast

Hainan Kaya is a luxurious and creamy coconut egg jam popular in Hainanese and Singaporean cuisine, often enjoyed as part of a traditional breakfast with toast. Known for its distinct flavors, this spread, rich with pandan fragrance and velvety sweetness, is a staple that embodies the essence of tropical breakfasts. Here's a step-by-step guide to creating this delightful spread in your kitchen.

Understanding Kaya

Kaya, which means “rich” in Malay, is a testament to the fusion of Southeast Asian flavors with a sweet touch. It’s typically made from coconut milk, sugar, pandan leaf, and eggs, offering a balance of creamy, sweet, and slightly floral notes.

Ingredients

To make Kaya, you will need:

• 400 ml coconut milk
• 10 pandan leaves, cut into 5 cm pieces
• 4 large eggs
• 200g caster sugar
• ¹⁄₄ tsp salt
• Optional: ¹⁄₄ tsp pandan extract for additional flavor

Preparation

1. Extract pandan juice: Blend pandan leaves with about 100 ml of the coconut milk until smooth. Strain the mixture through a fine sieve to get pandan juice. Set this aside.
2. Set up a double boiler: Fill a pot with water to a level where the bottom of the bowl won’t touch the water. Place a stainless steel or heatproof glass bowl over this pot, creating a double boiler setup.
3. Combine ingredients: In the bowl, whisk together the eggs, sugar, and salt until well combined. Gradually add the pandan juice and remaining coconut milk, whisking continuously.

Cooking Kaya

Here’s how to proceed with cooking:

4. Heat the mixture: Place the bowl over the pot of simmering water. Stir the mixture constantly to prevent the eggs from scrambling. The goal is to cook it slowly over low heat until it thickens.
5. Cooking time: This can take anywhere from 20 to 40 minutes. The Kaya should turn into a thick, spreadable consistency with a glossy look.
6. Check consistency: As it thickens, periodically lift a spoon with Kaya from the mixture. It should be thick enough to coat the back of the spoon.

⚠️ Note: Overcooking can cause the eggs to separate. If this happens, remove the bowl from the heat immediately, whisk vigorously to bring the temperature down, and then return to cook gently.

Storing and Serving

• Let the Kaya cool to room temperature before storing in a clean, sterilized jar.
• It can be refrigerated and lasts up to 2 weeks. Serve with toasted bread, spread over hot kaya toast for a delightful breakfast.

With the rich history of Kaya as part of Singaporean and Malaysian breakfast culture, this homemade recipe ensures you savor the authenticity and the pure joy of spreading this decadent jam over your toast.

Can I make Kaya without a double boiler?

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While using a double boiler is traditional, you can prepare Kaya over direct heat on very low flame, stirring constantly to avoid scrambling the eggs.

What are some alternative uses for Kaya?

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Beyond spreading on toast, Kaya can be used as a filling for cakes, pastries, or even as an ice cream topping for a tropical twist.

Why do pandan leaves matter in Kaya?

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Pandan leaves impart a unique fragrance and subtle green color to Kaya, enhancing both its flavor profile and appearance.