Kaya is coconut jam used mainly as bread spread, waffle spread, fillings for buns & paos (steamed bun) and cakes.
Apart from the normal kaya (original flavour) and the pandan kaya, gula melaka kaya is something different which you can't easily purchase from store. So you need to make this yourself if you want to taste this.
Sharing this Gula Melaka Kaya with a smoky flavor of Gula Melaka. If you love the taste of Gula Melaka, this is gonna be another favourite in the list. Gula Melaka is made by extracting the sap from the budding flower of a date palm, coconut or sago palm. The sap is boiled until it thickens, leaving a sticky sugar that is whipped and dropped in lumps on cellophane, or poured into containers, traditionally bamboo tubes, where it solidifies. This is widely used in South East Asia, Nyonya & Malaysian cuisine.
Ingredients : (makes 1 small jar - good for a small family of 2-3 persons)
2 Eggs
160g Coconut Milk
40g Gula Melaka - chopped
60g Brown Sugar
2-3 pcs Pandan Leaves (Screwpine Leaves)
Step by Step :
1. Clean Pandan Leaves & use scissors to cut into 4cm length.
2. In a blender/food processor, put in eggs & coconut milk. Blend for about 30 secs. Just to mix it throughly.
3. Pour out & sieve the mixture. Discard those bubbly foam. Those that can pass thru the sieve is fine.
4. Pour mixture into the pan, add in brown sugar, pandan leaves & chopped gula melaka. Use low heat (I'm using Vee's Deli Cooker & heat level No. 1 to slowly cook the mixture.
5. Constant stirring for 35-45 mins until it thickens. Yes, you need to stand there & keep stirring it. Otherwise lumps will form. Don't worry those white foam bubbles, it will disappeared when the mixture thickens.
6. After that, turn off heat, do not remove the pan, but keep on stirring. As the casserole/pan is still hot at this moment, it will still get thickens. Stir for about 8-10mins and the pan should be cool down by now. At this moment, the mixture texture should be creamy thick.
7. Let the mixture cool down a bit before transfer to a clean jar. Keep chilled in fridge.
NOTE : The mixture will thickens as it cools down and further thicken when chilled.
Fresh homemade Kaya jam is best to consume within 5-7 days.
If you need my previous recipe for Kaya & Pandan Kaya, here's the link :
Caramel Kaya (Original flavour) - http://cookwithmi.wixsite.com/cookwithmi/single-post/2016/08/12/Homemade-Smooth-Caramel-Kaya-Coconut-Egg-Jam
Pandan Kaya - http://cookwithmi.wixsite.com/cookwithmi/single-post/2015/09/26/Homemade-Smooth-Pandan-Kaya-Coconut-Egg-Jam
Disclaimer : I'm using Queen Sense Marble Coated Casserole which has even heat distribution and non-stick. Your saucepan/casserole/wok might not be able to yield the same result & cooking kaya directly on heat. Therefore, you can try cooking using bain marie method (double boil method).