Kaya

Kaya is a traditional egg jam made from a mixture of coconut and eggs. Kaya has its origins from Malaysia and Singapore. It is a very popular local breakfast spread because of its unique taste. Most Singaporeans cannot start a day without their favourite kaya toast coupled with 2 soft-boiled eggs and a cup of coffee. It is the very same traditional breakfast introduced some 40 years ago and it is still favoured by many Singaporeans from all walks of life till now. Kaya can be purchase at many places in Singapore, such as coffee shop, bakery, hotels and more. There are also eateries that specialised in Kaya toast such as Yakun, Killiney Kopitiam and others coffee shops that can be spotted almost anywhere in Singapore.

What is Kaya
Kaya, is a local jam made from eggs, sugar and coconut milk, and is flavoured by pandan leaves, and later sweetened with sugar. Kaya jam is a very popular spread in Singapore and Malaysia. It was originated from China in the Hainan province. The jam itself tastes sweet and is somewhat creamy, with a hint of coconut and eggs in it. Kaya is originally brown in coloured, however can be artificially coloured into a green spread. Kaya is often used as a spread in br

eakfast and goes fabulously well with bread that has been toasted over charcoal, and a slab of butter on it. It is an increasingly popular breakfast with Singaporeans, hence the name Kaya Toast.
Kaya toast goes along well with a cup of coffee and a plate of soft boiled eggs, which is cooked by hot water. Upon cracking a dash of pepper is sprinkled onto it followed by soya sauce. Kaya toast is made after the cook slices a single piece of toast into half, and spreading a generous amount of kaya followed by a slab of butter. It is then covered up together and served hot. The slab of butter and the taste of the jam is what made this toast popular.

Kaya Toast with coffee and soft-boiled eggs

Kaya Recipe
Knowing how to make kaya is easy, however it takes great skill for one to master the art of producing fine kaya jam. Ingredients Needed y y y Coconut milk from 2 coconuts. 400g of sugar 10 fresh eggs

Directions Coconut milk must be fresh, pure and undiluted. If one cannot find coconuts, one can substitute with packed coconut milk available from super markets. However one must filter the packaged coconut milk carefully because there are stray coconut bits in them. It will be best if one filters it through a fine mesh sieve. Make sure the coconut milk is NOT diluted. Set it aside. Use an electric beater to beat the eggs at medium speed. Beat till only the yolk breaks and stop. At once add in sugar slowly and beat mixture at full speed. Add in coconut milk slowly and continue beating to let all the 3 ingredients mix thoroughly. Pour the mixture into a steel pot and cook it over at a very low flame. Make sure the mixture is being constantly stirred to prevent any burns on the kaya as burns will spoil the taste of the kaya. The kaya mixture will change its colour from creamy white to brown, as caramels are formed from the heating of sugar. It is essential for one to stir the mixture continuously as the mixture will soon thicken. Once all the kaya has turned into a brownish colour mixture, cut the flame and leave aside to cool. There is another method which will prevent the mixture from burning is to doubleboil. Pour water into a bigger pot and set it to boil. Meanwhile the kaya will be inside a smaller pot immersed in the boiling water. This prevents the kaya from direct contact with the flame, which eliminates kaya burns. Put some oil in the water to prevent boiling water from splashing into the kaya. Note that constant stirring is still necessary.