How to Cook Kaya
Kaya, an asian influenced cuisine as well as a word found in the Malay language, when translated literally means 'rich'. This comes as no surprise because 'rich' perfectly describes this delectable Malaysian and Singaporean sauce. Kaya is a thick and indulgent blend of coconut milk, brown sugar, and eggs with an aromatic infusion of pandan leaves. This condiment takes a short 60 minutes to make from prep to finish and will serve one.
You Will Need:
- 200ML of Coconut Milk
- 50G of Brown Sugar
- 15 or 20G of Caster Sugar
- 5 Egg Yolks @ Room Temperature
- 1 Whole Egg @ Room Temperature (optional for thickness)
- 1 Fresh Pandan Leaf (knotted and lightly crushed)
Step By Step Instructions:
Whisk all 5 egg yolks together in one large bowl. Beat well. If you prefer a thicker Kaya consistency, now would be the time to beat in your whole egg as well.
Over medium heat begin to whisk the coconut milk, brown sugar, and caster sugar together in a small stainless steel pot. Once the mixture is practically dissolved into a liquid, add the fresh pandan leaf and bring the entire pot to a simmer.
Combine the hot liquid with the beaten egg yolk. It is best to stir whilst pouring for quick and easy mixing. After the two mixtures become one, return the entire batch to the hot pot.
Continuously stir the Kaya on low heat with a spatula to avoid burning. Once the Kaya has thickened to the point that it completely coats the back of the spatula, transfer the sauce to a glass jar or container to cool. Allow the Kaya to cool entirely before using.