Buzz
Flavorful spreads and dips are among my favorite culinary treasures. From baba ganoush to onion dip, and even a simple bowl of cream cheese, these treats have the ability to elevate everything from a decadent lobster omelet to a humble pretzel. For those with a sweet tooth, kaya jam is the perfect option. This coconut-based spread is delicious whether spread on toast or layered in cakes. Even better, it’s easy to prepare in your very own kitchen.
At its core, kaya jam is a coconut custard made thicker with eggs. It boasts a texture similar to lemon curd, offering a sweetness that isn't overwhelming. The coconut flavor is subtle, complemented by earthy, herbal notes. The color of kaya can range from a golden brown to a vibrant green. The green hue and grassy undertones come from pandan, an aromatic plant popular in Southeast Asian cuisine. It is used in desserts, as a braising ingredient for meats, and as a flavoring for fish. Pandan has been described as fresh, green, and sometimes even reminiscent of vanilla. (Learn more about pandan here.)
Depending on your location, pandan may be available locally. You can check your local Asian grocery stores for either fresh or frozen leaves, or you can buy pandan flavoring products online. Don’t worry if it’s not available in your area. The kaya jam will still be delightful without it, though the unique aromatics might be missing. In the recipe below, I’ve omitted pandan, but feel free to add ½ teaspoon of pandan or vanilla extract for that extra something special.
The steps in this recipe are almost the same as those for making lemon curd. If you're unfamiliar with making curd, keep reading. Begin by warming coconut milk (preferably full-fat), salt, white sugar, and palm sugar in a medium pot over medium-low heat. Palm sugar is usually found in the baking or international aisle at the store. If you can't find it, you can substitute coconut sugar or brown sugar, but each will bring a slightly different flavor. Be sure to have egg yolks in a bowl with a whisk ready to go.
Stir the coconut milk mixture using a rubber spatula. Once bubbles start to form around the edges and steam rises from the pot, remove it from the heat and gradually add the hot liquid to the egg yolks. Do this slowly, whisking continuously, to raise the egg yolk temperature without scrambling them. Most people do this by pouring from the pot or using a ladle. When about 75% of the coconut mixture is mixed with the eggs, return everything to the pot. Turn the heat back on medium-low, and stir constantly with the spatula. The mixture will begin to thicken, which should take about five to ten minutes. Be patient; rushing could lead to curdled eggs.
When the mixture has thickened enough to coat the spatula but isn’t as dense as pudding, remove it from the heat. If you're worried about lumps, you can strain the mixture through a sieve (though this step isn’t strictly necessary), and transfer it to a bowl. The texture may look a bit uneven, but it should feel smooth when tasted. Cover the surface with plastic wrap to prevent a skin from forming, and refrigerate for one to three hours until fully set.
Spread this delightful coconut mixture between two slices of buttered toast to make kaya toast, or use it as a topping for muffins, ice cream, or overnight oats. While I mentioned using kaya jam for sweet treats, kaya toast is a traditional dish in Singapore where it’s often served with soft-boiled eggs and a drizzle of soy sauce. Store the kaya jam in the fridge, tightly covered, for up to a week.
Pandan-Free Kaya Jam
Ingredients:
1/2 can (approximately 6.5 ounces) full-fat coconut milk
2 tablespoons palm sugar, chopped if it's in a solid form (can be replaced with coconut sugar or brown sugar)
1/4 cup white sugar
A pinch of salt
4 egg yolks
1/2 teaspoon pandan or vanilla extract (optional)
In a medium pot, combine the coconut milk, sugars, and salt. Heat over medium-low heat, stirring occasionally with a rubber spatula.
Place the egg yolks in a medium bowl and whisk them to break them up. Keep the whisk nearby. Once the coconut milk mixture begins bubbling along the edges and steaming, remove from heat and gradually add the hot liquid to the yolks. Whisk as you slowly pour the hot coconut milk mixture into the bowl to raise the yolks' temperature. When about 75% of the coconut mixture has been added, return everything to the pot.
Turn the heat back to medium-low and stir constantly with the rubber spatula. Once the mixture thickens enough to coat the spatula but remains thinner than pudding, remove from heat and stir in the extract (if using). If you're concerned about lumps, strain the mixture through a sieve into a bowl. Cover with plastic wrap directly touching the surface of the kaya jam. Chill in the fridge for about one to three hours until set.
