Homemade Kaya (Coconut egg jam) (9)

Yes, I made Kaya again! An easy way to make kaya, no need double boiling method, cook 10 to 15 minutes and you get a smooth and fragrant Kaya.😘

Coconut Egg Jam

Ingredients:
Kampung Eggs 4  
Gula Melaka 100g (shredded)
White sugar 80g
Coconut Milk 200g
Pandan leaf 4 ( cut in small pieces)

Method：
1. Eggs, sugar, gula Melaka and coconut milk mixed well.
2. Sieve the eggs mixtures into cooking pan(optional), add Pandan leaves.
3. Cook over low heat,  keep stirring (be quick) until the kaya is thickened.

Notes: 
1. Use a thick pan to cook kaya.
2. You can blend the kaya in a blender to get a smooth jam.
3. The kaya cannot keep too long. The best is keep for one or two weeks. It's best to keep it fresh to store it in the refrigerator.

椰糖咖椰
材料：
鸡蛋 4粒（菜园鸡蛋)
椰糖 100g（切碎）
白糖 80g
椰浆 200g
香兰叶 四片，切段

方法：
1）将鸡蛋，白糖，椰糖和椰浆全部混合。
2）再将刚才混合的材料全过滤进钢锅，加入香兰叶。
3）用小火煮，然后不停的搅拌（动作要快）直到Kaya浓稠为止。

注：
1. 用厚锅煮kaya以防黏锅。
2. 如果咖椰不够滑，可以用料理机搅拌至滑。 
3. kaya不能保存太长时间。最好的是保存一到两周。如果想保持新鲜，将其存放在冰箱里。

Happy Making!