What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 21 kaya jam singapore recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
21 Kaya Jam Singapore Recipe
Homemade Kaya (Coconut Jam)
Easy Authentic 10-Minute Kaya Jam (Palm Sugar Kaya or Pandan Kaya)
Kaya (Malaysian Coconut Egg Jam)
Coconut Jam (Kaya) Recipe by Tasty
Kaya (Malaysian Pandan Coconut Egg Jam)
Kaya Toast
Kaya Coconut Jam Recipe for Kaya Toast
Homemade Pandan Kaya (Coconut Egg Jam) 香兰咖椰酱
Kaya Toast
Homemade Kaya (coconut jam)
How to make authentic kaya (coconut jam)
Smooth Caramelized Pandan Kaya Recipe (Coconut Egg Jam)
What can I do with kaya jam?
Try adding or replacing condiments like blueberry jam on pancakes, and butter cream on crackers, with kaya for a new taste experience. If you’ve never tried it before, kaya goes really well with a lot of French pastries like croissants, eclairs and mille-feuille. Try it out as a spread or filling for these baked goods.
How long can I keep homemade kaya?
How long does kaya last? This kaya can last for at least 1 to 2 months if kept refrigerated. It is able to last long because it is cooked slowly. The slow cooking process allows the sugar to caramelize along with the coconut milk and acts as a preservative to the jam.
Is Coco jam same as kaya?
Kaya (coconut jam) is very popular in Southeast Asia, especially Malaysia and Singapore. I came across this dreamy coconut spread in Singapore, when ordering a butter-kaya toast for breakfast.
Why is my kaya not smooth?
If your kaya is lumpy and custardy, it means the heat is too hot or not well distributed. Hence, certain part got cooked faster and solidify (or you did not stir properly, exposing certain parts to high heat). Making kaya is rather straightforward. All you have to do is mix everything up and stir.
How do you preserve homemade kaya?
Remove the jar and cool it in a pan of cold water that reaches just below the lid. After the kaya has cooled, remove pandan leaf. Give the kaya a few stirs with a spoon before eating, to make the texture smooth and silky. Keep the kaya in the fridge and use within one or two weeks.
How do you thicken watery kaya?
Once the kaya reaches 80°C, it will start to thicken the longer you hold it at that temperature. If you lower the temperature, the kaya will stop thickening. If the temperature goes higher than 80°C, the kaya will start turning lumpy.
Why is kaya Green?
Green kaya, known as Nonya kaya, gets its light green hue from pandan leaves, whereas brown kaya or Hainanese kaya, is darker brown and made using caramelised sugar.
Which kaya is the best?
So, come and choose the best kaya jam brands to light up your day with from this Top 10 list today!
- Gardenia Auntie Rosie’s Natural Pandan Kaya. …
- Nona Kaya Coconut Jam. …
- Packer Pandan Kaya Spread. …
- Fresh Bulk 100% Natural Pandan Kaya Coconut Jam. …
- Dollee Traditional Kaya. …
- Yeo’s Seri Kaya Original. …
- Agromas Seri Kaya Madu.
Does kaya need to be refrigerated?
Answer: First of all, after opening it needs to be refrigerated. I’ve used it over 2 weeks in the fridge and the flavor is great!
Who invented kaya jam?
Kaya jam served on toast was created by Chinese kitchen workers who served on British ships and eventually settled in Southeast Asia. These people began selling the toast that they served the British but with local jams such as kaya.
Who created kaya?
Kaya toast is a dish consisting of two slices of toast with butter and kaya (coconut jam), commonly served alongside coffee and soft-boiled eggs.
| Kaya toast with coffee from Singapore | |
|---|---|
| Type | Toast |
| Created by | Hainanese cooks during the Straits Settlements period |
| Serving temperature | Hot |
| Main ingredients | kaya (coconut jam) |
Does kaya contain raw egg?
Kaya, also known as srikaya, seri kaya, is a confiture made of eggs, coconut milk, sugar and infused with the fragrant aroma of pandan leaf.