Thank you for watching! See step by step recipe, ingredient list and cooking tips for this recipe below: www.huangkitchen.com/homemade-caramel-kaya-coconut-egg-jam/ P.S.: Making smooth thick and creamy homemade kaya is easier than you think! Don't forget to follow the cooking tips provided in the recipe.
I developed new hobby which is making jam and saw this video haha, i tried to follow the step but my kaya got so thick gonna try again to make it perfect!!! Thanks for the video ❤️
Tks for the recipe, i just made my kaya is delicious. I reduce the sugar to 150g, but still too sweet for me. But i dont get the nice colour like yrs, can i increase the caramel sugar to 100g and reduce the sugar mix in eggs?
For this caramel kaya you can skip the pandan leaves if its not available. In fact, if you have, do not add the pandan leaf too early as its green colour may not give the jam a nice caramel colour.
You can try but I think it would affect the texture. It will give the jam a drier texture. Bare in mind that sugar also acts as a natural preservative in the jam. Perhaps you can reduce a little but to reduce by half the sugar I have not tried. Thanks
If the kaya turns watery, it means you have not cook the egg custard long enough. You need to consistently stir the egg batter over low heat till it starts to thicken and becomes stocky. Once it turns into a soft curd, its done.
Thank you for watching! See step by step recipe, ingredient list and cooking tips for this recipe below:
www.huangkitchen.com/homemade-caramel-kaya-coconut-egg-jam/
P.S.: Making smooth thick and creamy homemade kaya is easier than you think! Don't forget to follow the cooking tips provided in the recipe.
I developed new hobby which is making jam and saw this video haha, i tried to follow the step but my kaya got so thick gonna try again to make it perfect!!! Thanks for the video ❤️
Thank you so much for the recipe. It came out so nice. I added 1 teaspoon of vanilla essence .
Look yummy 😊
No salt added?
Tks for the recipe, i just made my kaya is delicious. I reduce the sugar to 150g, but still too sweet for me. But i dont get the nice colour like yrs, can i increase the caramel sugar to 100g and reduce the sugar mix in eggs?
Saya dah cuba, sangat sedap!😋
Enjoy 😉
Great and Awesome 👍
1st!!wow caramel kaya is so yummy😍😍 but i like pandan kaya jam😍😍
Yes, this caramel kaya is really tasty 😋 Thanks, pandan kaya is a good idea for our future recipe video!
@@Huangkitchen yes i love homemade kaya jam😍😍
Thanks for sharing❤️ how many days can I keep this kaya?
You’re welcome ☺️ You can keep this kaya in the fridge and finish within 2-3 weeks. Make sure the kaya is completely cool and stored in a clean jar.
How do you ensure that its not the smooth texture?
Add 2 tbsp of cornstarch to mixture .. it will thicken;not runny or watery
excellent info keep itgoing
Thank you for sharing! It looks delicious.
How to make kaya mixture?
Nice
Can I replace the caremelized sugar with coconut sugar?
Caramelized sugar is just to give the kaya the golden brown sugar. So I suppose you can as coconut sugar is brown colored.
I don’t have pandan leaves and is not available here so can I skip it out for this recipe??
@Rohit Pillai
You may skip it. If you put pandan leave, the kaya jam will be more aromatic.
For this caramel kaya you can skip the pandan leaves if its not available. In fact, if you have, do not add the pandan leaf too early as its green colour may not give the jam a nice caramel colour.
How long can you keep the kaya in the fridge?
Put into a sterilized clean container and always use a clean knife ro scoop the jam, it can last for more than a month refrigerated.
Thank you
Thanks for sharing. How do I get thick coconut milk? The one I bought at market is not thick enough.
You can buy 1 grated coconut, add enough water and squeeze your own coconut milk if store bought coconut milk is not thick enough.
If I want to reduce sugar to 100g, Is it OK?
You can try but I think it would affect the texture. It will give the jam a drier texture. Bare in mind that sugar also acts as a natural preservative in the jam. Perhaps you can reduce a little but to reduce by half the sugar I have not tried. Thanks
Wow, tq
How heavy are your 4 eggs?...
I use grade A eggs, about 65g each
Why the result is like scrambled? Not glossy and shining?
The technique is low heat and consistent stirring.
@@Huangkitchen so the result won't be smooth like classic one?
Mine is smooth. What I mean is that the technique is to cook on low heat so you don’t cooked the eggs.
@@agnesmargaretmeiling7621 u can blend it to smoothen it ❤
What is the weight of each egg?...
I use A grade eggs each about 65g
No panda leaves can buy pandan extract
How come my kaya turns watery?
If the kaya turns watery, it means you have not cook the egg custard long enough. You need to consistently stir the egg batter over low heat till it starts to thicken and becomes stocky. Once it turns into a soft curd, its done.
@@Huangkitchen thanks
请问背景音乐名什么？听起来好解压
Eggs be A grade( size) big ones
Deskripsen Indonesia ok
Ni tan poyi karen ematreya ..kristevenggele kevele paduture vene ni pisasu kutem
I don’t have pandan leaves and is not available here so can I skip it out for this recipe??
For this caramel kaya recipe, you can omit the pandan leaves if not available. It’s only added to cook at the end for some extra fragrance.