How to Make Kaya Coconut Jam | PART 1 | Hainanese-style Kaya | Malaysian & Singaporean Recipe
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- Опубликовано: 1 июл 2018
- My favourite breakfast of all time. Kaya is a coconut jam found throughout Malaysia and Singapore. It's most popular as a breakfast spread for toast, but it can be used for cakes, pancakes, Malaysian kueh and anywhere else you might use your favourite jam.
Wait for the caramel to be added at 5:02. It's the best thing you'll see today.
Check out the next video for 2 different methods for how to make great kaya toast.
Get the full recipe here:
adamliaw.com/recipe/hainanese-...
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I'm Malaysian in Melbourne. I coincidentally found ur kaya recipe yesterday afternoon, n made it last night with no time to be wasted. I felt so proud of myself that finally I am able to cook perfect kaya for my family,thx Adam, I will keep ur recipe forever
Hello Adam. Thank you so very much for this recipe and your guidance. The kaya was just lovely!!! I believe my mother would have been rather proud. Mother used to make this for us when we were young and I loved it. Now, 50 years later, I’ve managed to recreate it with your guidance and what delightful memories it has invoked! Thank you from the bottom of my heart! Philip
I don't think I've ever heard anyone say they don't like kaya after trying it. Best jam ever! Kaya toast all day every day!
Allergy to eggs so this is definitely not my thing.
@@bethanyhensley2958 Did you try it though?
@@collinb3371 why does it need egg
Oh yes! This is how my family makes kaya. It's the smooth & silky type. It's so much better than the thick grainy type. Thanks Adam😊
Maaaaan. This brings back memories of my mum and grandmum spreading this on my toast years ago. Thanks for the video, Adam!
Hi Adam, I am Eunice, I discover your channel 5 mins ago. I like the way you explain the process, it is very calm and clear. Good work! I am becoming your little fans now from Malaysia
I love watching your videos because of your little vignettes and stories that are behind your recipes and because you make everything look doable!😃
Your video is so relaxing...
I'll gonna try it definitely! Thank you so much!
Your recipe looks great Adam. Gonna try it soon. Thx for sharing
Finally I found one how to make *Kaya* .... Thank You so much....
You are really clearly in your steps and process love it!
Adam is like the Bob Ross of the cooking world.
Yum! Thanks for posting!
This was a favourite when we lived in Singapore. Everytime our friends come and visit from Singapore they bring us a jar, but I’m interested in trying this in my thermomix!
Wow...great memories of having Kaya back in S'pore. My mom always made Kaya and love eating with toasted bread. Thanks for your video Adam. Stay safe!
Wow i always look for this recipe thanks Adam.. ✌
Wow...thank you for sharing your hainanese kaya recipe..
This stuff taste and smells absolutely DELICIOUS!!!
Thanks for showing this authentic Hainanese Kaya. Kaya toasts with Malaysian style half boiled eggs is my favourite breakfast. Your method of adding the caramel at the end must be the secret elixir to Hainanese KAYA! 💖
Thanks. Just discovered you today. Shout out to another Hainanese brother! My Mom used to make this.
Thanks Adam for the recipe. I like to make fresh food for my family.
thank you for the recipe!
Love this channel
Love the way you explained it , I am gonna try this at home !! Lots of Love from India !!
Looks delicious
Great! Always wanted to know how to make this, as the store bought kinds just don't give you that being in Malaysia feel. Thanks!
Finally got around to making it and everyone loves it!! My mom never made it with caramel so it took it another level and so much more coconutty with the cream instead of milk. Thanks from one Haianese to another!
oIJI
Ooo Adam authentic Hsinanese kaya!!! Failed in my few attempt making kaya.THIS is a must try for me,I'm Hainanese!!!😁😁
I never knew thought it’s so easy to make kaya jam 😲
Never heard of this; never seen it made or tasted it. Looks like the most delicious decadence one could eat!
Apocalyps super delicious
Hi Adam, love the channel! I was wondering how long does the Kaya last? (assuming its not eaten within days lol)
Gosh this reminds me of homemade kaya jam in Kopi Tiam shop in my hometown. I miss it so much 😭♥️
Thats also my faveeee
I buy this from the Asian Markets . Love it!, So does my son !
I made this a while back, and a stand mixer on low speed works quite well for mixing the eggs and sugar. Hard part here in the US is finding Pandan, finally found some Pandan extract which seems to work fine, though probably not as good as fresh.
Adam, I've made kaya with the egg yolks only and I've found that it reduces the cooking time considerably - whites are mostly water anyway. Also, I had a problem with lumpy kaya but once I kept the temp below 180F then it came out nice and smooth.
excuse me may I asking some question ?
how many time used for making one batch without or within egg white ?
this is double pan methode, slowly cook and long process ?
@@dasargilamauloeapa Try it and measure. I guarantee batch with egg white will take at least 4 times longer than batch with egg yolk only.
I have to say watching this video and reading the comments was an experience as someone whose name is kaya
My granny is from Malaysia, this recipe is pitch perfect to the very last bit! As a kid, I would wait by the side while granny finishes pouring the kaya into jars and I can have that pandan leaves with kaya on it! it's better that way than on toast! lol
Tqvm adam...have a great day....reason for u to use a high based pan?
The lovely smell filled the whole kitchen. Love it, thank you. I do have a slight problem though. When I poured the caramel into the kaya and stirred, little white lumps appeared. It looked like hardened coconut, not sure. I dont know where I went wrong. So I sieved the kaya. OK
Thank you for the recipe! Do you think I can replace the sugar with monk sugar? For a keto version. :)
Can you teach the pandan version too?! Lov the detailed video
So yummmyyyy.. 1st time i tried when im in singapore😊😁😬 until now im still craving for kaya.. But i don't think we have here in the philippines
Hey. Adam. Thank you so much for share. You know what. I’m now open a restaurant in Hainan. How I wish can invite you to come here. I wanna try your recipe so so bad. About this kaya jam. Can I use coconut oil instead of butter in the process?
Wait. Adam is Malaysian? Woo-hoo!
Instead of adding caramel, we usually use palm sugar...not only it give the sweetness it also add the brown color to Kaya
Then we eat it with sticky rice😁😁
The unique flavour from good quality palm sugar would be even better than caramel IMHO!
Hi Adam, would you recommend using Pandan Extract instead of pandan leaves? Thanks!
The best jam ever for a toast to begin the day afresh is "THE KAYA" from our Native malaysia
Hi Adam, May i know can i use fresh coconut milk ,which is squeeze from 1 coconut? Instead of using the can coconut cream.
Hi Adam... could you tell me how many hours the process we need to make a kaya? Thank you
This channel makes me think I accidentally left Starbound open in the background, the music is nice
hey adam how long can the kaya last on the shelf?
Hi, I made very tasty kaya yesterday following your recipe. But I think I did not control the heat so well and my kaya turned out a bit runny. Do you have suggestion how I can salvage them? I tried adding more coconut cream last night when I noticed the runny texture but this morning it is still so even after 12 hours in the fridge. Can I add some corn flour to it? It's such a waste to throw them away because everyone loves the taste.
Just wondering how long is the process of: 1) stirring the mixture and 2) the actual cooking process??
Very yummy and awesome recipe sir ..but I can't find pandaan leave in india so can I make without it? I want to make please tell me any subtitles. thnks
Love your videos! By the way, if you wanted to make the more pandan-y version, how would you modify this recipe?
Don't add the caramel, but juice the pandan leaves and add the pandan juice instead of the leaves.
Thanks!
Hi Sir!! Is it possible to get the original recipe that you have in the link? :( It’s not accessible atm and I succeeded before w that recipe thank you
I will try to do it. If put hot caramel on top of the mixture the eggs in it won’t coagulate?
Hi Adam, assuming this actually lasts in my house, long will will it keep in the fridge? Thanks for posting!
It can keep in the fridge for months. But it never lasts that long!
Adam Liaw Thanks mate!
Totaly agree with your suggestion about cracking the eggs 👍👍👍
Question Chef : can i use gula jawa for substiture granulated sugar ?
If thats ok..am i still have to used butter?
Thank you very much 🙏
I love Kaya, both types, but although I get the texture right, I just can't replicate the flavour of the real thing that I used to get in Malaysia. Perhaps it is having to use tinned coconut cream. I use Chef brand as I think that is the best but I would love to hear what other people use. Luckily in Perth, it is just warm enough during winter for our pandan plant to survive, so I always have fresh pandan leaves available.
kara brand seems to be the most popular tinned coconut cream and possibly closest to fresh santan. you should be able to get it in your local asian grocer. good luck!
The Chef brand doesn't have enough coconut in it. Aroy-D brand was the winner when ATK tested the best coconut milk out there. Look for coconut as the first ingredient. Some brands have water as the first ingredient 👎. Another brand I like is Thai Kitchen. I believed they're at least 60% coconut while most are only 15-25%
I couldn't get it to thicken. I cooked it for about 1h 45min at 180 F. I used the exact same coconut cream too. Tastes amazing but it's more of a syrup than a jam.
Xin cảm ơn bạn rất nhiều. Tôi ở Việt Nam, quê hương tôi có nhiều dừa ngon và đẹp, gia đình tôi làm mứt dừa non từ cơm dừa non. Tôi đang tìm kiếm xem ở nước ngoài có sử dụng mứt dừa không thì tôi tìm thấy video của bạn. Quê hương tôi làm mứt từ thịt dừa non với đường. Hôm nay tôi tìm thấy video của bạn về cách hướng dẫn mới, thật sự cảm ơn bạn về sự hướng dẫn tỉ mỉ, tôi sẽ làm món này. Chúc bạn luôn được khỏe, nhiều may mắn !❤
How long does it last in refrigerator?
How to store this kaya and how long can it last?
Can I mix some gula melaka in too?
Hey Adam what’s the measurement on the sugar?
I attempted for the first time 10 days ago and the kaya turned out beautifully to my surprice. The best recipe - no need to sieve or use the blender by others - yet still smooth and silky. Must be the technique by Adam - slow stirring. Many thanks Adam!
I have doubt .. butter used is salted or plain ??
This recipe seems like it could be made Sous Vide. How long and at what temp would you hold the mixture (eggs, sugar, pandan and coconut cream) at?
No idea. But you need to reduce the jam, not just set the eggs, so I wouldn't make it sous vide.
Adam, what temperature are we tryna get that caramel before putting the butter in?
Cuong Tu Not sure for exact temp but when your caramel looks ready and is dark amber, that's when you add the butter.
Yes, you're right. It's not about the texture of the caramel. It will all dissolve in the kaya anyway. Just look for the colour you want.
Hi Adam, can I use brown sugar or muscovado?
Yes, but the flavour will be very strong. Perhaps overpowering.
Can anyone tell me butter used is plain or salty ?
I bought some yesterday and it's pretty good. Im sure the homemade stuff is the best. I do Iike the strength in the flavor of the Filipino coconut jam that is very concentrated in flavor and is more like coconut caramel. I have Pandan extract gel. How many drops would equal one leaf?
I haven't got any pandan leaves near me is it ok to use pandan extract instead?
You can use pandan extract or paste. You can also use vanilla if you can’t find pandan extract. Outside of Southeast Asia, pandan leaves are sold in the frozen section.
Ahh ive had a craving for kaya toast since I came back from studying in Singapore last year, but I live in an area where fresh pandan leaves aren't really available.. Does anyone have any tips for subs?
Thanks for the great videos I always learn a lot!
Hi Maja! You may try to find pandan extract in a asian store near you. You may find pandan infused coconut cream/cream powder as well. However, in a pinch the pandan is not necessary, you may opt it out. Hope this helps xoxo
How long can you keep a bottle of Kaya? I will be selling some.
How much is the coconut cream needed?
Well recorded video
... Doesn't matter which country it is, Grandma's jam is best jam. >):^]
can you preserve this like fruit jam by water bathing, if not how can you preserve it?
How long will the kaya stay good in the jar if it's put in the fridge? How if it's not fridged?
Sofia Limantara
2-3 days at room temperature
2weeks or so in fridge
What's the purpose of adding butter...I couldn't hear the reason that he mentioned. TIA
How long does it keep in the jar for?
Levintagee
2-3 days room temperature
2 weeks or so in fridge
Sorry to be the one to ask but is there substitute for the pandan leaves??
Patrick Carroll thanks for being the one to ask 👌😁
You can leave it out, or you could add a vanilla bean instead. The taste of pandan and vanilla are not the same, but they are similar on a molecular level. Pandan is sometimes called "the vanilla of Southeast Asia".
Adam Liaw Thanks Adam, I'm going to give this a go with vanilla bean!!
Adam Liaw Very good with crepes and bananas poached in coconut milk. Thanks.
why do western people always want to deviate from the recipe? every damn oriental recipe video i see western people asking oh can I use soya milk instead of milk? or some shit like that. Just OMG stop with this bullshit
How much sugar can I reduce without messing with the texture? Not a big fan of sweet stuff.
Can i use vanilla when i can buy pandan in where i live?
You can use vanilla for your kaya. When I was in Singapore, I saw a few different flavor kaya and vanilla is one of them.
If I sterilise the jars how long would this keep?
Kimbo Slice i was about to ask the same question.
Oh my, you place your recipe books beside the stove...
you didnt say ..how long to keep it on flame
this recipe using whole egg ? how about the egg white, it wouldn't clumps ?
How long will it keep? Do you store it on the shelf or in the fridge?
Kaya needs to be stored in the fridge. It would get spoil really fast in room temperature because of all the eggs and coconut milk in it.
Help tried your recipe but it always turn out in one lump. I tried stirring it longer before double boil and tried lowering my fire but the result still the same. What could be the possible error in the process. I’m not using whisker spoon and using less sugar. Hope to hear from you soon. Thanks! 😞
I'm not really sure, Maggie. I've never heard of kaya turning into a lump before. Are you stirring it on the heat while you cook it? How much less sugar are you using? Anything less than about 600g will not work for 10 eggs.
Hi Adam, tried again is not one big lump but the whole pot result in small lumpy small pieces instead of the liquid jam form. But the taste is still just like kaya.What is the time or when should I know that the kaya is ready? Could the result be over cooked?
Someone on this blog, said don't let it go above 180 degrees
no wonder the darker kaya sold in store always taste better , its the caramelize sugar , the secret , lol
Indonesian sub please :)
trying to imagine what it would taste like.. I imagine rather like caramel.
There's an easier way to do this. Just use the egg yolks.
Another version without pandan leaves
ruclips.net/video/CtpXRUvU0oY/видео.html
I feel like you could do the first part in a kitchen aid on low speed...
600grams of sugar?!
I'd recommend more. I usually make it with 750g. That's about on par with any jam.
it's like curd, with coconut fat instead of butter...