I have been thinking to make caramel kaya ( last time i did pandan kaya but never try with caramel type) for so long, finally i made it with one duck egg (leftover from making salted eggs the other day) that sitting in the fridge for too long....
Just one duck egg and 2 chicken eggs, we can have so lovely homemade kaya at home, next time i will try to make it instead of buying them from shop..Why i add duck egg?
I was told by the shop owner who selling duck eggs to me, she said the famous kopitiam (cafe) in Klang buying duck eggs from them to make their famous kaya...
I just modified from earlier pandan kaya recipe to become caramel kaya. I was pleased with the result, smooth kaya and the sweetness just alright for our liking...
This morning, i was enjoying toast with kaya and butter , with a cup of coffee...
Homemade Caramel Kaya ( coconut egg jam) 咖椰
(recipe source: modified from pandan kaya recipe, by Sonia a.k.a Nasi Lemak Lover)
3 large eggs, lightly beaten ( I use 2 chicken eggs + 1 duck egg )
250g caster sugar
350ml thick coconut milk
(500ml water + grated coconut (from one large old coconut), keep the balance)
2pcs pandan leaves, knotted
Method
1. Mix 150g sugar with coconut milk, use a hand whisk stir till sugar dissolved.
2. Add in egg, stir to combine well, set aside.
3. Add balance 100g sugar in a saucepan, cook over medium heat till became golden syrup.
4. Pour golden syrup into egg and coconut milk mixture, and the syrup will form into curd, don’t worry, continue stir until syrup dissolved in the mixture (Be careful when you pour the syrup, it will spill !)
5. Sift the kaya mixture into another mixing bowl (stainless steel preferred), add in pandan leaves.
6. Place mixing bowl over another pot of boiled water on low heat (double boil method), stir kaya mixture occasionally.(Do not stop too long, 1-2mins intervals). Discard pandan leaves once the leaf is cooked.
7. It took at least 1hour to cook till desired thickness. Cool completely before store in a clear jar and keep in the fridge.
Beside spread kaya on toast, later i will share with you on other ways of enjoying this homemade kaya..
I think using duck eggs taste some difference with chicken eggs. I like to make my own kaya too... but I am trying to cut down on coconut milk and eggs due to high cholesterol.... so sad...
ReplyDeleteYour caramel kaya looks so smooth. Very lovely texture. Perfect on buttered toast.
ReplyDelete看的到很滑哦～
ReplyDelete很久没动手做kaya了，看了你的分享还真的有点手痒痒。。
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteI do remember my mum used to say that kaya made with duck eggs give a better colour. I simply love kaya but need to cut down on coconut intake because of my cholesterol....what a pity!
ReplyDelete好滑的kaya，以前做过一次，可是失败了。
ReplyDelete谢谢你的步骤图，看了我也想再试，嘻嘻！
thanks for sharing the steps and the result was fantastic.
ReplyDeleteyour photos also sui sui, well done sonia
I love the beautiful colour of your kaya. Looks so smooth and rich.
ReplyDelete散发很香kaya气味，这很香滑!Opps,不好意思,I ta pao sendiri ya (*_*)
ReplyDeleteThe colour is so nice...
ReplyDeleteI prefer the brown kaya compared to the green pandan one. Looks beautiful. I've never tried it with duck eggs before. What's the difference in taste?
ReplyDeleteSonia~~
ReplyDeletewow!! its great~~~!!!!
i wish to ve one tin... =P
will keep tis method to make myself one day... haha!!!
Smooth caramel kaya...make me wanna have a toast now!!
ReplyDeleteTotally agree with all your readers, your kaya looks very smooth and rich.
ReplyDeleteThat day my friend also told me she used duck eggs to make kaya. Ur kaya looks silky smooth ...very inviting. My angmo only eat peanut butter and Vegemite ... He only eat caramel slices but not our kaya spread....sian!
ReplyDeleteVery nice kaya, lor! I will just take a spoon and scoop to eat :)
ReplyDeleteSonia, thanks for this fabulous post!
ReplyDeleteI heard the traditional way of making kaya is only duck eggs. Since the price is not cheap most nowadays kaya is made with chicken eggs. Is good to made own kaya. Definitely flavorful. Yours look really great!
ReplyDelete好滑的kaya！
ReplyDelete记得以前听过，煮的时候只可以顺一个方向搅拌，是这样吗？
Sonia, your kaya looks great! But I dunno if I got patience to cook for so long.. hehe.
ReplyDelete滑嫩的kaya，很棒哦！谢谢sonia的分享~
ReplyDeleteBernice , 我也不知道哦，不过我就是顺一个方向搅拌。可能就这样变滑了。
ReplyDeleteFern, I couldn't differentiate but it just taste nice and taste similar like the famous kaya in KLANG.
ReplyDeleteVery nice kaya jam, i must try out your recipe and thanks for sharing!
ReplyDeleteVery funny, my family don't like kaya(including me) @^@
ReplyDeleteSo i come to taupau your eggs, hehe...!
This comment has been removed by a blog administrator.
ReplyDeleteI want to make Kaya too! Any difference in taste for this duck egg version?
ReplyDeleteWow sonia sounds new to me.I never hear or taste about this spread.
ReplyDeleteSonia, 可以卖 kaya 了， 单卖相就很吸引人呢！：D
ReplyDeleteMy aunt operates a kopitiam and she too used duck eggs to make kaya as she said kaya gives a thicker and richer consistency to the kaya. We were spoilt by her as we get her homemade kaya from her weekly. That is why now I also make my own kaya as the store bought kind just not good ;)
ReplyDeleteNothing beats a good jar of homemade kaya. Yours look so smooth and yummy.
ReplyDeleteHi Sonia,
ReplyDeleteI was thinking of to cook kaya again after trying your pandan kaya, great that you post this caramel kaya, is this the same as the 'brown kaya' that we used to buy from store? or that one is called palm sugar kaya? I am not sure....
Thanks for sharing!
Looks as good as your pandan version....I would love to try this too:D When I am feeling hard working lol!
ReplyDeleteI am thoroughly tempted with your coconut egg jam. Yum!
ReplyDeleteSonia, this is very smooth and silky!! tempting tempting!!
ReplyDeleteit looks so creamy! Thanks for the step by step photo as well!! I'm going to bookmark this!
ReplyDeleteI have never tried duck eggs in my cooking yet but this has inspire me to try. Ducks have been laying eggs all over my kebun...aiya they don't know how to lay eggs properly.
ReplyDeletewhat i normally did was to cook kaya till smooth, then cook the sugar separately till it become caramel and add back to the kaya and stir well. I like the carmalised taste in the kaya when you cook the sugar till caramelise.
ReplyDeleteWill try your method to add golden syrup to make brown kaya as it look nice and smooth.
Hi Sonia! Love the colour of the Kaya in the glass container. Very authentic. Somehow, I prefer and feel more connected to brown/orange kaya than the green pandan version. It's the childhood thing again... :)
ReplyDeleteNice...where is my toast?? Hehe...and i also saw a cute wire rack.
ReplyDeleteThanks for the recipe. I loved this type of Kaya and yours definitely fit the bill!
ReplyDelete好滑的kaya哦，你可以开档买kaya料。。
ReplyDelete哈哈。。。
bravo...your jam is so smooth! ...people say make this have pantang ...cannot say the kaya looking good else will be lumpy or watery.
ReplyDeleteAm going to bookmark this for later use
Kaya kaya, I haven't had you for such a long time! Xiao liao, talking to kaya pulak! Photos were taken beautifully! If last minute I find time, will call you to take me "gai gai," go to your frequent shops where you normally buy the baking stuffs & the "ka chang," ok?
ReplyDeleteVery interesting...looks delicious.
ReplyDeleteFor technical reasons, I'm no longer posting at http://akshaypatrerecipes.blogspot.in.
This is my new blog adress
http://vidyaasrecipes.blogspot.in/
Happy to follow you. I hope you'll follow me back.
This caramel kaya looks as good as your pandan kaya ! It looks so rich and smooth , perfect to spread on buttered toast ! I've tasted kaya before but I've forgotten its taste now :P :D
ReplyDeletekaya..uittss look delicious la..u sangat rajin:)
ReplyDeleteHi Sonia,
ReplyDeleteThis is something new that I learn from you. Just 1 duck egg can enhance the taste of kaya! Amazing!
Zoe
Sonia, so how is the taste using duck egg? is it better?
ReplyDeleteSonia,
ReplyDeleteYour kaya have such pretty orangy hues.
Duck egg....I learn something new every time i drop by your blog. Pandai!!!!
mui..^^
Wow, I am new to your blog but glad I stopped by so many amazing and new to me recipes.
ReplyDeleteHmm, very interesting. I wish I was sitting next to you at the table enjoying this toast! ;) Looks yummy!
ReplyDeleteWhoa Sonia, you're very hard working. I really enjoy homemade kaya but too bad unable to finish it most of the time. Very sayang. Wish I can have some of yours. Slurpppp...
ReplyDeleteKristy
yeah, that's what my mum told me too about using duck eggs to make kaya the previous time. I guess they give a better fragrance to the kaya.
ReplyDeletei love kaya! but never make it myself :)
ReplyDeletewill give this a try but i guess i will use all chicken eggs :)
Hi Sonia!
ReplyDeleteYour kaya looks awesome! I'm hoping to make it soon. Thank you for always sharing so many delicious recipes. :D
Chris
Hi Sonia, would you happen to know if I could get the same caramel color if I were to substitute caster sugar with gula melaka for the caremalisation step? Thanks in advance.
ReplyDelete