Coconut jam, also known as kaya or srikaya, is a popular spread in Malaysia, Singapore, and Indonesia made from coconut milk, sugar, and eggs. It can be used as a filling for cakes or rice and is traditionally served with toast. Homemade recipes are recommended for a better quality product without additional flavors and preservatives found in commercial brands. Fresh coconut milk is preferred, and pandan leaves are often added for flavor. The mixture is cooked in a double boiler for at least an hour and then allowed to cool before being placed in jars. Refrigerated, it will last for about a month.
Also called kaya or srikaya, coconut jam is a type of coconut spread popular in Malaysia, Singapore and Indonesia. Traditionally served with buttered or plain toast, coconut jam can also be used as a filling for cakes or rice. While it can be found commercially, commercial brands usually have additional flavors and preservatives not found in homemade recipes. Making this jam at home, however, is a time-consuming process.
The basic ingredients of coconut jam are coconut milk, sugar and eggs. Although white sugar is almost always used, brown sugar is sometimes added as well. Pandan, or vine, leaves are often added to the mixture for added flavoring and removed after the jam is cooked. In commercial brands, flour is added to help thicken the mixture.
In general, it is recommended to use fresh coconut milk. To obtain fresh milk, the coconut meat is grated and squeezed to produce the creamy mixture. The use of fresh coconuts ensures the quality of the milk and no artificial preservatives or flavors are added. Coconut milk can be purchased ready-made, but it should be 100% pure.
To make the coconut jam, the milk, sugar and eggs are mixed and then strained before being placed in a double boiler. The double boilers allow you to heat food with steam without coming into contact with humidity. Water is added to the bottom half of the boiler, then the top half is placed snugly on the bottom. The coconut mixture is poured into the top half and the leaves are mixed. The leaves can be knotted together before being added for easier removal later.
While in the double boiler, the mixture is constantly stirred. Recipes vary on exact cooking time, but the jam will cook for at least an hour in the boiler. Sometimes, it can be heated for two to three hours, stirring frequently, rather than constantly, after the first hour. Once the jam is finished, it will have a smooth, thick texture and a golden color.
If the pandan leaves have been tied together before embedding, they can simply be pulled out of the finished jam. Loose leaves, however, will need to be strained. Once removed, the leaves can be discarded.
The finished coconut jam is allowed to cool before being placed in jars. The jars must be tightly sealed to ensure that the jam keeps well. If refrigerated, coconut jam will be good for about a month.
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