My best memory of kaya making is of my late mother. When I was a youngster, she would double-boil the kaya (Malaysian coconut cream & egg jam) for hours with a bunch of pandan leaves tied together (no instant essence in those days). After she decided to discard the leaves, I'd take them over and carefully lick them for the lovely kaya clinging to them.
Why 'kaya off the pandan leaves' tasted better than kaya from the jar is a question that beats me. ^_^
Other than butter, kaya is my favourite spread on bread. My previous post featured two bread recipes, and here's the simplest kaya recipe which I made recently:
1 cup of egg (4 or 5, depending on the size)
1 cup of coconut cream
almost 1 cup of sugar
half teaspoon pandan essence
To get your cup of egg, break eggs into a cup till it fills up (tip - if you can put in only half an egg to fill up the last bit, choose the yolk rather than the white - for a lovely coloured kaya). Stir the first three ingredients in a heavy bottomed non-stick saucepan over low heat. Keep stirring for 18 minutes. Add pandan essence. Stir for another 5 minutes. If you like the texture of your kaya, take it off the heat -- it is ready.
(above) A sharper pic of the kaya nestling with a bit of better butter on homemade bread. The white cow is a milk dispenser I bought in Copenhagen many years ago. She spits milk into my coffee!