Growing up, I have had my fair share of store bought and homemade coconut jam sandwiches also known as Kaya Toast for morning or afternoon tea. Even now, on my annual pilgrimage home, I will stop by Singapore airport and have their famous Kaya Toast. It is always accompanied with a small bowl of soft boiled eggs and a mug of ice cold milo.
The combination of pandan leaves (screw pine leaves) and coconut is totally divine. I love the smell of anything with coconut in it. Yum. I have always wanted to make this version of coconut jam and after reading several recipes, it requires me to stand over the stove for an hour string it so the eggs won't curdle. I was discouranged and only would have my Kaya Toast fix whenever I am in Singapore.
When I got my Thermomix, mum told me that I could make a decent jar of Kaya in it. Curious, I asked her for the recipe that she used and had success on the second try. (Don't ask me what happened on the first try, it disastrous). The recipe is fairly easy to follow and the best thing is, I can set and forget. No standing over the stove and constantly string worrying about if it is at the right temperature.
So this is a recipe that I have adapted from the original post on the Thermomix forum.
- 100g palm sugar also known as Gula Melaka. (available at any asian grocer)
- 200g Coconut Milk
- 4 egg yolks
- 1 egg
- 5 pandan leaves (this is also available at any asian grocer)
- Add palm sugar in the bowl. [MC / 2 seconds / Turbo]
- Insert the Butterfly attachment and the rest of the ingredients. [ 45 minutes / 90 degrees / Speed 2].
- After 45 minutes, remove the pandan leaves and the butter fly insert and blend until smooth. [MC / 30 seconds / Speed 0-4]
Serve with hot toast and a mug of tea. :)