Authentic Homemade Caramel Kaya Recipe | Coconut Jam

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Authentic Duck Egg Kaya / Dick Egg Coconut Jam

Authentic Duck Egg Kaya is a type of traditional Southeast Asian spread made from duck eggs, sugar, and coconut milk. It's a rich and creamy preserve with a unique flavor. It's commonly enjoyed on toast or crackers, and sometimes used as a filling in various pastries and desserts. This delicacy is particularly popular in countries like Malaysia and Singapore. Here's an authentic recipe for you:

Recipe:
5 duck eggs
625ml coconut milk
200g brown sugar or white sugar (If you reduce the amount of sugar, it might alter the taste of kaya).
4-5 pieces pandan leaves / srewpine
80g sugar for caramel

Method:
1. In a bowl, crack the duck eggs and beat them slowly to mix (do not beat till foam). Strain the egg mixture through a sieve, set aside

2. In another bowl, mix together the coconut milk and brown sugar. Then, strain the coconut milk into the egg mixture.

3. This kaya / coconut jam recipe used the double-boiler method, so you add boiling water to a larger pot and place the smaller pot directly on top of it. Then add in pandan leaves.

4. To make the perfect and smooth kaya without fail, cook it over very low heat. Remember to adjust the heat to keep the water hot but not boiling.

5. Keep stirring (slowly) until the mixture reaches a thick consistency, which should take about 40 to 45 minutes. (It's a good workout for your arms! :)

6. At this point, in another heavy-bottomed saucepan, add white sugar. Set it over medium-low heat and continue to cook until it turns into a deep amber colour.

7. Make sure it doesn't burn, swirling the pan to promote even caramelization as needed.

8. Pour the caramel into the kaya/coconut jam, then stir slowly to mix the caramel with the kaya mixture.

9. Discard the pandan leaves and let the kaya/coconut jam cool down completely before transferring it to a sterilized glass jar with a lid.

10. Keep the kaya in the refrigerator for up to one week. Do not freeze the kaya, as it is not suitable for freezer storage.

11. Keep the kaya in the refrigerator for up to one week. Do not freeze it, as the kaya may not taste as smooth due to water separation from the kaya / coconut jam. This could affect the taste of the kaya.

12. This kaya is perfect on toast & enjoyable with a cup of kopi or tea. I hope you enjoy and love the kaya recipe.

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