Kaya Recipe (Nyonya Coconut and Egg Jam)
Kaya Recipe (Nyonya Coconut and Egg Jam) – Jam made from coconut milk, duck eggs or chicken eggs flavored with pandan leaves and sweetened with sugar
Siew Loon and I will be starting a pao/bao (steamed buns) series on Nyonya Food. We are kicking it off with a kaya recipe (Nyonya coconut and egg jam), and then follow with kaya pao/bao (kaya steamed buns), and a couple more scrumptious bao recipes. Whenever I am home in Penang, I love ordering various types of puffy and pillowy steamed buns from coffee shops. It’s wonderful that we have Siew Loon, who is a master in kuih and such preparations to share her wonderful recipes with us.
Contributor: Ho Siew Loon
For the past two weeks I have been trying my hands on making pao/bao (steamed buns) with different types of fillings. Kaya—Nyonya coconut and egg jam—filling is one of my favorites. I decided to make my own Kaya as the store-bought kaya has a thin consistency which I can’t use it for my pao/bao filling. And of course it is always healthier to make our very own Kaya without any preservatives and less sugar…
Kaya is actually from a Malay word which means “rich” based on it’s rich golden brown color. It is a coconut jam made from coconut milk, duck eggs or chicken eggs flavored with pandan leaves and sweetened with sugar. It is widely eaten in Southeast Asia either as a spread on a piece of toast, topping for Nyonya kuih or as fillings for steamed buns (bao) and baked buns.
REMEMBER TO SUBSCRIBE TO RASA MALAYSIA NEWSLETTER AND GET EASY AND DELICIOUS RECIPES DELIVERED TO YOUR INBOX. If you try my recipe, please use hashtag #rasamalaysia on social media so I can see your creations! Follow me on Facebook | Instagram | Pinterest | Twitter for new recipes, giveaways and more.