How to Make Kaya (Coconut Jam) – In 10 Minutes

If you google 'kaya hours of stirring', you'll find people (like here and here) who really do stand beside their pots of kaya, stirring away for hours on end. I greatly admire their patience, dedication and tenacity but sadly these are virtues I don't possess. So I make kaya the quick way, in 10 minutes.

What's the difference between the longie and quickie? More importantly, is the quality compromised if you take 10 minutes instead of two hours? Well, the ingredients are more or less the same except for egg whites. The longie has egg whites; the quickie doesn't. Egg whites, being 90% water and 10% proteins, make the kaya less rich. That is, to me, not a good thing, especially when 'kaya' means rich. But I imagine those in the anti-fats and anti-cholesterol brigade would jump with joy. In fact, they probably make their kaya whites-only, no-sugar, and without coconut milk. Urgh!

Kaya made with whole eggs has to be cooked at a very low temperature. That's why it's heated over a water bath, and it has to be stirred continuously. If the temperature is too high, the egg whites would cook too quickly, turn lumpy, and ruin the kaya.

Meanwhile, the sugar has to caramelize, which starts happening at about 160°C. But it's sitting in a pool of coconut milk that consists of mainly water. H2O's maximum temperature is 100°C, right? That's way too low for browning sugar. So, before any caramelization takes place, most of the H2O has to evaporate. Which is done gently gently over a water bath so that the princessy egg whites don't get grumpy and lumpy. Even when the caramelization finally happens, along with the thickening as water evaporates, it's very slow because of the minimal heat. Now you see why making kaya takes hours of dedicated stirring?

The hard labour may be easily avoided by doing two things: One, omitting the egg whites, thus allowing the kaya to be cooked at a higher temperature without a water bath. Two, caramelizing the sugar separately, away from the watery coconut milk, which is done in a matter of minutes. The simple reengineering slashes the cooking time to 10-15 minutes. Efficiency improves, productivity rises, hallelujah! Making kaya is a royal pain no more.

Imagine smothering your morning toast with kaya that's full of the fragrance of fresh coconut milk, caramel and pandan. But it's not cloyingly sweet, and you're in the comfort of your own home instead of fighting the crazy crowds at Ya Kun or Chin Mee Chin. Oh yes, don't forget the slices of cold butter and half-boiled eggs, and tea or coffee to wash everything down. Now that's a breakfast worth waking up for!

Did you know Bob Marley also loved 'kaya' for breakfast?

(Wake up and...) (Wake up and...) (Wake up and...) Wake up and turn I loose, For the rain is fallin'! Got to have kaya now (kaya, kaya), Got to have kaya now (kaya, kaya), Got to have kaya now (kaya, kaya), For the rain is fallin' . . . .

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10-MINUTE KAYA (COCONUT JAM) (Makes 1 cup) 6 tbsp sugar (90 g) 200 ml undiluted fresh coconut milk 4 pandan leaves bottom half only, wash and cut 5 cm long 4 yolks, make sure there's no egg white at all To make kaya, cook 3 tbsp sugar in a pot over medium-high heat till light brown, swirling slowly. Reduce heat to low. Keep swirling till sugar is medium-brown. Add coconut milk (beware of steam), remaining 3 tbsp sugar and pandan leaves. Increase heat to high. Stir till sugar is melted and coconut milk is just starting to simmer gently. Turn off heat. In a bowl, beat egg yolks and, at the same time, slowly pour coconut milk and sugar mixture into the bowl. Return combined mixture back in the pot. Over medium heat, cook till slightly thickened. Reduce heat to low. Continue stirring till thick enough to coat back (or front) of spoon thickly. Taste (ideally with a piece of bread) and add more sugar if necessary. Transfer to a bowl/jar. Discard pandan leaves. Leave till completely cool. Cover and refrigerate. May be stored for up to 1 week. Bring to room temperature before serving if you want a softer, squidgy consistency. To make kaya toast the traditional way, grill thickly sliced crustless old-fashioned white bread over charcoal till surface is burnt. Scrape off burnt bits. Cut each slice horizontally in the middle into 2 thinner slices. Sandwich with kaya, generously, and slices of cold butter cut 1-2 mm thick. Cut sandwich crosswise into 2 or 3 pieces. Serve immediately whilst hot and crisp. Best when dipped into half-boiled eggs seasoned with dark soya sauce and ground white pepper (the saltiness cuts through the kaya's sweetness). Coffee or tea, made with water boiled over charcoal (gas or electricity is simply not as good), is a must. Slice of butter in the coffee isn't but it's an excellent option. To cool drink quickly, pour into a saucer and drink . . . from the saucer.

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