Nyonya kaya recipe

nyonya-kaya-recipe

Nyonya kaya recipe or nyonya coconut and egg jam. Why Nyonya?, I think it’s Melaka style of making coconut jam using gula melaka or palm sugar.

This is my own nyonya kaya using ingredients i know will taste superb.

My previous version without gula melaka here

I prefer gula melaka version, what about you?

Ingredients

9 large eggs (LTK brand) any brands you like…
2 grated coconuts (you’ll get 300 litre – each coconut you’ll get 150 litre) (hand squeeze using muslin cloth)
** Do not buy store bought, it’s too diluted with water.
1 piece of dried mandarin orange skin (i dried under sun for several days to months during Chinese New Year and kept in fridge)
5 cloves
1 small piece of cinnamon stick (small piece because i don’t want to cover egg taste)
1 block of palm sugar (melted first by steaming)
150 gm of caster sugar
1/4 tsp of sea salt
10 pandan leaves (tear middle leaves for fragrant)

Method
Before you start to make kaya, make sure utensil is dry from water. Go to the loo and have your lunch first, because you can’t stop halfway not even picking up the phone!
Use a double boiler (How much water for your lower double boiler, water should be lightly touching your above pot. Not too much, because you don’t want fire to directly cooking the eggs and turn into clumps)
Set fire to small
Beat eggs and add into double boiler
Add in melted palm sugar and caster sugar
Add in dried mandarin orange skin, cloves, cinnamon stick, pandan leaves
Keep on stirring (Basically you can’t stop stirring, because once you stop eggs will turn clumpy)
Set fire to medium and continue stirring
Keep on stirring until you almost dries up, depending how dry you want.
Mine turn clumpy, so here’s the tips, blend to get smooth kaya.

(Blend when it’s still hot to get smooth kaya)

Remove mandarin orange dried skin, cloves, pandan leaves and cinnamon
Wait till your kaya it’s not hot anymore.
Soak glass container / bottle in hot water to kill germs and bacteria. Wipe dry
Then pour kaya into container.
Keep inside fridge and consume within 2 weeks.

Tips: Best to eat with crackers, toast bread with butter, any pastry bread.

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