What is Srikaya or Kaya Jam?
Srikaya or coconut jam is a jam made from coconut milk (Santan), eggs, sugar and pandan leaves. It is a very popular in Southeast Asia, especially Indonesia, Singapore, Malaysia, Philippines and Thailand. Kaya in Bahasa Indonesia means rich. This is a reference to the thickness of the coconut jam. Kaya Jam is typically spread on toast and is called Kaya Toast, which is a breakfast food that is usually served in a Kopitiam (coffee shop in Teochew or Hokkian dialect) and night markets. Traditionally it takes hours of cooking and stirring to make this coconut jam, but with this recipe you can have some in about 8-10 minutes.
Tips
- In Indonesia, you can easily purchase pure coconut milk (Santan), which is creamier and more fragrant. But if you can’t find it or are too lazy to make it yourself, you can use coconut cream. Make sure to open the can from the bottom side, which usually contains all the water. DO NOT mix the water and the cream!! Drain the water to ensure you have only coconut cream, which will yield a creamy texture of jam.
- Some people have said when using instant/carton/canned coconut milk/cream, that it has a very unique smell. To remove this smell you can add a teaspoon of vanilla extract.
Substitution
Pandan leaves: you can omit panda leaves if you can’t find it. The purpose for these leaves is to make the jam smell fragrant.
Palm sugar: If you can’t find palm sugar, you can use regular sugar. If you are using regular sugar, the jam won’t be as golden brown.
Easy 10-minute Coconut Jam (Selai Srikaya)
Course: CondimentCuisine: IndonesianDifficulty: Easy1
servings5
minutes10
minutesEasy 10 minute kaya/coconut jam that is perfect for toast!
Ingredients
2 14 oz can of coconut cream
5 egg yolks
1 egg white
1 block of palm sugar (roughly about 50 gram)
1/2 cup of sugar
1 tsp of vanilla extract
2 – 3 pandan leaves, tied into a knot.
Directions
- Caramelize the sugar by pouring half of the sugar in a saucepan and heat it until it turns golden brown. Keep stirring to prevent it from burning.
- Once all the sugar is melted and has turned golden brown, pour in the coconut cream and add the Pandan leaves. Keep stirring until the coconut cream and sugar is combined. Pour the rest of sugar into the sauce pan and keep stirring until the sugar has melted.
- In a small bowl, beat eggs and vanilla extract. Temper the egg mixture by slowly add 1/4 cup of the coconut cream mixture into the small bowl. Once it is combined, pour the egg mixture back to the saucepan. Turn the stove to medium and keep stirring until it has thickened. This should take about 8-10 minutes.
- Transfer to a jar and let it cool before serving. Once it cools down, the jam will get thicken further.
Notes
- You can store the Kaya Jam in the refrigerator for up to 1 week.
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