Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, kaya jam-style coconut cream. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

My favourite breakfast of all time. Kaya is a coconut jam found throughout Malaysia and Singapore. It's most popular as a breakfast spread for toast, but it.

Kaya Jam-Style Coconut Cream is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Kaya Jam-Style Coconut Cream is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook kaya jam-style coconut cream using 11 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Kaya Jam-Style Coconut Cream:

1. Get Basic Coconut Cream
2. Prepare 1 Egg (whole egg)
3. Make ready 150 ml Milk
4. Make ready 50 grams Sugar
5. Take 1 tbsp Cake flour
6. Take 200 ml Coconut milk
7. Prepare 1 tbsp Umeshu (optional)
8. Get Yogurt Coconut Cream
9. Prepare 100 grams Basic coconut cream
10. Get 150 grams Plain yogurt (drained)
11. Take 1 tbsp Sugar

Coconut jam, also known as kaya, is the Malaysian recipe equivalent to fruit jam. Find out how to prepare this mouth-watering jam at home. Whenever I think about kaya (coconut jam), it always conjured up flashes of childhood memories sitting in the old-school cafe eating Hainanese toast bread. Kaya is my favorite jam EVER (repeat: EVER!).

Steps to make Kaya Jam-Style Coconut Cream:

1. Combine the sugar and cake flour in a bowl, and lightly mix together with a whisk. Break up any lumps of sugar or flour.
2. Add the milk and egg, mixing after each addition. Strain the mixture through a sieve, and put it in a heat resistant bowl.
3. Without covering with cling film, microwave the mixture for about 2 minutes at 600 W. When the center of the bowl has started to rise, take it out from the microwave, and mix with the whisk until the mixture is smooth.
4. Put the mixture back into the microwave, and heat for 1 minute. Mix with the whisk once more until it's smooth.
5. Add the coconut milk. Coconut milk is easier to mix into heated ingredients, so I added it here.
6. Put the mixture back into the microwave. Microwave for 30 seconds to 1 minute. When the center of the mixture starts to form lumps, or when the mixture starts to bubble, take it out from the microwave and mix. (Be careful not to burn yourself!)
7. Repeat Step 6 until the mixture reaches your desired consistency. When it's cooled a little, add the umeshu for some extra flavor and chill in the fridge.
8. [Yogurt Cream] Drain the yogurt for half a day to overnight. Add the drained yogurt to the basic cream, followed by the sugar, and mix together.
9. I made this roll cake with a sponge cake and canned mango. This cream goes really well with tropical fruit.

How traditional kaya is made: Traditional kaya is made with coconut cream, sugar, and whole eggs. My mom said to me that I need to stir the eggs and sugar by hands without. Here in Malaysia, coconut jam is known as "Kaya". In Malay, the word kaya also means rich; most likely referring to the rich texture of this delicious spread. It has a deep, sweet caramel flavor paired with coconut milk and the amazing aroma of pandan (screwpine) leaves.

So that’s going to wrap this up for this special food kaya jam-style coconut cream recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!