With my Southeast Asian roots, I knew immediately what I wanted to make with my leftover egg yolks from making financiers both times – kaya (aka coconut jam)! The first time, I made pandan kaya using my homegrown pandan leaves. The second round, I made regular kaya where part of the sugar is caramelized first to impart a caramel flavor and color. I have also seen those who simply use coconut sugar and skip the caramelization. Traditionally, the jam is spread on toasted bread along with butter…..that’s what I grew up with but since then, I have discovered another favorite way to consume kaya – slathered generously on a piece of French toast! 😁 Either way, that meant I had to make bread and I made Dorie’s Daily Bread, Whole Wheat Edition (from the Baking with Dorie cookbook). I made the dough in my super cheap and old bread machine and it rose like a champion, lol. I did substitute the wheat germ and flaxseeds with old fashioned oats – the bread was delicious! It was perfect for either a sweet spread or savory filling. Thanks again, Dorie, for another wonderful recipe!
Please note that this is not your traditional kaya recipe or the traditional technique of making kaya, but this timesaving method works for me and the result is delicious!
Pandan kaya
1 (13.66 fl oz) can unsweetened coconut milk (I use Thai Kitchen Organic Coconut Milk from Costco)
12 fresh pandan leaves (approximately 33 grams), cut into 1 inch pieces
200 grams sugar
1/4 teaspoon salt
8 egg yolks, room temperature
- Blend coconut milk and pandan leaves until smooth. Strain the mixture into a small saucepan, discard pulp.
- Add sugar and salt to the pandan coconut milk. Cook over medium heat, stirring constantly, until mixture is hot but not boiling (reduce heat a bit if necessary) and sugar has dissolved. Reduce heat to low.
- In the meantime, whisk egg yolks in a small bowl with a fork or small whisk until blended. When the pandan coconut milk is hot, slowly ladle a small amount (about 1 cup) into your eggs while whisking. When yolks are warmed to a similar temperature, slowly pour the egg mixture into the saucepan while stirring everything together.
- Increase heat to medium-low, continue cooking and stirring mixture until it thickens and coats the back of a spoon, about 14 to 16 minutes (aim for a spreadable consistency, bearing in mind that it will continue to thickens as it cools).
- Remove from heat and transfer kaya into glass jars or containers (I didn’t strain my kaya but you can), allow to cool, and store in the fridge.
Regular kaya
200 grams sugar
1 (13.66 fl oz) can unsweetened coconut milk (I use Thai Kitchen Organic Coconut Milk from Costco)
1/4 teaspoon salt
8 egg yolks, room temperature
- Place half the sugar (100 grams) in a small saucepan. Cook over medium heat until sugar has melted and turned golden brown (you can stir when 3/4 of the sugar has turned golden brown). Remove from heat.
- Slowly add in coconut milk, stirring continuously (some of the caramelized sugar will harden). Add remaining sugar and salt. Cook over medium heat, stirring constantly, until mixture is hot but not boiling (reduce heat a bit if necessary) and sugar has dissolved. Reduce heat to low.
- In the meantime, whisk egg yolks in a small bowl with a fork or small whisk until blended. When the coconut milk is hot, slowly ladle a small amount (about 1 cup) into your eggs while whisking. When yolks are warmed to a similar temperature, slowly pour the egg mixture into the saucepan while stirring everything together.
- Increase heat to medium-low, continue cooking and stirring mixture until it thickens and coats the back of a spoon, about 14 to 16 minutes (aim for a spreadable consistency, bearing in mind that it will continue to thickens as it cools).
- Remove from heat and strain the kaya into a bowl. Transfer kaya into glass jars or containers (I didn’t strain my kaya but you can), allow to cool, and store in the fridge.
