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Kaya Jam-Style Coconut Cream
Kaya Jam-Style Coconut Cream

Before you jump to Kaya Jam-Style Coconut Cream recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater

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We hope you got insight from reading it, now let’s go back to kaya jam-style coconut cream recipe. To make kaya jam-style coconut cream you need 11 ingredients and 9 steps. Here is how you do that.

The ingredients needed to cook Kaya Jam-Style Coconut Cream:
  1. Prepare Basic Coconut Cream
  2. You need 1 Egg (whole egg)
  3. Take 150 ml Milk
  4. You need 50 grams Sugar
  5. Use 1 tbsp Cake flour
  6. Prepare 200 ml Coconut milk
  7. You need 1 tbsp Umeshu (optional)
  8. Use Yogurt Coconut Cream
  9. You need 100 grams Basic coconut cream
  10. You need 150 grams Plain yogurt (drained)
  11. Use 1 tbsp Sugar
Instructions 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.

It is made from coconut milk, coconut cream, eggs, sugar, and pandan leaves, which tastes sweet and creamy but not grassy. 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 overflowing with kaya top with a piece of chilled butter. It is the epitome of Malaysian-Singapore perennial breakfast favorite, often served with a cup of brew-on-demand Hainanese coffee waft up to hit your nose and the incredibly crispy. "Kaya" or "Srikaya" is a sweet and rich coconut jam popular in Malaysia, Singapore, Indonesia and the Philippines. Kaya (also known as srikaya or seri kaya in Malaysia and Indonesia) is a sweet coconut egg jam popular across Southeast Asia, especially in Malaysia and Singapore. It ranges in colour from golden brown to green when infused with pandan extract or pandan leaf juice.

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