Kaya Jam
If you have roughly 4 hours to spend in the kitchen, Kaya Jam might be a tremendous dairy free and lacto ovo vegetarian recipe to try. This recipe serves 4 and costs $1.83 per serving. This condiment has 475 calories, 6g of protein, and 36g of fat per serving. This recipe from Serious Eats has 46 fans. Head to the store and pick up palm sugar, chile paste, egg yolks, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 36%, which is rather bad. Similar recipes are Susan Feniger's Sesame Crusted Banana Fritters with Coconut Kaya Jam, Kaya Toast, and Susan Feniger's Kaya Toast.
Servings: 4
Ingredients:
1 1/2 cups coconut cream, divided
1 teaspoon clear pandan flavoring or green pandan paste, or 4 pandan leaves (see note above)
4 large egg yolks
5 ounces palm sugar, grated or finely chopped
Toast, soft boiled eggs, and soy sauce to serve with (see note above)
Equipment:
whisk
bowl
sauce pan
Cooking instruction summary:
Procedures 1 In medium bowl, whisk yolks with 1/4 cup coconut cream; set aside. 2 In medium saucepan, heat palm sugar over medium-low heat until melted. Cook, stirring occasionally, until sugar has caramelized to a deep golden brown, 3 to 6 minutes. 3 Carefully whisk in remaining 1 1/4 cups coconut cream. Heat mixture, stirring until smooth. Continue to cook, stirring occasionally, until mixture has thickened slightly (foaming will have subsided and large, slow bubbles will form at the surface), about 8 minutes. 4 Remove from heat and whisk half of mixture into yolk mixture. Return everything to saucepan and gently heat over medium low heat until mixture thickens to consistency of pudding. Strain into container and chill until cold and set, at least 4 hours. 5 Serve with toasted bread, soft boiled eggs, and soy sauce.
Step by step:
1. 1
2. In medium bowl, whisk yolks with 1/4 cup coconut cream; set aside.
3. 2
4. In medium saucepan, heat palm sugar over medium-low heat until melted. Cook, stirring occasionally, until sugar has caramelized to a deep golden brown, 3 to 6 minutes.
5. 3
6. Carefully whisk in remaining 1 1/4 cups coconut cream.
7. Heat mixture, stirring until smooth. Continue to cook, stirring occasionally, until mixture has thickened slightly (foaming will have subsided and large, slow bubbles will form at the surface), about 8 minutes.
8. 4
9. Remove from heat and whisk half of mixture into yolk mixture. Return everything to saucepan and gently heat over medium low heat until mixture thickens to consistency of pudding. Strain into container and chill until cold and set, at least 4 hours.
10. 5
11. Serve with toasted bread, soft boiled eggs, and soy sauce.
Nutrition Information:
covered percent of daily need
