Malaysia Gula Melaka Kaya / Coconut Jam

Method8 steps

1. 1

   Step 1: Set a heatproof upper bowl over a lower pot of gently simmering water, keeping the bowl above the water. Add all 250 grams gula melaka palm sugar to the upper bowl and stir until melted. Keep the water from boiling dry or splashing into the sugar.

   Uses 250 g palm sugar (gula melaka) · Separate water in the lower double-boiler pot; does not enter the kaya

   
2. 2

   Step 2: Lift the upper bowl off the steam briefly and stir in all five eggs, mixing continuously to combine them evenly with the melted palm sugar. Handle the hot bowl carefully.

   Uses Melted gula melaka palm sugar · 5 egg(s)

   
3. 3

   Step 3: Pour all 250 grams coconut milk into the egg-and-palm-sugar mixture and stir to combine.

   Uses Egg and melted palm-sugar mixture · 250 g coconut milk

   
4. 4

   Step 4: Return the complete mixture to the double boiler over gently simmering water. Stir continuously with a whisk or spatula along the base and sides so the mixture heats evenly without scorching.

   Uses Complete egg, coconut milk and palm-sugar mixture

   
5. 5

   Step 5: Continue cooking over the double boiler and stirring for about 30–40 minutes, until the mixture becomes a thick spread. Check that the stirred egg mixture reaches at least 71°C throughout; continue gently if needed to that cooked and thickened endpoint.

   Cook kaya over double boiler: 30–40 minutes · 35 minUses Evenly stirred double-boiler kaya mixture

   
6. 6

   Step 6: Take the fully cooked thick kaya off the heat. Blend for about 30 seconds, until smooth, using equipment suitable for its temperature. A heat-safe immersion blender can be used in the pot; if using a jug blender, follow its hot-liquid instructions and do not seal hot liquid in an airtight blender.

   Uses Fully cooked thickened kaya

   
7. 7

   Step 7: Divide all the smooth cooked kaya among clean small heatproof containers; the batch fills about three small jars, depending on their capacity. Use shallow portions for prompt cooling and refrigerate at 4°C or below within 2 hours. Cover for storage.

   Uses Smooth blended cooked kaya

   
8. 8

   Step 8: Use a clean dry spoon to serve the refrigerated kaya as a coconut-and-palm-sugar spread. Consume within 3–4 days, or freeze small portions for longer storage and thaw in the refrigerator.

   Uses Complete cooled and refrigerated kaya batch