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Kaya, Traditional Coconut Egg Jam

INGREDIENTS

1 can coconut milk (thick cream)
400g sugar
10 eggs

FYI: You can sometimes find kaya in the supermarket. Check out the jam section.

To prepare:

Beat eggs using a mixer, use medium speed
Add sugar and beat at high speed
Make sure to mix thoroughly
Stop the mixer, add the coconut milk and then beat using high speed till well mixed
Make sure sugar has finally dissolved
Pour kaya into a pot and cook over slow fire
IMPORTANT: Constant stirring is a must otherwise the jam will burn
The jam will eventually change from cream egg-white to a red-brown color, this is due to the caramel forming from the sugar
Continue with stirring to prevent the jam from burning at the bottom, lowering the flames if need be
Once there is no streak left in the kaya, take it off the stove and allow to cool

To serve:

Like any other jam, kaya can be spread onto any bread ideally for breakfast

TIP: To keep the jam, sterilized the jars first using hot water. Once the kaya has cooled, you can place it into the jars and keep in the refrigerator for future use.

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