Oh I miss Kaya so much, when I visited Malaysia I ate so much of it and brought a couple jars back but that was 10 years ago now 😭 need to make this, thank you
Kaya when cook slowly on low-medium heat for a longer time will last longer and taste better due to the sugar slow caramelised process. Stirring is absolute the key to smooth and silky kaya.
Thank you. It's the blender that smoothen it. My late father used to make kaya, the best in the world. He used only fresh duck eggs. No chicken eggs!!!
In my household (native region) , use the same ingredients except pandan leaves (we use for savoury dishes though) n steam the mixer n make it as a pudding n it’s famous during Eid n We use Full Palm sugar .. And Hey it’s Eid today, Eid Mubarak to everyone celebrating.. I will get to eat the pudding today 😋😋
I have respect for this man right here after watching 2 vids. I bought some chinese soup and wanted to kno how to make it and found ur channel. Ur presentation is clear concise and your voice and body language is very humbling. Most chefs present as they are gods of food. Respect from the Caribbean! specifically Trinidad
This double boil method is the traditional method and takes a long time as well as needs constant attention. For most modern people who are so impatient, the time taken is unbearable! Instant everything! I even blend the pandan leaves with a little water or coconut milk, then squeeze to extract the pandan flavour. There are many ways to skin a cat. The objective is to cook the custard properly with the least efforts and time. I would propose to use a microwave oven for this process. Set the microwave to 50 seconds. After the time is up, use a net egg beater and stir for few seconds to remove lumps if any. Repeat this for few more times until the mixture starts to thicken. When this happens, reduce the microwave time to 30 seconds. Repeat till the mixture thickens to the required consistency. You can use the food processor if required as suggested, however, if done properly, this step is unnecessary. The whole process should take less than 10 minutes. This method is great if Kaya is to be produced commercially. Enjoy.
As mentioned earlier, I will try the microwave method today. It turns out a little grainy, most likely is because I heated up the mixture a little too much. When I use the conventional way, I continuously control the temperature with a digital thermometer so that it always maintains at about 75°C. Still, it is not possible to know the temperature when it is in the microwave. Perhaps I can test the temperature and consistency every 30 seconds instead of 1 minute in the future. Also, there is a bit of water separated at the bottom after it cools. Not sure is because the egg coagulates too much or otherwise. The traditional proponent will say that it is because it has to simmer longer to avoid the separation of water, although I have my doubt. I will try again when free in the future to perfect this method. Thanks so much for sharing. That is how I think we can learn from others daily. Cheers.Kwan
After stirring the kaya being poured into tiffin carrier , steam it , keep stirring and after the kaya thicken then cover with cloth or towel steam it for 8 hours with slow fire used firewoods that is what my late mother in law made coconut kaya
Good idea. Maybe can try with immersion circulator, Instant Pot, yogurt maker, slow cooker or similar devices which allow user to program the temperature and time?
Lumpy= eggs hv curdled. (Above 80 C) Traditional kaya is not blended. But as usual, kudos for great effort in detailed steps. Love all your other videos.
Hai, I like your down-to-earth everyday but clear n enthsiastic way of teaching. Haha, hv not managed to successfully make kaya.Sounds like your method works well.Thank you for sharing.Malaysian too.😘😘♥️♥️
Thanks for the tasty looking recipe, glad to have found your channel! A question KP, is there a substitute for pandang leaves? I live in the UK (not in a big city), I don't think I'll be able to get out to London in this lockdown. Suggestion welcome!
When you're out of lockdown, seek out good Asian grocery stores. Usually kept vac packed in freezer. Also leaves can be dried to make a rather superb, fragrant tea.
Thanks for pointing out the error. There is no water required. The palm sugar is added when the Kaya is about to thicken. I have correct it in the recipe. Thanks again.
Most of the store-bought kaya are added with preservatives. The homemade one should be kept in the refrigerator. I not sure how long but mine is still OK after a month.
You can get the recipe in the description below the video, and more Information by following the link to the blog post. For your convenience, here is the link : tasteasianfood.com/coconut-jam-kaya/
Freddie Lim to keep longer we use the 8 hours steam after stirring when heated in the frying pan and pour into Chinese tiffine carrier stir again for hours and later just steam for 8 hours using charcoal stoves , it is smell good check the fire too make it moderates flame
![ILLSLICK X YOUNGOHM - We're The same [Official Video]](http://i.ytimg.com/vi/yUJNkobYR0E/mqdefault.jpg)
Oh I miss Kaya so much, when I visited Malaysia I ate so much of it and brought a couple jars back but that was 10 years ago now 😭 need to make this, thank you
Can always do your own, it’s easier to make..😁
Kaya when cook slowly on low-medium heat for a longer time will last longer and taste better due to the sugar slow caramelised process. Stirring is absolute the key to smooth and silky kaya.
what is the shelflife of kaya jam under room temperature and if kept in the fridge?
Thank you. It's the blender that smoothen it. My late father used to make kaya, the best in the world. He used only fresh duck eggs. No chicken eggs!!!
In my household (native region) , use the same ingredients except pandan leaves (we use for savoury dishes though) n steam the mixer n make it as a pudding n it’s famous during Eid n We use Full Palm sugar
.. And Hey it’s Eid today, Eid Mubarak to everyone celebrating.. I will get to eat the pudding today 😋😋
I have respect for this man right here after watching 2 vids. I bought some chinese soup and wanted to kno how to make it and found ur channel.
Ur presentation is clear concise and your voice and body language is very humbling.
Most chefs present as they are gods of food.
Respect from the Caribbean! specifically Trinidad
Thank you so much and I hope the videos are clear and easy to understand 😊
This looks so much like my grandma’s recipe. Thank you.
Terimah kasih 🥰❤️
One of my favorite when I was working in Malaysia my employer always buy this for me it was very nice for toast bread.taaste so good .
In Kelantan, a piece of thick toast is topped with salted and peppered half boiled egg and a dollop of kaya
Thank you. I learn something new from you today.
One of my favorite when i was working at oldtown white coffee in malaysia....
This double boil method is the traditional method and takes a long time as well as needs constant attention. For most modern people who are so impatient, the time taken is unbearable! Instant everything! I even blend the pandan leaves with a little water or coconut milk, then squeeze to extract the pandan flavour. There are many ways to skin a cat. The objective is to cook the custard properly with the least efforts and time.
I would propose to use a microwave oven for this process. Set the microwave to 50 seconds. After the time is up, use a net egg beater and stir for few seconds to remove lumps if any. Repeat this for few more times until the mixture starts to thicken. When this happens, reduce the microwave time to 30 seconds. Repeat till the mixture thickens to the required consistency. You can use the food processor if required as suggested, however, if done properly, this step is unnecessary. The whole process should take less than 10 minutes. This method is great if Kaya is to be produced commercially. Enjoy.
Thank you for sharing your knowledge. I will definitely give it a try. 🙏
As mentioned earlier, I will try the microwave method today. It turns out a little grainy, most likely is because I heated up the mixture a little too much. When I use the conventional way, I continuously control the temperature with a digital thermometer so that it always maintains at about 75°C. Still, it is not possible to know the temperature when it is in the microwave. Perhaps I can test the temperature and consistency every 30 seconds instead of 1 minute in the future. Also, there is a bit of water separated at the bottom after it cools. Not sure is because the egg coagulates too much or otherwise. The traditional proponent will say that it is because it has to simmer longer to avoid the separation of water, although I have my doubt. I will try again when free in the future to perfect this method. Thanks so much for sharing. That is how I think we can learn from others daily. Cheers.Kwan
After stirring the kaya being poured into tiffin carrier , steam it , keep stirring and after the kaya thicken then cover with cloth or towel steam it for 8 hours with slow fire used firewoods that is what my late mother in law made coconut kaya
Taste of Asian Foo
Good idea. Maybe can try with immersion circulator, Instant Pot, yogurt maker, slow cooker or similar devices which allow user to program the temperature and time?
Thank you 🙏
This is the best kaya making video!
Thank you so much , good info.
Good job
Sedapnya❤
Thanks for sharing. Nice kaya chef..👏🏻I do on my home made kaya, and usually I don’t use any time thermometer or blended🤣😁
Lumpy= eggs hv curdled. (Above 80 C) Traditional kaya is not blended. But as usual, kudos for great effort in detailed steps. Love all your other videos.
You're right!
This is good making kaya.
Hai, I like your down-to-earth everyday but clear n enthsiastic way of teaching. Haha, hv not managed to successfully make kaya.Sounds like your method works well.Thank you for sharing.Malaysian too.😘😘♥️♥️
You're welcome 😊
How long does the bottled jam last? Can it be stored eithout refrigeration if still unopened?
I kept it in the fridge for a month without a problem. Not sure how long it can be kept at room temperature, though.
been missing sg foods particularly panda kaya! now i can remake this! Thank you ❤️
There were no measurement of ingredients?
The measurements is in the description. You can also download the recipe here tasteasianfood.com/coconut-jam-kaya/
Can I add honey instead of sugar?
Yes, although not the most common way to prepare it.
I live in Canada, have no access to pandan leaves . Any thing I can use instead?
There is no substitute. However, many people omit pandan leaves and still taste good.
Very nice 👍👍
How many days before expiration?
Franky, I'm not sure because there isn't any preservative. However, I kept it in my fridge, and it was good until I finish the last bit.
Wow, thank you, I like..
Thanks for the tasty looking recipe, glad to have found your channel! A question KP, is there a substitute for pandang leaves? I live in the UK (not in a big city), I don't think I'll be able to get out to London in this lockdown. Suggestion welcome!
There's no substitute, but you can omit it. Some people make Kaya without using pandan leaves and still taste great.
When you're out of lockdown, seek out good Asian grocery stores. Usually kept vac packed in freezer. Also leaves can be dried to make a rather superb, fragrant tea.
@@94havana Thanks, will check it out :)
Thank you for your generous sharing. Can you show us making fishballs that are bouncing?
Thanks for your suggestion. I will consider that in my future recipe development.
谢谢老师分享 喜欢*卡丫* 营养美味 加上麦片面包 好吃 😁💗🙏
May I know when do I need to add the 20g water?
Thanks for pointing out the error. There is no water required. The palm sugar is added when the Kaya is about to thicken. I have correct it in the recipe. Thanks again.
I'm addictive
Thanks a lot. What's the shelf life of Kaya Jam?
Most of the store-bought kaya are added with preservatives. The homemade one should be kept in the refrigerator. I not sure how long but mine is still OK after a month.
How long is the shelf life of homemade kaya?
I kept it in the refrigerator for a month, and still good.
How to sterilise plastic container in the video?
Please include recipe
The recipe is in the description below the video 😊
A can of coconut milk is about 400ml. Your recipe calls for 500ml. Can I just use 1 can? Do I need to lessen the number of eggs?
Suggest add 100ml of water to make it up to 500ml.
@@TasteofAsianFood thank you
I am not addicted to it cos I am vegetarian and didn't eat egg that is why very weird to eat kaya but I like to cook for my family
If you want more delicious, add ginger.
gd aftrernoon . Mr Kwan can i have ur recipes of making kaya. sorry i cannot find ur recipes. cos i m interested of kaya thank you
You can get the recipe in the description below the video, and more Information by following the link to the blog post.
For your convenience, here is the link :
tasteasianfood.com/coconut-jam-kaya/
Nice. Thank you..💕😍👍
Good day sir, how long is the shelf life of kaya jam?
I kept it in the refrigerator for a month before finish eating all and still good.
@@TasteofAsianFood
Thanks sir,
I'll try it too 🙂
#blessed day!!
M gonna try this out 👍 How long we can store this in refrigerator ?
Never have chance to keep more than a month as all has gone by than. Still good after a month.
Taste of Asian Food if you really followed the very traditional method you can keep for 6 months
I cringed when I saw you using fork to stir the eggs. Isn't that scratching the bottom? Good vid.
Love this.
What is Pandan leaves. Please let us know. We are from Indian so there must be an alternative leaf.
I am not sure if you can get it at where you live. Pandan is also called screwpine leaf in English. I hope you can get it at your local store.
@@pomfret_and_pommes_frites_6493 Thank you for your explanation 😊
Pandan leaves is screw pine leaves. It has a very refreshing aroma.
Not the traditional method! No blending of kaya, please..
Miss Chrisquekcc it is okay to blend follow what you think find or make new progress by using modern facility
Very lumpy Kaya. I don't think putting in blender is the correct method of making Kaya smooth.
Why not if you want to eat faster otherwise you have to 8 hours to prepare till it is ready
Nancy, double boil only take 1hr. If you do the correct method, the Kaya end up very smooth
Freddie Lim to keep longer we use the 8 hours steam after stirring when heated in the frying pan and pour into Chinese tiffine carrier stir again for hours and later just steam for 8 hours using charcoal stoves , it is smell good check the fire too make it moderates flame
我就说明书📚
Too much sugar...
I agree it is sweet, just like other jams other than coconut jam.
Your kaya was lumpy lah. Lol
Authentic tasty KAYA are not make this way. Cooking method like a doing surgery. Don't need so precise .
In fact your kaya making failed. The finished product should be smooth like glue and no lumps!
Shelf life?
Keep in the fridge, which can last for 2 to 3 days.
Too much work 😅
,,
Too much work
no