Coconut Jam (Kaya Spread)
This is the authentic coconut jam recipe (kaya spread). It is creamy, rich and pretty!
Servings: 1 -2 jars
Calories: 741kcal
Equipment
- 1 mixing bowl
- 1 sauce pan
- 1 whisk
- 1 strainer
Ingredients
- 210 gr pure coconut milk no water
- 80 gr sugar
- 2 gr salt
- 20 gr unsalted butter
- 5 egg yolks
Instructions
- Separate egg yolk from egg white.
- In a stainless steel bowl or a glass bowl, put in the pure coconut milk.
- Put in the egg yolk.
- Put in the sugar and salt.
- Mix well with a spatula.
- You can also use a balloon whisk to beat for a while.
- Boil some water in a pot. Put the stainless steel bowl on top of the boiling water.
- Keep stirring. Do not leave the bowl.
- The mixture will gradually become curd. Wait until they are all thick.
- Put in the butter.
- Mix until the butter melts.
- Wash 2 bottles of jar. Heat the jars in the oven for 5 minutes. This will kill the bacteria inside.
- While still hot, pour in the jam into the jar. Close the lid. Turn the bottle upside down. This will kill the bacteria under the lid. The jam can be preserved longer.
- After 5 minutes, turn the bottle to normal position.
- It is ready to spread.
Video
Notes
Important note:
The coconut milk should be very pure. Please ask the seller to press the coconut shreds without adding any water at all.
Always sieve the curd after steaming. This will create a very smooth texture.
Always use a clean utensil to take out the jam from the container. Never use the same utensil after it touches bread or cake. This way your jam can be kept longer.
Always keep the jam in the chiller, especially after opening.
Nutrition
Serving: 1jar | Calories: 741kcal | Carbohydrates: 83g | Protein: 14g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 1015mg | Sodium: 821mg | Potassium: 105mg | Sugar: 80g | Vitamin A: 1798IU | Calcium: 122mg | Iron: 3mg