Mention kaya jam in Southeast Asia and everyone will tell you how decadent and sinfully delicious it is. A popular breakfast spread on white bread or toast, it is a perfect way to enjoy this coconut custard jam. As the cast of making kaya is only that few ingredients, it makes sense to get good quality eggs and coconut milk. It is also imperative to keep stirring the kaya for the first 30 – 45 mins CONSTANTLY, yes constantly so that the jam will be super smooth and lump free. Once the kaya is starting to thicken, you could stir it occasionally. The total cooking time for this batch of kaya is 1 hr and 15 mins. Depending on the quantity, the cooking time might differ slightly. Ingredients: 8 eggs (approx. 60 g each) 180 g cane sugar 500 ml coconut milk 4 stalks pandan leaves – cut into sections Makes about 900ml of kaya GET THIS RECIPE IN FULL AT: http://www.bearnakedfood.com/2016/08/03/kaya-jam/ ----- MY FACEBOOK PAGE: http://www.bearnakedfood.com/2016/08/03/kaya-jam/ MY TWEETS: http://www.bearnakedfood.com/2016/08/03/kaya-jam/ MY INSTAGRAM: @bearnakedfood PINTEREST: http://www.bearnakedfood.com/2016/08/03/kaya-jam/ THE RECIPE BLOG: www.bearnakedfood.com Music credit: One Fine Day by Audionautix is licensed under a Creative Commons Attribution license (http://www.bearnakedfood.com/2016/08/03/kaya-jam/ Artist: http://www.bearnakedfood.com/2016/08/03/kaya-jam/

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