Sep 12, 2014
Sous Vide Kaya (Coconut Egg Jam)
Kaya is a delicious Malaysian coconut egg jam that is enjoyed on buttered white toast for breakfast. It’s traditionally made over a fire where the mixture is diligently stirred for hours until it becomes smooth and creamy. Now you can make it in a Nomiku water bath with no babysitting!
- 3 Large Eggs
- 1 ½ cups Granulated Sugar
- ½ can Coconut Cream (about 6.75 fl oz)
- 5 Pandan Leaves, knotted
- 1-2 drops Pandan Paste or Extract (optional)
- Set up Nomiku water bath and turn temperature to 83°C (181°F).
- In a large mixing bowl, whisk together eggs, sugar, pandan extract (or paste), and coconut cream. Pour into a quart sized zip bag and add in knotted pandan leaves. Seal using the water displacement method and sous vide for 1.5 hours.
- Remove from water bath and drop the bag in a mixing bowl filled with ice and cold water for at least 10 minutes. The kaya should thicken as it begins to cool. Give the bag a good massage to remove any lumps. Spread on buttered white toast for breakfast or as sweet treat! Can be stored in refrigerator for up to a week.
Tags: breakfast, chef, coconut, cooking, food, foodporn, how to, jam, kaya, malaysia, malaysian, nom, nomiku, pandan, recipe, sous vide, sousvide, southeast asia, sweet.