There are many families out there make their own kaya. Homemade ones are just not the same. Those bought from supermarkets ,to me, are just like starch mixed with sugar and just drops of green or brown colouring. Nothing beats homemade.....
My kaya recipe is from my old Kampung neighbour's. She is a fantastic homemaker, who makes all sorts of great and tasty local dishes. She was kind enough to share with me her recipes. This kaya is one of them, which never fails me. My son enjoys kaya so much that he'd eat at least 2 to 3 slices of bread in the morning. He calls it 'Coconut Jam' .
This kaya recipe is so simple and straight forward. It's all about the stirring part that most people will wanna think twice before making it. This old traditional way of making homemade kaya, must be extra careful when handling the ingredients. The key to get a smooth consistency is - DO NOT wet the ingredients. Meaning we have to wipe the pandan leaves dry before making the juice. The pot and bowls must be dry without a spot of water. I really do not know the scientific reason for that, but it seems to be the way for this old fashion kaya recipe somehow... Of course, next is the cooking part of the kaya. As many people know, it needs the double boil method to cook it. And there we start the stirring, stirring, stirring...... It'll take about an hour to an hour thirty minutes to cook it.
Coconut Milk 1 bowl
Sugar 1 bowl or slightly lesser.
Eggs 1 bowl
Pandan Juice from 30 leaves.