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Coconut jam
Coconut jam.jpg
A Pandan flavour coconut jam
Alternative name(s) Srikaya, kaya
Place of origin Malaysia
Main ingredient(s) Coconut, sugar, eggs

Kaya, Serikaya or Srikaya (Malay: kaya; Indonesian: seri kaya; Tagalog: matamís sa báo, matamís na báo, or kalamay-hatì; Hokkien: 咖吔 ka-ia) is wildly popular in Southeast Asia, mainly in Malaysia and Singapore. It is a food spread, a fruit curd made from a base of coconut milk, eggs and sugar. The word kaya means rich in the Malay language and hence represents the texture of this popular food.

Malaysia, Indonesia and Singapore[edit]

A close-up to Kaya.

Kaya, also called Srikaya or coconut egg jam, is a sweet creamy coconut spread made from coconut milk (also known as santan), duck or chicken eggs which are flavored by pandan leaf and sweetened with sugar. The colour varies depending on the colour of the egg yolks, the amount of pandan and extent of caramelisation of the sugar. As a popular local spread, kaya is typically spread on toast to make kaya toast and eaten in the morning[1] but is enjoyed throughout the day.

Different varieties available include nyonya kaya,[2] which is a lighter green colour, and Hainanese kaya, which is a darker brown and uses caramalised sugar,[3] and is often further sweetened with honey.

Kaya is used as a topping for several desserts including pulut taitai or pulut tekan, a dessert of sweet glutinous rice coloured blue with butterfly pea flowers (bunga telang), and pulut seri muka, a similar dessert but coloured green with pandan leaves. It is also used with glutinous rice to make kuih seri kaya.

Philippines[edit]

Philippine coconut jam is made from coconut cream (the first and second press of grated coconut meat) and cane sugar extract or molasses (treacle). It is often eaten on toast or pandesal and is used to make kalamay.

Thailand[edit]

Sangkhaya (Thai: สังขยา, pronounced [sǎŋkʰàjǎː]) is a similar concoction but it has a less sticky and more custard-like texture. It is sometimes called "coconut custard" in English and is used to make sangkhaya fakthong (สังขยาฟักทอง, [sǎŋkʰàjǎː fáktʰɔ̄ːŋ]; sangkhaya maryu in Lao), sangkhaya pumpkin or custard pumpkin, khao niao sangkhaya (ข้าวเหนียวสังขยา, [kʰâːw nǐaw sǎŋkʰàjǎː]), glutinous rice with sangkhaya, and sangkhaya maphrao (สังขยามะพร้าว, [sǎŋkʰàjǎː māpʰráːw]), sangkhaya served in a coconut.

See also[edit]

References[edit]

External links[edit]



Original courtesy of Wikipedia: http://en.wikipedia.org/wiki/Coconut_jam — Please support Wikipedia.
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4 news items

Christian Science Monitor

Christian Science Monitor
Mon, 31 Mar 2014 08:56:02 -0700

I've been thinking about kaya a lot lately – that creamy, unctuous coconut egg jam that was the foundation of many a childhood breakfast. I ate kaya at home between toasted sandwich slices (Gardenia, of course). I ate the holy trinity of Singapore ...

Channel News Asia

Channel News Asia
Wed, 02 Apr 2014 08:19:37 -0700

Almy Goh, marketing and research manager of Fong Yit Kaya, said: "Singaporeans eat tonnes of kaya (coconut jam) every month, every year... for a product that can be so well-loved, why is it not available, why can it not be available outside of Singapore?".
 
EDGEOnTheNet
Mon, 07 Apr 2014 06:30:00 -0700

... yogurt sauce, pierogi with roasted beets and horseradish cream, tuna ceviche with tangerine and chipotle-and a favorite dish retained from her Street menu: Kaya toast, a Singaporean classic of toasted bread topped with coconut jam, soft fried egg ...

The Malay Mail Online

The Malay Mail Online
Sat, 29 Mar 2014 17:22:30 -0700

Their creamy kaya (egg coconut jam) is cooked from scratch as well; and I have to admit that they found the right balance of sweetness that brings out the fragrance of the coconut milk and pandan leaves. Though I have heard complaints about the ...
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