Sunday, 23 August 2015

Kaya Coconut Jam Recipe by Good Morning Nanyang Cafe Singapore JK1223

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I fell in love with the freshly made kaya at Good Morning Nanyang Cafe, the very first time I tasted it. It looks slightly lumpy but is very very feathery soft. This kaya has a layered kind of sweetness and smothering fresh coconut, eggy, pandan aroma like a sophisticated perfume. It's totally different from those mass produced kaya which is pastey like a tub of starch and flat in sweetness (死甜 dead sweet as we say in Chinese).

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Today, Byron the boss of Good Morning Nanyang Cafe generously shared with us how he makes his signature kaya. Byron's kaya is made fresh every day in small batches with zero preservatives. So customers always get fresh kaya at Good Morning Nanyang Cafe (outlets at Maxwell Road, Chinatown Pagoda Street and Far East Plaza).

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Sharon is learning how to make kaya from the master, Byron :-D  (Byron is showing us how to make a 3kg batch of coconut jam.)

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We start with breaking the 28 fresh eggs into the pot. The whole egg complete with yolk and white is used.

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Whisk the eggs with a wooden or plastic spatula until all the egg yolks are broken, and the yolks and whites are well mixed.

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Measure 1.2 kilos of white or brown sugar. Yup, that's a lot of sugar but we can adjust the sweetness to our own preference. As a diabetic, Sharon is making kaya with reduced sugar.

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Measure 500ml of coconut milk. For convenience, we are using coconut milk in cartons. Freshly squeezed coconut milk is of course ideal.

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Add the sugar and coconut milk into the pot of well beaten eggs.

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Whisk the eggs, coconut milk and sugar until all is well mixed.

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Get ready a 200 gram bundle of fragrant fresh pandan leaves.

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Toss the bundle of pandan leaves into the pot of beaten eggs, coconut milk and sugar.

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Place the pot with the eggs, coconut milk, sugar and pandan leaves into a larger pot with hot water simmering inside at medium heat (not boiling).

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Keep the simmering hot water (about 80°C) in the larger pot topped up to the same level as the pot of egg, coconut milk, sugar and pandan leaves.

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Gently but firmly stir the eggs, coconut milk, sugar and pandan leaves (in one circular direction) inside the smaller pot.

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Stir the eggs, coconut milk, sugar and pandan leaves in the pot for around 1.5 hours (hard work!) double boiling inside another pot of simmering hot water. Do not allow the mixture to bubble in the pot as it's a sign that the temperature is too high.

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Stir gently until you see the signature soft lumpiness of Good Morning Nanyang Coffee's kaya. You will also be able to smell the layered sweet aroma of coconut, eggs and pandan leaves.

This process and amount of ingredients yield 3kg of kaya. The quantities (more or less coconut milk, eggs, pandan leaves or sugar) can be adjusted according to taste and the size of your batch.

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Let the kaya cool to room temperature before packing and letting it sit overnight in the fridge. Byron said, kaya tastes best when allowed to sit overnight. With refrigeration, kaya is best consumed within 5 days of making as no preservative is used.

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Kaya makes any bread better.

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My first taste of Good Morning Nanyang Cafe's kaya was with their signature ciabatta bread. I was addicted ever since.

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A dab of butter adds a savoury balance to the rich creamy sweet kaya.

With these simple instructions, it is quite easy to make Good Morning Nanyang Cafe's signature kaya almost anywhere in the world.

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My post on Good Morning Nanyang Coffee at their (now closed) Hong Lim outlet <- click.

Return to Johor Kaki homepage.

1 comment:

  1. Byron says if you want smaller portions, just reduce the ingredients proportionately. For 1kg kaya use 30% of ingredients in the post e.g. 10 eggs, 400g sugar, 150g coconut milk, 50g pandan leaves. Can +/- to taste.

    ReplyDelete

I firmly believe that taste is subjective and so, warmly welcome differing viewpoints :-D But, I disapprove negative comments that are anonymous or hide behind fake identities. I feel that that is the same as speaking ill of others behind their backs. I look forward to all your comments :-D Thank you. (Date: 18 Dec 2015)

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