Fresh Pandan Kaya (Bread Machine Recipe)

Smooth Pandan Kaya 
Kaya is a coconut jam which consists of coconut milk, eggs and sugar. It is a most delicious spread on toast bread and cakes. In Singapore, many coffee shops serve a breakfast set of kaya toast, soft boiled eggs and a hot drink such as teh (tea), kopi (coffee) or milo!

The traditional method of making kaya is to cook it over a pot of boiling water but you will need to constantly stir the mixture so it doesn't curdle. But... did you know that you can also use the jam function on your bread machine?

This bread machine recipe works really well for me. It is so simple, if you have a bread machine and a blender, try this! It is wholesome and free of preservatives. 


Eggs, Coconut Cream, Sugar and Fresh Pandan Extract

Ingredients:
  1. 1 cup eggs (about 3-4 eggs)
  2. 1 cup sugar (you can reduce the amount if you like it less sweet, but you should have minimum 3/4 cup sugar)
  3. 1 cup coconut milk
  4. 2 tablespoons fresh pandan extract (see How to Make Fresh Pandan Extract)
Method:

Mix all ingredients together well, and pour it into your bread machine tin. Set it to Jam function and let it cook away. Halfway into the cooking process, give the mixture a stir every 10-15 min. Do not panic if you end up with a scrambled egg mixture when it is done. Just pour the hot mixture into a blender and pulse it till you get a nice smooth custard. Transfer the kaya into a clean container or glass jar and let it cool. Put it in the refrigerator when it has cooled down, you can keep it refrigerated for 1-2 weeks. If you are keeping it for more than a week, do be sure to check for any foul smell which indicates the kaya has turned bad.

Enjoy!

Some pictures for your reference:


Pour ingredients into a bowl

Give it a good mix

Bread machine working

Scrambled egg mixture after it has been cooked

Put the cooked mixture into a blender and blend it till smooth

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