Gula Melaka Seri Kaya Recipe (Authentic Thick-Textured Nyonya Coconut Jam)
This authentic Gula Melaka Seri Kaya has the perfect thick, slightly lumpy texture you can really savor – unlike the overly smooth, liquidy, and excessively sweet commercial versions. Slow-cooked with fresh pandan leaves and gula melaka for maximum flavor in every bite.
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Click on the link below to watch the tutorial video:
YouTube Link: https://youtu.be/Zc3I8Asi8cA
Gula Melaka Seri Kaya Recipe
Authentic Thick-Textured Nyonya Coconut Jam
Ingredients
- 770 g eggs 12 large eggs, ~62g each
- 200 g caster sugar
- 160 g gula melaka shaved
- 200 g thick coconut milk
- 7 – 8 fresh pandan leaves
Instructions
- Wash pandan leaves thoroughly and pat dry. Knot them to release maximum fragrance.
- Whisk eggs in a large heatproof bowl until smooth. Add sugar and whisk until dissolved.
- Shave gula melaka finely and mix into egg mixture until fully incorporated.
- Gradually add coconut milk, whisking continuously until smooth.
- Place bowl over simmering water (not boiling). Stir constantly to prevent eggs curdling.
- Add pandan leaves. Cook 20 minutes until mixture thickens slightly.
- Remove pandan leaves. Strain through fine sieve into clean bowl.
- Return to double boiler. Stir 10 minutes until smooth and glossy.
- Cover with cloth-wrapped lid. Steam over low heat 20 minutes.
- Uncover and stir until kaya reaches lumpy, custard-like consistency.
Notes
Serving Suggestions:
- Toast: Spread thickly on kaya toast with butter
- Crackers: Perfect with cream crackers
- Storage: Refrigerate in airtight jar up to 1 week.
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