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Gula Melaka Seri Kaya Recipe
Prep Time
30 mins
Cook Time
1 hr
 

Authentic Thick-Textured Nyonya Coconut Jam

Course: Breakfast, Snack
Cuisine: Malaysian, Peranakan, Singaporean
Keyword: Gula Melaka, Nyonya Seri Kaya, Pandan, Peranakan Recipes
Author: Shiokman Eddie
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
  1. Wash pandan leaves thoroughly and pat dry. Knot them to release maximum fragrance.
  2. Whisk eggs in a large heatproof bowl until smooth. Add sugar and whisk until dissolved.
  3. Shave gula melaka finely and mix into egg mixture until fully incorporated.
  4. Gradually add coconut milk, whisking continuously until smooth.
  5. Place bowl over simmering water (not boiling). Stir constantly to prevent eggs curdling.

  6. Add pandan leaves. Cook 20 minutes until mixture thickens slightly.

  7. Remove pandan leaves. Strain through fine sieve into clean bowl.
  8. Return to double boiler. Stir 10 minutes until smooth and glossy.
  9. Cover with cloth-wrapped lid. Steam over low heat 20 minutes.
  10. Uncover and stir until kaya reaches lumpy, custard-like consistency.
Recipe 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.