Kaya (Coconut Jam) Cooked In Slow Cooker

I had finished my mum’s homemade kaya and bought those on-the-shelf kaya from the mini mart. But the kaya tasted awful – it was diabetes-inducing sweet and tasteless, with very little santan taste and a tad rancid taste too. My girls love kaya too and they had been asking me for kaya each time they ate bread. All of a sudden, I had a light-bulb moment. I remembered my mum making kaya on the slow cooker, which was way easier than cooking the kaya in a pot on the stove. So off I went to buy a packet of fresh santan during my morning run and set off to make kaya in the slow cooker when I came home.

I remembered my mum telling me that to make kaya, you need a bowl of everything – a bowl of eggs, a bowl of santan and 3/4 bowl of sugar (reduced sugar, should be 1 bowl too). I only used 1/2 bowl of brown sugar. I also blended some pandan leaves (screwpine leaves) and squeezed the juice out.

This is how the kaya looked like about half an hour later in the slow cooker:

Stirring is needed every fifteen minutes, else the kaya will turn into clumps.

This is my kaya an hour later.

The texture is not the smooth type but porridge-like consistency but I still loved it. It tasted really yummy – very ‘santany’ and not too sweet, iLike! I am surely going to make more kaya on the slow cooker very soon 😀

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