Kaya (meaning rich in Malay) jam is my absolute favorite. My girls’ too. We only like my dad’s homemade pandan kaya and no other. Just like its moniker, kaya is rich in eggs, santan (coconut milk) and sugar. Kaya jams sold commercially are too cloy for our liking as they are all loaded with sugar,…
This is my third attempt in making kaya (coconut milk + egg jam) using the crockpot and this time, the texture has improved as I used my most helpful kitchen helper – the Shimono food processor to blend it after cooking the kaya in crockpot for 2 hours. This is a sweat-free and easy-peasy way…
The MIL made some very delish marmalade jam last week. She followed exactly what the recipe said but reduced the sugar. However, when the marmalade jam cooled down, it thickened so much that it was crystalized! Nonetheless, the half-jam half-molasses was very flavorful and lip-smacking. It tasted very much like the expensive imported orange flavored…
I love bread and my ideal choice of breakfast is still wholemeal-multi seeds-multi nuts-multi-grains bread with some nice jams and bread spreads. But the problem is getting nice jams and bread spreads. Those off-the-shelf jams from the supermarket are often laden with sugar, food additives and preservative, which I hate. So despite being super busy,…
My mum, the great jam maker makes all types of jams and bread spreads. Some of her specialties are peanut butter, caramel kaya, pandan kaya, marmalade, mandarin orange jam, red dragon fruit jam, durian jam and pineapple jam. My favorite is her kaya and strawberry jam. It’s SO easy peasy to make strawberry jam and…
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