Kaya (Singapore Egg Jam)

(25 servings)

  • 14 ounces sugar (400 grams)
  • milk from 2 large coconuts
  • 10 large eggs
Whisk the sugar and coconut milk in a microwavable bowl.

In a separate bowl, beat the eggs until they are well mixed.

Return back to the coconut milk and sugar mixture. Stir briefly and pop it into the microwave oven. Zap it for 1 minute on high. Remove and stir. Pop it back in and repeat the microwaving. Do this repeatedly until the sugar has completely dissolved. By now the mixture is hot but not boiling.

While the mixture is hot, stir it with the wire whisk and at the same time stream the eggs. Yes, pour the eggs in a slow steady stream. The mixture will thicken slightly. Once finished, pop the mixture into the microwave oven. Zap on high for 30 seconds. Remove and stir. Repeat until the kaya has a green-brown color and the mixture is relatively thick.

To be bottled and stored in the fridge for up to 1 and a half weeks.

This recipe was submitted by a breakfast lover named Elaine. She loves Kaya on toast.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Recipe number 1594. Submitted 12/8/2005.