Recipe Notes:

• You could substitute raw caster sugar with white caster sugar if you prefer.

• When making “Kaya”, it's important to stir the eggs, sugar, and coconut mixture constantly while cooking in a double boiler over LOW heat. This will help to achieve a smooth texture and prevent curdling.

• Cooking with baking stainless steel bowl is preferred over glass bowl. Stainless steel heats up faster and more evenly due to its higher thermal conductivity than glass. However, avoid using a thin stainless steel bowl because it may heat up too quickly, and require more effort to stir.

INGREDIENTS FOR HAINANESE KAYA

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✅️ 7 whole Eggs (±480 g with shell)

✅️ 400 g Raw Caster Sugar

✅️ 400 ml Coconut Cream

✅️ ¼ tsp Salt

✅️ 3 whole Pandan Leaves

METHOD OF PREPARATION:

1. Pour 50 grams of raw caster sugar into a pot and set aside the remaining 350 grams for later use. Cook the sugar in the pot over MEDIUM heat until it starts to melt, then reduce the heat to LOW. Stir the sugar constantly until it has melted completely. Once the sugar has dissolved, stop stirring and let the mixture come to a boil and it turns a deep amber color (foaming should be seen at this point). Turn off the heat and carefully pour 50 ml of hot water into the pot. The mixture will bubble and steam vigorously, so be careful. Stir the mixture thoroughly, making sure to dissolve any caramelized sugar that is stuck on the sides of the pot. Tie the pandan leaves into a knot and drop them into the caramelized sugar syrup. Stir them briefly, about 30 secs. Set this aside for now.

2. Combine the coconut cream and the remaining raw caster sugar in a large baking stainless steel bowl. Stir the mixture well, but don't worry if the sugar is not fully dissolved yet.

3. In another bowl, gently whisk the eggs until the yolks and whites are well combined. Do not overbeat. Then, strain the beaten eggs into the coconut and sugar mixture to remove the hard, jelly-like substance (chalaza) from the egg whites. Gently stir the mixture until it is well combined. Don't worry if the sugar is not fully dissolved yet at this stage. Next, pour the caramelized sugar syrup, along with the pandan leaves prepared earlier, into the bowl. Gently stir the mixture together until it is well combined, and set it aside for now.

4. Fill a pot with water, about ⅓ full and heat it over HIGH heat until the water comes to a boil. Once boiling, reduce the heat to LOW. Place the stainless steel bowl on top of the pot, making sure that the bowl doesn't touch the water. Gently stir the mixture, with the whisk touching the bottom of the bowl, until the sugar is fully dissolved, about 10 to 15 mins. The mixture should be more watery as the sugar dissolves. Try to avoid lifting the whisk out of the mixture while stirring or stirring it too vigorously, as this can create large air bubbles. To ensure that the mixture cooks evenly and achieves a smooth texture, it's best to stir it gently and consistently.

After another 15 mins of stirring, the mixture should start to thicken. Continue stirring the mixture constantly until it reaches the desired consistency. Personally, I prefer a ribbon-like consistency, which is usually achieved around the 45 mins mark of the total cooking time of 1 hour. If a much thicker consistency is preferred, continue to stir the 'Kaya' for another 15 mins or more. Keep in mind that the “Kaya” will continue to thicken slightly as it cools.

5. Pour the Hainanese Kaya into a bowl over a strainer and discard the pandan leaves. Transfer the Hainanese Kaya into a jar and wait until it is totally cool down before placing the jar cover for storing.

RECIPE PHOTO GALLERY