Kaya means rich in Malay language. Foodwise, Kaya means a rich and aromatic jam. It’s a Malaysian coconut egg jam which is so popular with toast and butter. The usual accompaniment is half boiled eggs which we love to dunk into with the kaya toast.
The only problem is that Kaya contain lots of sugar and starch so it’s not low carb or keto friendly. Recently, it struck me that most of the ingredients are keto compliant such as eggs, coconut milk and pandan or screw pine leaves. And I could easily replace the sugar with low carb natural sweetener. Hence, this Keto Pandan Kaya was born and it is utterly delicious with thumbs up from family members. It’s not gummy or starchy like regular Kaya but just natural, creamy and full of flavors. The coconut and pandan or screw pine flavors are so intense.
It takes hours for traditional kaya to be cooked slowly over a double boiled method. But I like shortcuts so this is a super quick and easy method. No double boiling and stirring for hours. All it takes is 15 to 20.mins of stirring and cooking over medium low heat. Yes the texture will end up lumpy as we’re cooking it over medium low heat but don’t worry, it will end up in a blender and blitzed until smooth and creamy. And taste is not compromised at all. In fact, it tastes so good, you wouldn’t even think it took such short time. Also instead of blending the pandan or screw pine leaves with water to obtain the juice, it’s even more effective to blend the leaves with the coconut milk and just strain it afterwards.
In this video, I actually tripled the recipe so it yielded about 5 jars of 250gm. If you want the pandan color to be darker, just add more pandan leaves. I used stevia powders but you can use any low carb natural sweetener such as stevico, lakanto, eyrithiol etc. Enjoy this natural, guiltfree, creamy, delicious and aromatic Kaya with Keto buns (video posted here).
200gm coconut milk
3 to 5 pandan or screw pine leaves (cut into 1 inch length)
Low carb natural sweetener to taste
1. Pour the coconut milk into a blender. Add rhe pandan or screw pine leaves and blend until fine.
2. Strain and discard pulp.
3. Pour the coconut pandan mixture into a pot.
4. In a bowl, add 5 eggs and sweetener. Whisk until creamy then strain inro the coconut pandan mixture.
5. Over medium low heat cook the Kaya by stirring until the texture is thick and lumpy about 15 mins. Then pour into blender and blitz until smooth and creamy.
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