mycookinghut
It’s 20/12. All I could say is time flies! It was probably about 2 weeks ago we were busy shopping for presents and getting everything wrapped nicely. Today, we have got all the presents packed in the luggage and ready to go. Where to? Off to France to celebrate Christmas!
Finally, I made sure that I got all I needed, ticked off my to-do list printed in my memory. This year, I thought I would bring a bottle of homemade jam to France. You might think, why that? Confiture/Jam, they have loads there. But, it’s a very uncommon jam (in this part of the world I would assume) that I’ve made, which I believe will be seen as something new to the family.
It’s my all time favourite! It’s something that I remember mom spending at least more than 1 hour making it. So, this homemade jam, more known as Kaya or Sri Kaya/Seri Kaya. What’s that? Literally, Kaya means rich in Malay. In this instance, kaya/sri kaya/seri kaya is a jam made with coconut, eggs, sugar and infused with pandan leaves (screw pine leaves). To translate in French, I just simply call it Confiture de Coco. Well, not quite but that will do!
In Malaysia, kaya/sri kaya/seri kaya is commonly eaten with toasts, alongside with a cup of long black Malaysian coffee. If you go to any coffee shops, it is always on the daily menu. Not a coffee drinker myself, I would have it with a cup of black tea, no sugar.
No, I didn’t spend ages in the kitchen making kaya/sri kaya/seri kaya. Overall, it took me 30 minutes or less. I have to admit that this doesn’t change the taste nor texture of kaya/sri kaya/seri kaya at all. My kaya/sri kaya/seri kaya tastes as good as the one that takes longer to make. Well, this improved recipe was given to my mom by a friend. I call this Express Kaya or Kaya Express! (Yeah, I wish I could get rich instantly, LOL!)
Well, I personally think that it is a good idea to make this in order to bring the taste of Malaysia to France. I hope the sweetness and uniqueness flavour of Confiture de Coco will bring everyone a Merry KAYA Christmas!
I miss kaya! Must stuff myself silly when I go back to Malaysia for CNY. 😀
Merry Kaya Christmas to you!
your kaya look really nice..
Just need to make the color caramel-like (by cheating) and it’s like the slow kaya. Hehe. 😉
Thanks for sharing your post on kaya – I love that stuff. I wish I could grow pandan – I would use it in everything. I think it will be such a lovely gift. Alors, joyeux noel and bonne annee!
biz,
christine
[Mandy] I know what it’s like! Each time I go back to Malaysia, my baggage is always overloaded as I can’t resisit to bring back some goodies. I indeed had a wonderful Christmas. Stay tune to my next post!
[azma] It’s not too bad, could be better. It was a quick win for the next day delivery! *lol*
[Rasa Malaysia]I like both the caramel-like colour as much as the pandan natural light green colour too. 🙂
[Christine] J’aimerai faire pousser Pandan et toute sorte d’herbes! Pour cela il me faudrait un grand jardin! C’etait effectivement une bon cadeau et on m’a dis que c’etait tres bon! C’etait un excellent Noel….. à suivre dans un prochain billet. Joyeux Noel et Bonne Annee pour vous aussi!
change the colour…like dark chocolate!!!
i did kaya before..yellow colour..the taste is not good..i love dark chocolate colour kaya..more yummy
Paul, got what you mean. Thank you for your comment! Will make the caramelised version next time!
where is the recipe for the kaya ?
can you pls send it to me . Thank you so much.
rice kaya, just wonder where you buy the glass bottle ? it look nice.
Hi Melody,
I recycle the glass container.. it's bonne maman jam bottle. 🙂
Can you send me the recipe please ? Thanks. sam
I miss kaya so much! I’m currently studying in the states and they don’t sell kaya here 🙁 Would it be possible for you to send me the recipe? I would really appreciate it!
Christine,
I love Kaya too. I will make this recipe available on here soon! Stay tuned. Thanks for your patience. 🙂
So where is the coconut jam recipe?
Will post it soon!