Kaya (jam)

Kaya is a type of jam made from coconut milk, sugar, and eggs. It is a popular spread in Southeast Asia, particularly in Malaysia and Singapore. The term "kaya" means "rich" in the Malay language, reflecting the jam's luxurious texture.

History

The origins of kaya are unclear, but it is believed to have been introduced to Southeast Asia by Portuguese traders, who brought a similar egg-and-sugar-based spread known as doce de ovos. Over time, local ingredients like coconut milk were added, resulting in the unique flavor of kaya.

Preparation

Kaya is traditionally made by slow-cooking the ingredients over a double boiler for several hours. This process caramelizes the sugar and gives the jam its distinctive brown color. Some versions of kaya, known as "Hainanese kaya", are green due to the addition of pandan leaves.

Usage

Kaya is typically spread on toast and served with a side of soft-boiled eggs, a dish known as "kaya toast". This is a common breakfast item in Malaysia and Singapore. Kaya can also be used as a filling for pastries and desserts.

Variations

There are several variations of kaya across Southeast Asia. In the Philippines, a similar spread is known as "matamis na bao" or "coconut jam". In Thailand, "sangkhaya" is a coconut custard that is similar to kaya.

See also

• List of spreads
• Malaysian cuisine
• Singaporean cuisine