How To Make Malaysian Kaya (Traditional Coconut Jam) | Cel Tries Recipes

[@cheolsdining5170]

wow it looks yummy!! that is cool recipe!

[@amelynong6715]

Tried your recipe and it works!! 😍 thank you for sharing it!

[@celestinetan]

Glad it did! Thank you for letting me know!

[@foonlam7134]

You waste so much. Scrape better. You should sieve only after you add the egg so you dont get pieces of egg white.

[@Jamesinfo]

After done how many day can keep this kaya?

[@jyp202]

Can we make the Kaya jam without the pandan leaves? Can't find one here in the US

[@celestinetan]

Robyn Park alternatively you can also use Powdered pandan or Pandan Extract or Flavoring

[@ThePerformance2011]

Towards the final, do you need to double boil it ?

[@celestinetan]

cheng tong no need to double boil, just be patient for the caramel to set in :)

[@drt4789]

I’m a hainanese and I believe we make the BEST kaya ever and also the bread. For the last 50 years I have NEVER tasted anything close to our hainanese kaya and bread. Tbh.

[@celestinetan]

DRT4789 Agreed! I love Hainanese kaya toast. I am curious what you think of the recipe!

[@drt4789]

Cel Tries Something New Well, look authentic. Wish I can have a taste test. 😃😃

[@celineng3486]

Thanks for the recipe. Should I use coconut cream or coconut milk?

[@celestinetan]

CELINE NG It’s fine to use both, but I prefer coconut cream :)

[@celestinetan]

If you're trying this recipe, let me know how it goes! 👨‍🍳👩‍🍳

[@fredtwospuds3934]

You need a bigger kitchen! Come use ours!

[@celestinetan]

Fred TwoSpuds YASSSSSS!!! Thank you! I would like to replicate some recipes and I will need you guys to help me eat them too. 🤣

[@pohyokeleong9605]

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[@sachaheng9760]

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