Indonesian Culinary - Kaya Jam - Selai Srikaya Ingredients

Kaya Jam - Selai Srikaya

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written at Sun, 21 March 2010

Kaya is a coconut custard very popular in Indonesia, Malaysia and Singapore. It can be used to spread on bread or toast, as filling for pastry or even made as part of a cake. It is also known as Srikaya in the olden days.
Kaya, is a local jam made from eggs, sugar and coconut milk, and is flavoured by pandan leaves, and later sweetened with sugar. It was originated from China in the Hainan province. The jam itself tastes sweet and is somewhat creamy, with a hint of coconut and eggs in it. Kaya is originally brown in coloured, however can be artificially coloured into a green spread. Kaya is often used as a spread in breakfast and goes fabulously well with bread that has been toasted over charcoal, and a slab of butter on it.
Source : www.lesdeux.info
www.kaya.sg

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ingredients

» Chinese Mustard Green - Sawi Hijau
» Water Spinach - Kangkung
» Jambal Roti Salted Fish - Ikan Asin Jambal Roti
» Oyster Mushroom - Jamur Tiram
» Kaya Jam - Selai Srikaya
» Cendol
» Oyster Sauce - Saus Tiram
» Basil Seed - Selasih
» Fish Sauce - Kecap Ikan
» Coconut Sugar / Palm Sugar - Gula Jawa / Gula Palem

more ingredients...

dictionary

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Yam - Ubi
Scallion / Spring Onion - Daun Bawang
White Chinese Cabbage / Bok Choy - Sawi Putih
Water Spinach - Kangkung
Mushroom, oyster - Jamur Tiram
Chinese Mustard Green / Cai Sim - Sawi Hijau / Cai Sim
Lime Paste - Kapur Sirih
Yam Bean / Jicama - Bengkuang
Zuchini - Timun Jepang

more dictionary...

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