Coconut jam

Coconut jam, Srikaya, or Kaya (Malay: kaya or seri kaya; Tagalog: matamis sa bao, matamis na bao, or kalamay-hati; Hokkien: 咖吔 ka-iā) is a food spread, a fruit curd in the general sense, consumed mainly in Southeast Asia and made from a base of coconut and sugar.

Indonesia, Malaysia, and Singapore

Kaya, also called Srikaya (from the word meaning "rich" in Malay based on its golden color) or coconut egg jam, is a coconut jam made from coconut milk, duck or chicken eggs which are flavored by pandan leaf and sweetened with sugar. The spread originated in Southeast Asia, most likely Indonesia or Malaysia. This is reflected by its tropical ingredients santan (coconut milk) and pandan leaf. Kaya is sweet and creamy. The original color reflects the color of the yolks used in the making. It is sometimes available as a golden brown or green colored spread depending on the amount of pandan and extent of caramelization of the sugar. As a popular local jam, kaya is typically spread on toast to make kaya toast and eaten in the morning but is mostly enjoyed throughout the day.

Kaya is used as a topping for several desserts including pulut taitai or pulut tekan, a dessert of sweet glutinous rice coloured blue with butterfly pea flowers (bunga telang), and pulut seri muka, a similar dessert but coloured green with pandan leaves. It is also used with glutinous rice to make kuih seri kaya.

Philippines

Philippine coconut jam is made from coconut cream (the first and second press of grated coconut flesh) and sugar or molasses (treacle). It is often eaten on toast or pandesal and is used to make kalamay.

Thailand

Main article: Coconut custard

Sangkhaya (Thai: สังขยา săngkhàyăa [sǎŋkʰàjǎː]) is a similar concoction but it has a less sticky and more custard-like texture. It is sometimes called "coconut custard" in English and is used to make sangkhaya fakthong (สังขยาฟักทอง săngkhàyăa fákthong [sǎŋkʰàjǎː fáktʰɔ̄ːŋ]; sangkhaya maryu in Lao), sangkhaya pumpkin or custard pumpkin, khao niaw sangkhaya (ข้าวเหนียวสังขยา khâao nĭaw săngkhàyăa [kʰâːu niǎu sǎŋkʰàjǎː]), glutinous rice with sangkhaya, and maphrao sangkhaya (สังขยามะพร้าว mápráao săngkhàyăa [mápʰráːu sǎŋkʰàjǎː]), sangkhaya served in a coconut. Sangkhaya is one of many desserts based on Portuguese cuisine introduced by Maria Guyomar de Pinha to the Ayutthaya Kingdom.

See also

• Kaya toast
• Ya Kun Kaya Toast
• Sankya lapov
• Nata de coco
• Fong Yit Kaya

External links

• Where to get Kaya
• Famous Thai Dishes including photos of Thai sangkhaya desserts
• Toasted hailam bread with kaya at Messy Witchen