Originally from Malaysia, Liza currently lives in the U.S. with her husband. She loves cooking, baking, photography, and traveling.
What Is Srikaya?
Srikaya is a sweet and fragrant coconut jam that is very popular in Southeast Asia, especially Malaysia, Indonesia, and Singapore. Its main ingredients are coconut milk, eggs, pandan leaves, and sugar.
For me, srikaya brings back many happy childhood memories. I remember being at my mom's side and enjoying the classic breakfast combination of srikaya on toast with coffee. The silky smooth and custardy jam would be slathered on warm, crispy toast, and it was always served with a cup of aromatic black coffee. In Malaysia, this combination is a popular breakfast order at kopitiam (local coffee shops).
I miss those happy morning memories. Therefore, I decided to make srikaya in my kitchen.
How Is Srikaya Made?
Traditionally, it's made by beating eggs, coconut milk, and sugar, and then cooking the mixture for hours in a double-boiler over a charcoal burner. Since I don't have a charcoal burner in my American kitchen, I decided to cook it on my stovetop. When cooking srikaya, it's important to keep the heat on low or else it will curdle.
I was anxious because I didn't have the pandan leaves that are traditionally called for in this recipe. Instead, I used vanilla essence. Thankfully, the end result turned out well.
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Quick Tip: How to Make the Caramel
Heat it over low heat without stirring (though you may swirl your pan gently) until a golden caramel is formed. The beautiful dark amber-colored is achieved during the caramelizing of the sugar and the coconut and egg mixture.
I would recommend making this a day before you intend to eat it, as the srikaya needs to chill overnight. The process is a bit tedious, but for me it brings great joy, and I think it's more than worth it.
- 3 medium-sized brown eggs
- 200 ml coconut cream
- 1 3/4 cups granulated white sugar
- 1 teaspoon vanilla essence
- 1 pinch salt
- 1 tablespoon cornstarch
- 2 tablespoons water
- Heat the pan over low heat.
- Pour 1 cup of sugar into the prepared pan.
- Let the sugar caramelized on its own. (This will take roughly around 50-60 minutes, depending on your stove. I used an electric stove, which is not my favorite, but it did its job.)
- In the meantime, combine the eggs, 3/4 cup sugar, vanilla essence, and salt in a blender. Blend the mixture until well-combined. Set aside.
- In a pitcher, measure 200 ml of coconut milk.
- In a small bowl, combine the cornstarch and water. Mix well. Add the cornstarch mixture into coconut milk. Stir well to combine. Set aside.
- After the sugar has turned to the caramel, turn off the heat and gently pour in 1 cup of hot water. Use a spatula to combine.
- Transfer the caramel back to the stove and turn on the heat.
- Combine the egg mixture into the caramel. Use a spatula to stir the mixture for a few minutes.
- Combine the coconut milk into the pan and stir until the caramel gets thickened and jam is formed.
- Turn off the heat. Let the jam completely cool before storing in a jar.
- Keep the coconut jam refrigerated.
© 2020 Liza