Nipa Syrup Kaya Paste Recipe
Nipa Syrup Kaya. Our kaya is made with just Arunipa Nipa Syrup, coconut milk and egg yolks, with a knot of pandan for fragrance.
ARUNIPA NIPA SYRUP KAYA
Yield: 270g
by Chef Karen Tsai
Kaya toast is a Malaysian breakfast staple, and gula apong has been part of Sarawak kitchens for generations. This recipe brings the two together in a short ingredient list: Arunipa Gula Apong Syrup, coconut milk and egg yolks, with pandan if you have it. Because the syrup is already liquid, there is no sugar to caramelise or dissolve. It comes together on the stove in about ten minutes, then sets in the fridge. The result is a smooth, amber kaya that is less sharp than one made with white sugar, with a caramel depth that sits well against salted butter and crisp toast. One batch makes about 270g, enough for a week of breakfasts.
Ingredients
Arunipa Gula Apong Syrup, 100g
Coconut milk, 200g
Egg yolks, 70g (4 eggs)
Pandan leaf, knotted (optional), 1
Step 1: Boil
Heat the Arunipa Gula Apong Syrup, coconut milk and knotted pandan leaf in a pot until boiling.
Step 2: Prepare Eggs
Separate the egg yolks from the whites. Whisk the yolks together in a bowl.
Step 3: Mix Eggs
Remove the pandan leaf. Slowly pour the hot coconut milk mixture into the egg yolks while whisking. Keep whisking to prevent scrambling.
Step 4: Cook
Pour the egg mixture back into the pot. Cook on medium-low heat, stirring constantly with a spatula and scraping the bottom and corners, for 8 to 10 minutes. It is ready when it coats the back of a spoon and a line drawn through it with your finger holds its shape. Do not let it boil.
Step 5: Cool and Chill
Transfer to a bowl. Cool at room temperature, then refrigerate for 2 to 3 hours.
Optional: Blend
Use a stick blender for a smoother texture, or if the kaya has turned slightly grainy.
Storage
Transfer to a clean, airtight jar once cooled. Keep refrigerated and use within 1 week. Always use a clean, dry spoon.
Tip: Leftover egg whites
This recipe leaves you with 4 egg whites. Keep them covered in the fridge for up to 2 days and use them for an egg-white omelette, or whip them into meringue.
If this is going onto the recipe-kaya-toast page of the site, I can update that page with it.
ARUNIPA NIPA SYRUP KAYA
Yield: 270g
by Chef Karen Tsai
Kaya toast is a Malaysian breakfast staple, and gula apong has been part of Sarawak kitchens for generations. This recipe brings the two together in a short ingredient list: Arunipa Gula Apong Syrup, coconut milk and egg yolks, with pandan if you have it. Because the syrup is already liquid, there is no sugar to caramelise or dissolve. It comes together on the stove in about ten minutes, then sets in the fridge. The result is a smooth, amber kaya that is less sharp than one made with white sugar, with a caramel depth that sits well against salted butter and crisp toast. One batch makes about 270g, enough for a week of breakfasts.
Ingredients
Arunipa Gula Apong Syrup, 100g
Coconut milk, 200g
Egg yolks, 70g (4 eggs)
Pandan leaf, knotted (optional), 1
Step 1: Boil
Heat the Arunipa Gula Apong Syrup, coconut milk and knotted pandan leaf in a pot until boiling.
Step 2: Prepare Eggs
Separate the egg yolks from the whites. Whisk the yolks together in a bowl.
Step 3: Mix Eggs
Remove the pandan leaf. Slowly pour the hot coconut milk mixture into the egg yolks while whisking. Keep whisking to prevent scrambling.
Step 4: Cook
Pour the egg mixture back into the pot. Cook on medium-low heat, stirring constantly with a spatula and scraping the bottom and corners, for 8 to 10 minutes. It is ready when it coats the back of a spoon and a line drawn through it with your finger holds its shape. Do not let it boil.
Step 5: Cool and Chill
Transfer to a bowl. Cool at room temperature, then refrigerate for 2 to 3 hours.
Optional: Blend
Use a stick blender for a smoother texture, or if the kaya has turned slightly grainy.
Storage
Transfer to a clean, airtight jar once cooled. Keep refrigerated and use within 1 week. Always use a clean, dry spoon.
Tip: Leftover egg whites
This recipe leaves you with 4 egg whites. Keep them covered in the fridge for up to 2 days and use them for an egg-white omelette, or whip them into meringue.
If this is going onto the recipe-kaya-toast page of the site, I can update that page with it.
Most loved recipes
Have a try! They're our favourites
Nipa Syrup Kaya Paste Recipe
Nipa Syrup & Calamansi Chicken Recipe
Nipa Syrup Kaya Cookie Recipe
