Ingredients:

• 1 can – Coconut Milk (thick cream)
• 400 g – Sugar
• 10 – eggs

Method:

1. Beat eggs at medium speed in a mixer. Add sugar and beat at high speed
2. Now add the coconut milk and beat in high speed till well mixed
3. Pour kaya into a pot and cook on slow fire.
4. Constantly stir to avoid burning the jam. The jam will eventually change from cream egg-white to a red-brown colour.
5. Continue stirring and once there are no streaks left in the kaya, take it off the stove and allow to cool. Serve.

Recipe courtesy of Asian Recipes