This Kaya is made by my mom. If not because of this recipe blog, I will never bother to ask my mom for the recipe. I don’t like eating Kaya! Can you believe that? My children loves them; so does everyone else in the house.
My mom’s Kaya is different from those you get at the bread stand or supermarket; no added flour or preservatives. Pure eggs, sugar and coconut milk.
Here is her recipe…
10 Eggs
600 sugar
Coconut Milk from one Coconut
One inch fresh Tumeric
The method:
Out of 10 Eggs, remove the Egg white from 4 eggs. Beat well. Place the beaten eggs and sugar in the wok. Stir till the sugar melted. Throw in the tumeric (just smash it a lil bit, not sliced) to reduce the Egg’s smell and to make the Kaya more yellowish.
After the sugar has melted, sift to remove the unmelted particles. Sounds like lab experiment only! 
As for the coconut, be sure the remove all the brown skin before grinding it. It must be pure white. Then use the white cloth (i dunno what u call it) to squeeze the coconut milk out. You cannot add water. We use pure thick coconut milk.
Mix it with the melted sugar and eggs, mix it well and steam it for 3-4 hours till it becomes thick like jam.
When steaming, you can’t just let it there and go watch TV, blog or take a nap. You have to stir the mixture from time to time.
Quite troublesome eh. The ingredient may be simple but to turn it into Kaya takes a lot of time, energy and patience.
Now you know right. So don’t complaint why Kaya is so expensive! 
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Kaya Recipe | Sketches of Life said
August 22 2008 @ 10:39 pm
[…] is the post that some of you are waiting for; Nyonya Kaya Recipe. Not that I do not want to share earlier. I don’t the method on how to make the Nyonya Kaya. […]
Cheng Leng said
August 23 2008 @ 4:34 am
Thanks for sharing the recipe. I might just give it a try, if I do, I will post up the result.
K K Tan said
October 15 2008 @ 11:54 am
I have tried the recipe. The kaya turned out well.
The only thing is that the kaya will have some condensation of sugar if it is stored in the refeigerator and it is all right if it is kept at room temperature (28-30 degree celcius). I am wondering whether one coconut is sufficient or not.
K K Tan
miche said
October 15 2008 @ 2:18 pm
If there’s condensation of sugar, got nothing to do with the coconut. it is either the sugar or the egg white. try to play around with these two. my mom said, if less egg white (some egg white thick, some not…inconsistent one), will coz condensation of sugar too.