Coconut jam

Coconut jam, often referred to as kaya jam, is a cherished spread in Southeast Asia, prevalent in countries such as Brunei, Indonesia, Malaysia, the Philippines, Singapore, and Thailand. This delectable jam is typically created from a mixture of coconut milk, eggs, and sugar.

The history of coconut jam dates back to the 15th century, influenced by Portuguese cuisine during their occupation of Melaka. In fact, coconut jam in Southeast Asia closely resembles a Portuguese dessert called Doce De Ovos, or sweet egg cream.

In Indonesia, Malaysia, and Singapore, coconut jam is known as "kaya" which means "rich" in Malay. This sweet, creamy spread is made from coconut milk, eggs, pandan leaf, and sugar. The jam's color can vary depending on the number of egg yolks and the amount of pandan used. Kaya is often enjoyed on toast, known as kaya toast, and is a staple in local coffee shops (kopitiams) and night markets. Varieties of kaya include nyonya kaya and Hainanese kaya.

In the Philippines, coconut jam is called "matamís na báo." It is made with coconut cream and cane sugar extract or molasses, but without eggs. Filipinos love spreading it on toast or pandesal and using it as a filling for pan de coco. A version made with coconut milk is known as "latik" which is used in various Filipino desserts.

Thailand offers its own version of coconut jam, known as "sangkhaya." There are two main types: a more liquid version and a custard-like version. Thais spread it on bread or use it as a dip. The custard-like sangkhaya is also a key ingredient in desserts such as sangkhaya fakthong (pumpkin custard) and khao niao sangkhaya (glutinous rice with sangkhaya).