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 A jar ofmatamís sa báo from thePhilippines | |
| Alternative names | |
|---|---|
| Type | Spread,dip |
| Region or state | Malaysia &Singapore[1][2] |
| Associatedcuisine | Malaysia,Singapore,Indonesia,Brunei,Philippines, andThailand,Samoa |
| Created by | Portuguese diaspora inMalay World |
| Main ingredients | Coconut, sugar,eggs |
Coconut jam, also known askaya jam or simplykaya, is a sweetspread made from a base ofcoconut milk,eggs, sugar and sometimespandan leaves as a flavouring. It is popular throughoutSoutheast Asia.
The origins of kaya are subject to various interpretations. Some sources suggest it is a Eurasian jam unique to Singapore and Malaysia, adapted from a Portuguese egg jam.[3] Others propose that Hainanese immigrants createdkaya toast by adapting what they had previously prepared while serving on British ships during the Straits Settlements period.
In Thailand, a similar spread is known as sangkhaya, while in the Philippines, an eggless version called matamís sa báo is made from coconut cream and sugar.
The spread's widespread popularity across these regions has led to various adaptations and flavors, making kaya a versatile and beloved component of Southeast Asian cuisine.
The word for coconut jam in theMalay language,kaya, means rich, referencing the texture of the popular food. It is also calledsrikaya. In Malaysia, Indonesia and Singapore, kaya has a creamy texture.[4] It is made from coconut milk (locally known as 'santan') andduck or chickeneggs, flavored withpandan leaves and sweetened with sugar. The resulting color varies depending on the color of the egg yolks, the amount of pandan, and the extent of thecaramelization of the sugar. As a popular local spread, kaya is typically spread ontoast to makekaya toast and eaten in the morning,[5] but is also enjoyed throughout the day. Kaya can be found in mostkopitiam and night markets.
Different varieties available include thenyonya kaya, which is of a lighter-green color, and Hainanese kaya, which is of a darker brown and uses caramelized sugar,[6] and is often further sweetened with honey.
In this region, kaya is also used as a topping for several desserts includingpulut taitai orpulut tekan, a dessert of sweetglutinous rice colored blue withbutterfly pea flowers (bunga telang), andpulut seri muka, a similar dessert but colored green due to adding pandan leaves. It is also used withglutinous rice to makekuih seri kaya.
Philippine coconut jam is known asmatamís sa báo (also matamís na báo or minatamís na báo, among other names). The names literally mean "sweetened coconut". It is different from other Southeast Asian versions in that it usescoconut cream (kakang gata, the first and second press of grated coconut meat) and cane sugar extract ormolasses (treacle). It also does not use eggs and thus is more likesyrup rather thancustard. It is often eaten on toast orpandesal or used as a filling forpan de coco. When it is mixed with ground glutinous rice paste, it becomes a popular dessert known askalamay.[7]
A less viscous version made withcoconut milk (gata) is known aslatik (anglicized as "coconut caramel"), and is used in place ofsyrup in numerous native Filipino desserts.[8][9]
The kaya of Thailand is calledsangkhaya (Thai:สังขยา,pronounced[sǎŋkʰàjǎː]) in Thai. There are two major types of kaya eaten in Thailand. One type is more liquid than the other, while the less thick kaya is similar to what is eaten in Malaysia and Indonesia. People either spread it on steamed or toasted bread or dip the bread into kaya. This kind of kaya is commonly sold by street vendors but has recently been brought into tea and coffee shops.
Another type is a concoction that has a less sticky and more custard-like texture. It is sometimes called "coconut custard" in English and is used to makesangkhaya fakthong (สังขยาฟักทอง,[sǎŋkʰàjǎːfáktʰɔ̄ːŋ];sangkhaya maryu inLao), sangkhayapumpkin or custard pumpkin,khao niao sangkhaya (ข้าวเหนียวสังขยา,[kʰâːwnǐawsǎŋkʰàjǎː]),glutinous rice topped with sangkhaya, andsangkhaya maphrao (สังขยามะพร้าว,[sǎŋkʰàjǎːmāpʰráːw]), sangkhaya served in a coconut.
Coconut jam is known inSamoa assiamu popo. The wordsiamu inSamoan is loaned from English "jam" andpopo refers to a mature coconut that is used for eating, usually for the extraction ofcoconut cream. The preparation ofsiamu popo doesn’t require eggs, the sugar is caramelised and coconut cream and citrus leaves are added.[10][11] It has a consistency resembling a mixture of syrup and caramel.Siamu popo is often used as a spread on toast and is used in desserts, most often used as a filling for a doughnut calledgerman bun.
Media related toCoconut jam at Wikimedia Commons| Dishes |
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