View source for Coconut jam

{{short description|Jam made from a base of coconut milk, eggs and sugar}}
{{Use dmy dates|date=September 2019}}
{{EngvarB|date=September 2019}}
{{more citations needed|date=July 2017}}{{Infobox prepared food
| name             = Coconut jam
| image            = Coconut jam from Philippines.jpg
| image_size       = 250px
| caption          = A jar of ''matamís sa báo'' from the [[Philippines]]
| alternate_name = {{plainlist|
* sekaya
* seri kaya
* srikaya
* matamís sa báo or matamís na báo<br> (the Philippines)
* [[wikt:สังขยา|sangkhaya]] (Thailand)
* [[wikt:ca dé|cadé]] (Vietnam)
* [[wikt:咖椰|咖椰]] (Chinese communities)
* siamu popo
}}
| region           = [[Malaysia]] & [[Singapore]]<ref>{{Cite book|last=Hui|first=Siu-Ling|url=https://books.google.com/books?id=UEBQqMzeE5kC&dq=malaysia+history+kaya+jam&pg=PA92|title=Queen Victoria Market: History, Recipes, Stories|date=April 2004|publisher=Wakefield Press|isbn=978-1-86254-601-1|language=en}}</ref><ref>{{cite web | url=https://www.nlb.gov.sg/main/article-detail?cmsuuid=a7415fd3-676c-4555-a5ba-33149993de95 | title=Kaya }}</ref>
| national_cuisine =  [[Malaysian cuisine|Malaysia]], [[Singaporean cuisine|Singapore]], [[Indonesian cuisine|Indonesia]], [[Bruneian cuisine|Brunei]], [[Filipino cuisine|Philippines]], and [[Thai cuisine|Thailand]], [[Samoan cuisine|Samoa]]
| creator          = [[Portuguese Settlement, Malacca|Portuguese diaspora]] in [[Malay World]]
| course           = 
| type             = [[Spread (food)|Spread]], [[Dip (food)|dip]]
| served           = 
| main_ingredient  = [[Coconut]], sugar, [[Egg (food)|eggs]]
| variations       = 
| calories         = 
| other            = 
}}

'''Coconut jam''', also known as '''kaya jam''' or simply '''kaya''', is a sweet [[spread (food)|spread]] made from a base of [[coconut milk]], [[Egg (food)|eggs]], sugar and sometimes [[Pandanus amaryllifolius|pandan leaves]] as a flavouring. It is popular throughout [[Southeast Asia]].

==Origin==
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.<ref>{{cite web | url=https://www.nlb.gov.sg/main/article-detail?cmsuuid=a7415fd3-676c-4555-a5ba-33149993de95 | title=Kaya }}</ref>  Others propose that Hainanese immigrants created [[kaya 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.

==Indonesia, Malaysia and Singapore==
[[File:Yosrisekaya1.jpg|thumb|right|A close-up of ''Kaya'' from [[Malaysia]] showing texture]]
The word for coconut jam in the [[Malay language]], '''kaya''', means rich, referencing the texture of the popular food. It is also called '''srikaya'''. In Malaysia, Indonesia and Singapore, kaya has a creamy texture.<ref>{{Cite web |last=Julie Wong |date=3 August 2014 |title=Kaya: A rich spread |url=http://www.thestar.com.my/Lifestyle/Food/Features/2014/08/03/Kaya-A-rich-spread |access-date=16 April 2015 |website=The Star |archive-date=26 October 2020 |archive-url=https://web.archive.org/web/20201026131421/https://www.thestar.com.my/Lifestyle/Food/Features/2014/08/03/Kaya-A-rich-spread |url-status=live }}</ref> It is made from coconut milk (locally known as 'santan') and [[duck]] or chicken [[egg (food)|eggs]], flavored with [[Pandanus amaryllifolius|pandan 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 the [[caramelization]] of the sugar. As a popular local spread, kaya is typically spread on [[Toast (food)|toast]] to make [[kaya toast]] and eaten in the morning,<ref>{{Cite web |last=Michael Aquino |title=Roti Kaya – a Favorite Kopitiam Breakfast throughout Malaysia and Singapore |url=http://goseasia.about.com/od/southeast_asia_food/ss/Roti-Kaya-a-Favorite-Kopitiam-Breakfast-throughout-Malaysia-and-Singapore.htm |access-date=16 April 2015 |publisher=About Travel |archive-date=7 September 2015 |archive-url=https://web.archive.org/web/20150907093342/http://goseasia.about.com/od/southeast_asia_food/ss/Roti-Kaya-a-Favorite-Kopitiam-Breakfast-throughout-Malaysia-and-Singapore.htm |url-status=dead }}</ref> but is also enjoyed throughout the day. Kaya can be found in most [[kopitiam]] and night markets.

Different varieties available include the [[Peranakan cuisine|nyonya]] kaya, which is of a lighter-green color, and Hainanese kaya, which is of a darker brown and uses caramelized sugar,<ref>{{cite web |last1=Garrad-Cole |first1=Holly |title=Kaya Coconut Jam: What it is and How to Make it |url=https://www.finedininglovers.com/article/what-is-kaya-coconut-jam |website=Fine Dinning Lovers |access-date=24 September 2020 |archive-date=29 September 2020 |archive-url=https://web.archive.org/web/20200929205634/https://www.finedininglovers.com/article/what-is-kaya-coconut-jam |url-status=live }}</ref> and is often further sweetened with honey.

In this region, kaya is also used as a topping for several desserts including ''[[pulut taitai]]'' or ''pulut tekan'', a dessert of sweet [[glutinous rice]] colored blue with [[Clitoria ternatea|butterfly pea flower]]s (''bunga telang''), and ''pulut seri muka'', a similar dessert but colored green due to adding pandan leaves. It is also used with [[glutinous rice]] to make ''[[kuih]] seri kaya''.

==Philippines==
{{See also|Kalamay}}
Philippine coconut jam is known as  '''matamís 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 uses [[coconut cream]] (''kakang gata'', the first and second press of grated coconut meat) and cane sugar extract or [[molasses]] (treacle). It also does not use eggs and thus is more like [[syrup]] rather than [[custard]]. It is often eaten on toast or [[pandesal]] or used as a filling for [[pan de coco]]. When it is mixed with ground glutinous rice paste, it becomes a popular dessert known as [[kalamay]].<ref name="kp">{{Cite web |title=Minatamis na Bao (Coconut Jam) |url=https://www.kawalingpinoy.com/minatamis-na-bao-coconut-jam/ |access-date=18 December 2018 |website=Kawaling Pinoy |archive-date=18 December 2018 |archive-url=https://web.archive.org/web/20181218193456/https://www.kawalingpinoy.com/minatamis-na-bao-coconut-jam/ |url-status=live }}</ref> 
[[File:Sundot_Kulangot2.jpg|250px|thumbnail|right|{{lang|fil|Sundot kulangot}} in [[Lingayen]]]]
A less viscous version made with [[coconut milk]] (''gata'') is known as ''[[latik]]'' (anglicized as "coconut caramel"), and is used in place of [[syrup]] in numerous native Filipino desserts.<ref name="ceb2">{{Cite web |title=Bisaya translation for "latik" |url=http://cebu.sandayong.com/dictionary.aspx?Cebuano%7cenglish%7clatik |url-status=dead |archive-url=https://archive.today/20130811100604/http://cebu.sandayong.com/dictionary.aspx?Cebuano%7Cenglish%7Clatik |archive-date=11 August 2013 |access-date=5 July 2011 |publisher=Bisaya Translator and Cebuano Dictionary}}</ref><ref name="philquart">{{Cite journal |year=2004 |journal=Philippine Quarterly of Culture and Society |publisher=University of San Carlos |volume=32 |pages=31 |jstor=29792546|title=Palaspas Vernacular: Towards an Appreciation of Palm Leaf Art in the Philippines |last1=Nocheseda |first1=Elmer I. |issue=1 }}</ref>

==Thailand==
The kaya of Thailand is called '''sangkhaya''' ({{langx|th|สังขยา}}, {{IPA|th|sǎŋkʰàjǎː|pron}}) 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 make ''[[sangkhaya fakthong]]'' ({{lang|th|สังขยาฟักทอง}}, {{IPA|th|sǎŋkʰàjǎː fáktʰɔ̄ːŋ|}}; ''sangkhaya maryu'' in [[Lao language|Lao]]), sangkhaya [[kabocha|pumpkin]] or custard pumpkin, ''[[khao niao sangkhaya]]'' ({{lang|th|ข้าวเหนียวสังขยา}}, {{IPA|th|kʰâːw nǐaw sǎŋkʰàjǎː|}}), [[glutinous rice]] topped with sangkhaya, and ''sangkhaya maphrao'' ({{lang|th|สังขยามะพร้าว}}, {{IPA|th|sǎŋkʰàjǎː māpʰráːw|}}), sangkhaya served in a coconut.

==Samoa==
Coconut jam is known in [[Samoa]] as '''siamu popo'''. The word ''siamu'' in [[Samoan language|Samoan]] is loaned from English "jam" and ''popo'' refers to a mature coconut that is used for eating, usually for the extraction of [[coconut cream]]. The preparation of ''siamu popo'' doesn’t require eggs, the sugar is caramelised and coconut cream and citrus leaves are added.<ref>Tanoa Tusitala Hotel (2016). [https://brusselsbriefings.files.wordpress.com/2016/08/pacific-agribusiness-culinary-training-2016-v28-08.pdf "Pacific Contemporary Island Cuisine Training Manual"] {{Webarchive|url=https://web.archive.org/web/20230614073122/https://brusselsbriefings.files.wordpress.com/2016/08/pacific-agribusiness-culinary-training-2016-v28-08.pdf |date=14 June 2023 }} SPTO – South Pacific Trade Organisation Retrieved June 2023.</ref><ref>{{Cite web |title=Siamu Popo: The Taste of Samoa |url=https://www.giapo.com/siamu-popo/ |access-date=11 June 2023 |website=Giapo Ice Cream |date=20 September 2019 |archive-date=14 June 2023 |archive-url=https://web.archive.org/web/20230614073123/https://www.giapo.com/siamu-popo/ |url-status=live }}</ref> 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 called [[german bun]].

== See also ==
*[[Kalamay]]
*[[Kaya toast]]
*[[Latik]]
*[[Roti bakar]]
*[[Sankya lapov]]
*[[Nata de coco]]
*[[Watalappam]]
*[[List of spreads]]

==References==
{{reflist}}

==External links==
* {{commonscat-inline}}

*[https://web.archive.org/web/20150205185912/http://thailand.prd.go.th/ebook/kitchen/content/ch5.html Famous Thai Dishes] including photos of Thai ''sangkhaya'' desserts
*[http://www.thestar.com.my/Lifestyle/Food/Features/2014/08/03/Not-your-usual-kaya Not your usual kaya] with three recipes made with palm sugar, pumpkin and taro

{{Coconut}}
{{Malaysian cuisine}}
{{Indonesian cuisine}}
{{Philippine cuisine}}
{{Thai cuisine}}

[[Category:Jams and jellies]]
[[Category:Bruneian cuisine]]
[[Category:Indonesian cuisine]]
[[Category:Malaysian cuisine]]
[[Category:Filipino cuisine]]
[[Category:Singaporean cuisine]]
[[Category:Thai cuisine]]
[[Category:Malay cuisine]]
[[Category:Southeast Asian cuisine]]
[[Category:Samoan cuisine]]
[[Category:Foods containing coconut]]
[[Category:Custard desserts]]
[[Category:Dips (food)]]