Kaya (coconut Jam)

1 Jar (400cc)
1 hr 10 min

Kaya is a coconut jam that is popular and easy to find in Singapore and Malaysia. It is commonly paired with bread/toast and eaten during breakfast. Although it may not be easy to find in all parts of the world, you can definitely make it at home with only four ingredients. In fact, after making it at home, I prefer it to store-bought as you can control the amount of sugar you put in. I would say the proportions are a bit flexible and you could add less/more sugar to taste, or include more pandan juice for a vibrant green colour.


As you may notice in my photos, one jar of my kaya is greener in colour than the other. This is because I made one batch with regular white sugar (yields a lighter, green colour) and the other with coconut sugar (which is brown in colour, and is meant to be a healthier option). I hope you will give this a try! I had mine with some home-made milk bread and the pairing was delectable.

Recipe details

  • 1  Jar (400cc)
  • Prep time: 10 Minutes Cook time: 1 Hours Total time: 1 hr 10 min
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Ingredients

For the pandan juice

  • 25g of fresh or frozen pandan leaves (about 3-4)
  • 100ml of water

For the kaya

  • 60ml of pandan juice
  • 4 eggs
  • 75g granulated white sugar, or coconut sugar
  • 250ml of coconut milk or coconut cream

Instructions

For the pandan juice

1) Cut the pandan leaves into 1” pieces.
2) Place in blender with water and mix until a pulp forms.
3) Using a cheese cloth, or sieve, squeeze as much liquid as possible from the pulp.

For the kaya

1)    Prepare a pot of water and a heat-proof bowl. Ensure the level of the water is not high enough to touch the base of the bowl.
2)    Turn the stove on at low-medium heat and allow the water to start simmering.
3)    In the heat-proof bowl, beat your eggs and sugar until well combined.
4)    Add in the coconut milk and pandan juice and mix together.
5)    Place the bowl over the heat and stir continuously to ensure lumps do not form. Continue stirring until the mixture thickens (about 30-60 minutes). It will still be slightly runny but will firm up once cool.
6)    Remove from heat and place in jar. Allow to cool and then store in the fridge for up to 2 weeks.

Tips

  • You may increase the heat slightly and continue stirring to allow the mixture to thicken faster. Most likely you will get lumps, which can be removed with an immersion blender.

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