Coconut Jam (Pandan Flavoured)

4.67 stars

'Kaya' is a sweet coconut jam which is very popular in Southeast Asia especially Brunei, Malaysia, Singapore, Thailand, Philippines and even Indonesia. Also known as 'Srikaya', it is often eaten with toast or added to baked products such as bread and pastries.

Preparation 20 mins
Cooking 90 mins

Condiment

Kaya Pandan, Srikaya

Malaysian, Singaporean


Nutrition per Serving

1565 kcal
211 g
72 g
32 g


For many living in Malaysian, Singapore and other countries in Southeast Asia, creamy coconut jam, also known as ‘kaya’ holds lots of memories. This recipe which needs only four ingredients is extremely easy to prepare. However, follow the steps closely if you want the best outcome.

What is kaya made of?

Kaya is made of coconut milk, egg and caramelized sugar. Eggs naturally binds the ingredients together while sugar provides sweetness to the jam besides acting as a natural preservative.

Can sugar be substituted?

White sugar (granulated table sugar) is used in traditional recipes, you can also use brown sugar. Sugar is used to sweeten the jam and it also binds to water to prevent bacteria from growing. Muscuvado, a type of unrefined sugar can be used in combination with white or brown sugar. The natural content of molasses does affect the taste of kaya. If you're looking for a low carb substitute, use erythritol which caramalizes like sugar whereby stevia does not. However, kaya may not last as long when using erythritol as there isn't much research on its ability to extend shelf life although some brands may claim that it does.

Why is the kaya lumpy?

Patience is the key. All ingredients have to be mixed thoroughly. Otherwise, chunks of egg whites or egg yolks may end up in the jam if it is not mixed well enough. When cooking the mixture, remember to have the heat on low or the kaya will curdle. Many also commented that the kaya did not turn out as smooth as shown in the video. The trick to a smooth consistency is to keep stirring the mixture during the cooking process. If it still turns out lumpy, blend the mixture after it is ready.

If you want to cut down on the cooking time, you can increase the heat to medium. Use a hand mixer to blend the mixture thoroughly for 10 seconds every 15 minutes or when kaya begins to thicken. Note: Kaya prepared this way may not last as long compared to when it is cooked slowly.

What if I don't have pandan leaves?

It is acceptable to omit pandan leaves from this recipe as it acts as a natural food colouring and flavouring. It is said to be the vanilla of Southeast Asia. Otherwise, you may substitute it with pandan extract which is commonly sold at Asian grocers.

How long does kaya last?

This kaya can last for at least 1 to 2 months if kept refrigerated. It is able to last long because it is cooked slowly. The slow cooking process allows the sugar to caramelize along with the coconut milk and acts as a preservative to the jam.

Storing the coconut jam correctly will also help to extend its shelf life. Use a sterilized and dry bottle to store the jam. Always use clean and dry cutlery to scoop the jam.

Does kaya go bad if not refrigerated?

When stored unrefrigerated, kaya can last up to a week. Discard if it starts to get moldy.

Can kaya last longer in a vacuumed jars?

One of the ways to preserve jam or marmalade is to store them in vacuumed jars. The ‘water bathing’ process helps to seal the jars properly to prevent the growth of bacteria. Unfortunately, it's not possible to use the same process with kaya. We've tried numerous times but failed due to the content of sugar that acts as preservative is too little. Moreover, ingredients such as eggs and coconut milk have short life span. Without additional preservatives, kaya is not be able to have a long shelf life like jams even after the ‘water bathing’ process.

How to make kaya toast?

Kaya toast is made using sliced bread which is toasted. Spread unsalted butter graciously on the toasted bread before topping it with kaya. Enjoy the delicious toast with teh tarik, coffee or any beverage of your choice. Kaya toast is also served with other Malaysian food such as roti canai and nasi lemak for breakfast.

Besides kaya toast, what can I do with kaya?

Kaya can be use as a sweet paste or creme whereby it can be added to baked goods. In Southeast Asian bakeries, kaya is often added as a filling to pastries and bread. Store-bought puff pastry does a great job to wrap kaya. If you love smoothie breakfast bowls, kaya is a great addition!


Ingredients

Servings:  
7
pandan leaves
50 ml
water
5
egg(s)
200 g
sugar
250 ml
coconut milk

Steps to Prepare

Coconut Jam (Pandan Flavoured) Step 1

Step 1 of 4

Blend pandan leaves with water. Sieve blended pandan leaves to make pandan leaf extract.

Coconut Jam (Pandan Flavoured) Step 2

Step 2 of 4

    • 5 egg(s)
    • 200 g sugar
    • 250 ml coconut milk

Mix sugar, eggs and coconut milk well until sugar dissolves. Add 10ml pandan leaf extract from the blended pandan leaves.

Coconut Jam (Pandan Flavoured) Step 3

Step 3 of 4

Pour the mixture into a bowl. Placed it over a pot of boiling water. The heat from the water will cook the mixed ingredients. Keep stirring every 10 minutes to prevent the mixture from getting lumpy and is no longer runny.

Coconut Jam (Pandan Flavoured) Step 4

Step 4 of 4

Leave to cool until room temperature. Keep in a clean sterilized bottle and refrigerate.

Published: April 18, 2013


5 Discussions

4 months ago

Ella

Very important recipe to make our taste of childhood and store in the fridge for daily breakfast.

4 months ago

Dyno Nurbagyo

Hey, I'm still confused about the method of stirring. Should stir it every 10-15 min for 1 hour, or should I stir it for 1 hour/more to get the same texture from the recipe's video? I tried I stir it every 10 min for 1 hour, but I didn't get the same texture like in the video.

3 months ago

Mira - Community Happiness Manager

You made it correctly. The heat might be too high, if the kaya turned lumpy. Check the tips above for lumpy kaya.

2 months ago

Jay See tho

I get the lumpy too and felt /teasted the eggs overcooked.

2 months ago

Jay See tho

i cooked for 30mins only. I followed exact,double boil over boilling water like in video.

2 months ago

Grace

Hi Jay, the heat needs to be really low. You can check the details above, under the section "why is the kaya lumpy?" to troubleshoot the recipe.

2 months ago

Timmy

I made this and got a lumpy texture. However, I got a smooth texture after blending it. Please blend the mixture when it is lumpy, it makes huge difference. Thanks for the tip, Grace!

2 months ago

Sara Caine

Is it possible to make a vegan version using aquafaba instead of eggs in this recipe?

5 days ago

Grace

Sorry, I didn't see this comment. Aquafaba is not an ingredient we use for vegan kaya. Tofu is a more common choice. Do share with us if you‘re trying it out with aquafaba.

14 days ago

Doris Tan

Why is kaya not smooth and watery. I keep stirring but doesn't seem to be smooth but looks lumpy. I have wasted total 15 eggs. Tried on 10 eggs and 5 eggs still not successful. I followed the recipes accordingly. Please help. Tks. Doris

14 days ago

Mira - Community Happiness Manager

Hi Doris, sounds like the heat is too high, causing the eggs to curdle. Did you blend the kaya as recommended above?

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